Baked and stuffed spaghetti squash

1 hour 15 minutes


  • 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


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
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
Mix in the rest of the ingredients except the breadcrumbs and half of the Parmesan. Season to taste
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