Vegetarian mains
Pesto stuffed Spaghetti squash with breadcrumbs & mozzarella
Spaghetti squash is perfect for this recipe. When cooked, the flesh comes away in long spaghetti-like strands that are great for mixing with pesto and cheese. It?s finished with breadcrumbs for a satisfying crunch, and to create an almost mac-n-cheese style dish.
Cook's notes
We recommend pairing this with a rocket salad dressed in a sharp, tangy vinaigrette.
Ingredients
- 1 medium to large spaghetti squash
- 2 tbsp basil pesto
- 125g mozzarella, torn or chopped into chunks
- 30g Parmesan, or vegetarian hard cheese, grated
- 2 tbsp breadcrumbs
Method
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Step 1
Preheat your oven to 180°C/Gas 6. Cut the squash in half lengthways, then remove the seeds with a spoon. Rub the cut side with olive oil, salt and pepper, then place cut-side down in a roasting tray. Splash a little bit of water underneath the squash - this helps it retain its moisture. Bake for 25/30 minutes until it’s soft to the touch - don’t over-bake, because the texture of the strands will disintegrate.
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Step 2
Once baked, carefully pull apart the flesh with a fork into spaghetti-like strands (they form widthways across the squash). Transfer to a bowl, and carefully mix the pesto with the squash strands, then mix in chunks of mozzarella and a pinch of seasoning. Spoon the mix back into the squash skins, then sprinkle the breadcrumbs and grated Parmesan on top. Bake in the oven for a further 8-10 minutes, until the breadcrumbs have turned golden.
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Step 3
Serve in their skins with a green salad.