Spaghetti squashes have a delicate flavour and a thread-like texture which looks like thin pasta or noodles. They are quite large so it’s easier to bake the whole squash first, rather than slice or peel it, and to use the cooked flesh in your recipe.
1 whole spaghetti squash
1. Preheat the oven to 180C/350F/Gas 4.
2. Place the whole spaghetti squash on a large foil-lined baking sheet. Bake in the middle of the oven – leaving space above it so it doesn’t touch the top of the oven – for 90 minutes or until the squash is starting to collapse and you can pierce it easily with a sharp knife. (Check it halfway through cooking and place a piece of tin foil on the top if neccessary to stop it burning.) When the squash is cooked, remove and leave until it cools a little.
3. Cut the squash in half, scoop out the seeds and flesh, discarding the skin and the seeds. Reheat the squash in a saucepan with a little cream and thyme (or add toasted cumin seeds or a spoon of Dijon Mustard), season with salt and black pepper and serve. You can also use the cooked flesh to make soup or serve the spaghetti squash strands plain instead of pasta.
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