SPAGHETTI SQUASH
Ingredients:
- 1 Organic Spaghetti Squash halved & de-seeded
- Half an onion diced
- 1 clove of garlic
- 2 large handfuls of organic baby spinach
- 1 punnet of cherry tomatoes cut into quarters
- Half a bunch of basil
- Grated parmesan cheese
- 150mls of pouring cream
- Butter
- Salt & Pepper
- Olive oil
Method:
1. Halve the spaghetti squash then cut a small amount of the top and bottom off to help stabilise it in the baking tray. Add a splash of olive oil and sprinkle of salt then bake on 200 for around 50 minutes or until the flesh is soft to poke with a fork.
2. Gently sautee the onion and garlic in the butter. Then add the tomatoes. After another 2 minutes, add the spinach and stir until wilted.
3. Add the pouring cream and increase the heat to thicken the cream for 3 minutes. Then add a generous amount of grated parmesan, salt and pepper to taste.
4. Take off the heat and stir in the chopped basil.
5. To get the true spaghetti style, gently peel the sides of the cooked squash with a fork all the way around. Continue until you have separated most of the threads from the skin.
6. Now top with that creamy and delicious mixture and dig in!
