It is Spaghetti Squash season, I have found these in Morrisons before, I think Waitrose and Asda have them occasionally, if you see them, grab one quick. I am lucky enough to know 2 people who are growing them this year.
Slice the squash in half length wise. Remove the seeds using a dessert spoon and discard the seeds. Rub with coconut oil or your preferred oil, sprinkle with garlic and whatever herbs or spices you like. Wrap in foil and bake in a hot oven, 180 for approximately 40 minutes.
Whilst the squash is cooking, cook up some mushrooms and tomatoes with a little tom puree and again herbs of choice.
Check the squash, open the foil packet carefully, it will be very hot in there. Take a fork and pull the flesh from the side. If it is cooked, it should easily pull away and be like spaghetti strands. The younger the squash the shorter the strands, as the squash mature, they seem to produce thicker longer strands.
Once you have pulled the strands all the way around the squash shell, put your veggies in, top with Sheese, again your choice, I love #buteislandfoods grated cheddar style and served with cabbage and avocado…..enjoy!
Tonight I had the other half, just with Grated Sheese and topped with Tomato sauce.Tasty
Vegetarian and Vegan Nutrition 