Baked and stuffed spaghetti squash

4
1 hour 15 minutes

Ingredients

  • 2 spaghetti squash
  • 100g of ricotta
  • 1 lemon, zested
  • freshly grated nutmeg, to taste
  • 40g of capers, roughly chopped
  • 100g of black olives, pitted and roughly chopped
  • 60g of raisins, roughly chopped
  • 2 handfuls of basil, chopped
  • 40g of Parmesan, (or vegetarian hard cheese), grated
  • 60g of Panko breadcrumbs
  • salt
  • pepper
  • olive oil

Method

1
Preheat the oven to 180°C/gas mark 4. Slice the squash lengthwise and scoop out the seeds with a spoon. Drizzle with olive oil and sprinkle with a little salt. Place cut-side down on a baking tray and cook for 30 minutes
2
Scrape out the flesh using a fork, being careful not to tear the skins. Reserve the skins to stuff later and place the flesh onto a clean tea towel, squeezing out as much liquid as possible. Transfer to a bowl
3
Mix in the rest of the ingredients except the breadcrumbs and half of the Parmesan. Season to taste
4
Spoon the mixture back into the squash skins and sprinkle with the breadcrumbs and the remaining Parmesan. Bake for 25 minutes until a crust forms and serve