It's not always easy to get a hold of spaghetti squash, but when you do, it's always exciting. Spaghetti squash gets its name from the way its fibres look like spaghetti. It's much more fibrous than other squashes such as butternut, and as a result, I much prefer it. It's not sweet either; more akin to pumpkin.
This dish is super easy and super special as well as being an awesome Vegetarian dish that makes a refreshing change from the standard Veggie menu.
COST MEDIUM ££ (Approx £2 a head)
LEVEL EASY
VEGETARIAN
INGREDIENTS Serves 2 (Generously)
- 1 spaghetti squash
- 1 tub of Chestnut mushrooms
- 2 gloves of garlic
- Salt and pepper for seasoning
- Truffle oil for drizzling (optional)
METHOD:
1) Cut the squash in half and spoon out the seeds
2) Place in the microwave for approximately 5-7 minutes, just to soften it slightly to reduce oven cooking time.
3) Place into the oven with a drizzle of olive oil for approximately 30 minutes until beginning to yield under pressure.
4) In a frying pan, sautee the garlic and the sliced mushrooms in a pan until slightly golden. Remove from heat and put into a dish.
5) Stir in a pot ricotta cheese and then spoon into the squash halves. Return to the oven for approximately 25minutes.
Serve with a good dose of black pepper and a drizzle of truffle oil
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