SPAGHETTI SQUASH

Ingredients:

1 Organic Spaghetti Squash halved & de-seeded ⁠
Half an onion diced⁠
1 clove of garlic ⁠
2 large handfuls of organic baby spinach ⁠
1 punnet of cherry tomatoes cut into quarters ⁠
Half a bunch of basil ⁠
Grated parmesan cheese ⁠
150mls of pouring cream ⁠
Butter ⁠
Salt & Pepper ⁠
Olive oil ⁠

Method: 

1. Halve the spaghetti squash then cut a small amount of the top and bottom off to help stabilise it in the baking tray. Add a splash of olive oil and a sprinkle of salt then bake on 200 for around 50 minutes or until the flesh is soft to poke with a fork. ⁠
2. Gently saute the onion and garlic in the butter. Then add the tomatoes. After another 2 minutes, add the spinach and stir until wilted. ⁠
3. Add the pouring cream and increase the heat to thicken the cream for 3 minutes. Then add a generous amount of grated parmesan, salt and pepper to taste. ⁠
4. Take off the heat and stir in the chopped basil. ⁠
5. To get the true spaghetti style, gently peel the sides of the cooked squash with a fork all the way around. Continue until you have separated most of the threads from the skin. ⁠
6. Now top with that creamy and delicious mixture and dig in! ⁠
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