Make a list of your favourite things by clicking on the heart. This will come in handy when placing your orders.
Start your favourites list now New to Abel & Cole? Sign up hereBack to the shop
Easy Stuffed Spaghetti Squash
Also known as noodle squash or vegetable spaghetti, golden-skinned spaghetti squash is an autumnal treat. It's a midly flavoured with a firm flesh that separates into spaghetti-like strands when you cook it. Stuffing the squash is a brilliant way to turn this seasonal vegetable into a showstopping main. This flavours in this squash were inspired by puttanesca sauce and the mix of cherry tomato passata, anchovies, olives and chillis add plenty of Italian flavours to the finished dish. Top it with mozzarella and bake until golden and bubbling.
Ingredients
- 1 spaghetti squash
- 150g cherry tomato passata
- 25g kalamata olives, pitted
- 3 anchovy fillets, drained
- A pinch of dried chilli flakes
- 100g mozzarella
- A handful of fresh parsley leaves, to garnish
- Green salad, to serve
Prep: 15-20 mins | Cook: 55 mins
Method
1. Preheat your oven to 200°C/Fan 180°C/Gas 6. Line a baking tray with baking paper. Use a large, sharp knife to halve the spaghetti squash, then scrape out the seeds.
2. Drizzle a little olive oil over the cut side of the spaghetti squash and season with salt and pepper. Rub the oil and seasoning into the squash. Place the squash cut-side-down on a baking tray and slide into the oven (cooking it cut-side-dwon helps drain away any water). Roast for 35 mins till tender – you should be able to easily insert a skewer into the squash.
3. Take the squash out of the oven and use a spatula to turn it over – steam will escape from the squash when you turn it, so be careful. Let it cool for 3-4 mins till it's cool enough to handle. Use a fork to scrape the flesh out of the hard squash skin. The flesh can be watery, so transfer it to a sieve set over a bowl to drain off any excess liquid. Keep the squash skins.
4. Once you've drained the squash flesh, tip it into a clean mixing bowl. Add the passata. Roughly chop the olives and finely chop the anchovy fillets, then add them to the bowl. Add a pinch of chilli flakes and stir to mix.
5. Place the squash skins back on the lined baking tray. Spoon in the squash mixture back into the skins. Drain the mozzarella and tear it over the stuffed squash halves. Slide back into the oven and bake for 20 mins till golden and bubbling. Serve straight away with green salad, garnished with roughly chopped flat leaf parsley.
-
-
-
(£1.16 per 100g)
Whole olives with stones -
-
-
You'll need to log in to leave a rating & comment