This is a super easy, super delicious alternative to pasta and makes a fantastic lunch or dinner.
It’s squash season so I thought it would be nice to try something other than the usual butternut squash. The spaghetti squash looks very similar to a butternut from the outside but varies from almost white in colour to a deeper butternut yellow. They’re available at this time of year in markets and some supermarkets.
The wonderful thing about these squashes is that once roasted the flesh naturally forms spaghetti or noodle-like strands and so it is a really great, easy alternative to pasta. The flavour is mild so it’s a great vehicle for piling on lots of yummy toppings. You can use your favourite pasta sauce to go on this, but I decided it would be fun to roast up another seasonal veg, the Romanescu cauliflower. This beautiful vegetable is a like a milder, nuttier cauliflower in flavour. If you can’t get one of these then use a normal cauliflower.
This will serve 2. You will need:
1 Spaghetti squash
1 Romanescu cauliflower (or normal cauliflower)
200g Cherry tomatoes
No-meat balls (recipe is here)
Cashew Cheese (recipe here) to dress
a couple of handfuls of Spinach
Seasoning (black pepper and Himalayan rock salt)
Preheat the oven to 200 C
Cut the romanescu into small florets and spread on a baking tray. In a separate tray lay out the tomatoes. Drizzle both with a little olive oil. Cut the squash in half, drizzle with a little oil and place all 3 vegetables in the oven for 20 – 25 mins, or until the tomatoes are starting to brown, the romanescu is cooked through (with a little bite) and the flesh of the squash is tender. Check halfway through and if it is starting to brown too much cover with some foil.
Remove from the oven and with a fork gently scrape out the flesh of the squash. It will naturally form spaghetti strands.
Place a handful of spinach on a plate. Pile on some of the spaghetti squash, then add the romanescu and tomatoes. Top with the no-meat balls (gently warmed in the microwave if prepared in advance) and then drizzle the juices from the roasted tomatoes over the top. Sprinkle with cashew cheese and season to taste.