Baked and stuffed spaghetti squash

Baked spaghetti squash

PT1H15M

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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
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