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Preheat the oven to 190C/170C Fan/375F/Gas 5
Slice the squash in half, being very careful not to cut yourself. Take out the seeds (an ice cream scoop is perfect for this.)
Rub oil over the flesh and season with salt and pepper.
Lay the squash, cut side down, on a roasting tray. Place in the middle of the oven for about 45 minutes until the flesh is tender.
Whilst the squash is cooking, put 2 tbsp oil in a medium sized saucepan. Crush the garlic and add to the oil. Place the pan on medium heat and stir for a minute or so without browning the garlic.
Add the can of tomatoes and mash them up with a fork or potato masher. Simmer gently for about 15-20 minutes, stirring every now and then until the tomato sauce has thickened.
Stir in the balsamic vinegar. Set the sauce aside.
Remove the squash from the oven (but leave the oven on.) Using two forks or an ice cream scoop, gently pull the “spaghetti” flesh away from the skin of the squash. Put the flesh into a heat-proof baking dish or leave in the two squash halves – which make perfect serving bowls! Cover the flesh with tomato sauce and scatter the grated cheese over.
Put the dish back in the oven for about 15 minutes until the cheese is bubbling. Drizzle over a little green pesto sauce if using.
The flesh of a spaghetti squash looks similar to spaghetti, although the similarity ends there. The following recipe is tasty, low cost and gluten free. It’s fun to serve this dish inside the two squash halves and saves on washing up!
1 Spaghetti Squash
1 clove garlic
400g/15oz can of plum tomatoes
1 tbsp Balsamic vinegar
2oz grated cheddar cheese
2 tbsp oil plus extra for rubbing over the squash
Salt and black pepper
A little green pesto sauce (optional)