How To Cook Spaghetti Squash

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.

3. 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.

4. 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.

5. You can serve the roasted squash flesh with your favourite pasta sauce, mash it with butter to serve with grilled sausages/veggie sausages, use it in place of potatoes in a hash, or stuff and bake it.