SPAGHETTI SQUASH, NEW SEASON LEEKS AND A CRUMBLE OF FETA

Spaghetti squash seem to be more common now than I remember?  They really do amaze me, that when cooked the flesh shreds like spaghetti and it can be tossed through sauces, dressed up in salads and used as you would spaghetti or noodles.  

Preparation time - 20 minutes

Cooking time - 90 minutes

Skill - easy

Serves 6

Ingredients

1 spaghetti squash, cut in half lengthways, seeds removed

4 Tbsp olive oil

2 Tbsp butter

2 (200g) leeks, cut into thin rounds

2 cloves garlic, sliced thinly

1 tsp fresh rosemary leaves, chopped

Salt, freshly cracked pepper

20g parmesan cheese, grated

20g feta cheese, crumbled

Method

Preheat oven 190C

Drizzle 1 tablespoon of oil over the flesh of each half of the squash. Season with salt and pepper and sprinkle over half of the rosemary.

Place the squash cut side down on a baking paper lined oven dish.

Bake for 40-45 minutes or until the flesh is tender.  Remove from the oven and cool.

Add the remaining oil and butter to a medium size fry pan.  Add the sliced leeks, garlic and remaining rosemary.  Cook gently for 10 minutes or until the leeks are tender. Remove from the heat.

When the squash is cool enough to handle.  Use a fork to scrape the flesh into spaghetti type strands.  

Toss this through the leek mix and season well with salt and pepper. 

Add the grated parmesan cheese and crumble in the feta. Mix gently to combine and place back into the squash skins.

Return to the oven and bake until golden and crispy.