Chris’s advice on Spaghetti Squash

Spaghetti Squash, so called because when cooked the flesh has the texture of spaghetti.
Cut into thick rings and steam for 15-20 mins. The lengths of ‘spaghetti’ run around the rings, so remain at their longest if the squash is cut in rings.
Fork out the flesh and add butter, or maybe pancetta, egg and parmesan for a ‘carbonara’.

Share if you like!Share on Facebook
Tweet about this on Twitter
Email this to someone