Spaghetti Squash!

This unusual little veggie seems to be popping it’s head up more and more in New Zealand. As the name suggests, it is basically a squash with magical powers. Magical spaghetti powers. Just pop it in the oven and scoop out the flesh with a fork to reveal incredible little spaghetti like strands that can be used just like you would traditional pasta.

Spaghetti squash is also a great sours of vitamin B6, potassium, manganese, dietary fibre and vitamin to name a few. It is also deliciously versatile and fun for the whole fandam.

Gluten, dairy, refined sugar, nut, refined sugar and egg free, paleo, vegan…you get my drift.


Spaghetti squash

Olive oil

Salt and or pepper


Preheat oven to 200 degrees celsius.

1. Cut spaghetti squash in half lengthwise and scoop out the seeds. Coat lightly with olive oil and seasoning.

2. Place in the oven face down for around 40 minutes or until you can poke a fork through the skin and the flesh is soft.

3. Scoop out the cooked flesh with a fork.

I have served mine with green pea and basil pesto purée (made with basil, toasted pine nuts, lemon juice and olive oil) and chicken.

x Aunty Bee

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