I've become obsessed with Spaghetti Squash! When it’s cooked it looks like thin translucent strands of spaghetti and is super versatile in cooking up some fun dishes.
I've decided to keep my dish simple this week by roasting my squash with butter, chilli flakes and thyme and using is as a side dish. It's one sure fire way to have your kitchen wafting with utterly delicious aromas!
Loaded with nutrients such as beta carotene and fibre, Spaghetti Squash makes an excellent side dish for meats, fish and game. That said, its also a really great alternative to noodles and pasta - the perfect way to cut back on the refined carbs.
NB: Once cooked spaghetti squash can be stored in your fridge and will keep up to one week.
I adore squash; a hardy Scottish vegetable available all year round, you simply have to adapt what's in season to create all sorts of wonderful recipes.
This spaghetti squash from Gill makes an excellent alternative to pasta making it perfect for gluten free diets and coeliac sufferers. If spicy isn't your thing then switch out the chillis for coriander or some spring onions and you'll still find plenty of flavour.
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Nicki XBy Nicola Martin
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