Name: Spaghetti Squash Spaghetti, with Chilli, Parsley and Lemon
Yield: Serves 2
Ingredients: 2 tbsp chopped parsley; 1 red chilli, deseeded and finely chopped (or leave the seeds in for more heat) or a crumbled dried chilli or chilli flakes; 2 garlic cloves, finely chopped or crushed; 1 onion, finely diced; sunflower or light olive oil, for roasting and frying; extra virgin olive oil, for seasoning; 50 g Parmesan or similar hard cheese; 1 tsp finely grated lemon zest; salt and black pepper; 50 g pine nuts; 1 spaghetti squash; 150 g spaghetti

Guy Watson

Spaghetti Squash Spaghetti, with Chilli, Parsley and Lemon

Preparation info

Serves
2

Difficulty
Easy

Appears in

Autumn and Winter Cooking with a Veg Box (Riverford Companions)

By Guy Watson

Published 2015

About

Spaghetti squash generally has a fairly mild flavour but is fun to cook and shred into noodle-like strands. You could omit the pasta from this recipe and serve it as a side with some grated Parmesan.

Ingredients

1 spaghetti squash
sunflower or light olive oil, for roasting and frying
50 g pine nuts

Vegetarian
Pasta

Method

Heat your oven to 220°C/Gas 7. Cut the spaghetti squash in half lengthways. Lay the two long halves cut-side up on a baking tray, drizzle with oil and season with salt and pepper. Roast in the oven for

Preparation info

Serves

Difficulty

Appears in

Ingredients

Method