Spaghetti squash contains many nutrients, including folic acid, potassium, and beta-carotene.
Spaghetti squash is perfect for this recipe. When cooked, the flesh comes away in long spaghetti-like strands that are great for mixing with pesto and cheese. It’s finished with breadcrumbs for a satisfying crunch, and to create an almost mac-n-cheese style dish.
|1||medium to large spaghetti squash|
|2||tbsp basil pesto|
|125g||mozzarella, torn or chopped into chunks|
|30g||Parmesan, or vegetarian hard cheese, grated|
Prep time: 10 min
Cooking time: 35 min
Serve in their skins with a green salad.
“Growing up at Doddington, eating seasonal produce from the Kitchen Garden and farm was the only thing I knew. I learnt to cook using what was on hand here as the seasons passed and my love of cooking and good food stems from this. I strongly believe that the fresh, good quality ingredients are the foundation of delicious food.”