Stuffed Spaghetti Squash

An unexpected spaghetti squash arrived in our Riverford vegbox last week.  We had such a meaty cooked breakfast for this morning for one of my daughter's birthday meals, that my partner half jokingly said we should eat the squash for dinner, before he went out for the day to his elderly mother's.

Googling 'spaghetti squash recipes' brought me back to Riverford's recipes, and their Pesto Stuffed Spaghetti Squash with Breadcrumbs & Mozzarella. As we did not have any mozzarella to spare (tomorrow's homemade pizza is the last birthday meal) I thought I'd use feta, which sent me off on a Greek inspired filling.

Serves 2

1 medium to large spaghetti squash

200g feta

50g pine nuts

1 tbsp chopped or dried mint

1 garlic clove, peeled and crushed

1/4 tsp chilli flakes (optional)

1 handful breadcrumbs (1 thin slice of bread 'liquidised)

Extra virgin olive oil

Pepper & salt

Preheat the oven to 180C whilst you split the squash in half from top to bottom.  Scrape out the seeds, and reserve for roasting.  Rub a little olive oil, salt,and pepper on the flesh of the squash.

Bake cut side down with 1 tbsp water under each half for 25-30 minutes until the flesh can pulled into shreds easily with a fork.

Scrape the flesh into a bowl with the feta, pine nuts, mint, garlic, chilli if using, and 1 tbsp olive oil.  

Mix well and refill the two squash shells.  Sprinkle the breadcrumbs over the filling and drizzle over a little olive oil.

Bake for another 8-10 minutes until the breadcrumbs are a golden brown.

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