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Baked and stuffed spaghetti squash
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This autumnal baked spaghetti squash recipe is stuffed with a delightful combination of ricotta, olives, raisins and nutmeg. Sprinkled with a crunchy Parmesan topping, this is a perfect comfort food dish for when it's cold outside. Swap the Parmesan for a hard cheese made with vegetable rennet to make this dish vegetarian.
First published in 2018
Ingredients
Metric
Imperial
- 2 spaghetti squash
- 100g of ricotta
- 1 lemon, zested
- freshly grated nutmeg, to taste
- 40g of capers, roughly chopped
- 100g of black olives, pitted and roughly chopped
- 60g of raisins, roughly chopped
- 2 handfuls of basil, chopped
- 40g of Parmesan, (or vegetarian hard cheese), grated
- 60g of Panko breadcrumbs
- salt
- pepper
- olive oil
SAVE RECIPE
Method
1
Preheat the oven to 180°C/gas mark 4. Slice the squash lengthwise and scoop out the seeds with a spoon. Drizzle with olive oil and sprinkle with a little salt. Place cut-side down on a baking tray and cook for 30 minutes
2
Scrape out the flesh using a fork, being careful not to tear the skins. Reserve the skins to stuff later and place the flesh onto a clean tea towel, squeezing out as much liquid as possible. Transfer to a bowl
3
Mix in the rest of the ingredients except the breadcrumbs and half of the Parmesan. Season to taste
4
Spoon the mixture back into the squash skins and sprinkle with the breadcrumbs and the remaining Parmesan. Bake for 25 minutes until a crust forms and serve
First published in 2018
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