Preheat your oven to 200°C/Gas 6. Cut the squash in half lengthways and place cut-side up on a baking tray. Never put a squash in the oven whole – it may explode! Oil, season, then bake for about an hour, until tender. Let it cool, then arm yourselves with forks and scrape out all the spaghetti-like strands. Serve with any sauce you fancy, from pesto to a tomatoey vegetable ragù.
Squash like to be kept dry and warm, at room temperature. They should be happy on a kitchen shelf or windowsill for up to a few months – and they make a colourful autumnal display until you’re ready to cook them. Once you’ve cut your squash, keep the remainder in the fridge and use within a week.
Country of origin
Grown in UKSuitable for vegans.