Spaghetti squash

Spaghetti squash

SKU# FINSQSPAG

Availability: In stock

£2.85

Put your spiralizer aside and behold the bizarre (but tasty) spaghetti squash. True to its name, the mild-flavoured flesh separates out into noodle-like strands when it’s cooked. Don’t use it for recipes that call for chunks for squash; instead, roast it in halves, fork out the tender strands and top them with sauce, just like pasta.

Quick Overview

Put your spiralizer aside and behold the bizarre (but tasty) spaghetti squash. True to its name, the mild-flavoured flesh separates out into noodle-like strands when it’s cooked. Don’t use it for recipes that call for chunks for squash; instead, roast it in halves, fork out the tender strands and top them with sauce, just like pasta.

Cooking

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.

Storage

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 UK

Suitable for vegans.