Baked Goat’s Cheese & Tomato Spaghetti Squash

🍽 Swap pasta for spaghetti squash with this delicious twist on the viral baked feta pasta. When the squash is roasted, its flesh breaks down into strands that are just like spaghetti and are delicious coated in sauce.

🍅 We’ve swapped feta for goat’s cheese which is baked in the halved squash with cherry tomatoes, garlic and thyme. Mashed together, they make a cosy dinner.

Baked Goat’s Cheese & Tomato Spaghetti Squash
Serves 2

1 large spaghetti squash
150g cherry vine tomatoes
2 garlic cloves
4-5 thyme sprigs
100g soft goat’s cheese
50g Parmesan
Honey, to serve

Preheat your oven to 200°C/Fan 180°C/Gas 6. Line a baking tray with baking paper. Use a large, sharp knife to halve the spaghetti squash, then scrape out the seeds.

Drizzle a little olive oil over the cut side of the spaghetti squash and season with salt and pepper. Rub the oil and seasoning into the squash. Place the squash cut-side-down on a baking tray and slide into the oven (cooking it cut-side-down helps drain away any water). Roast for 25 mins till tender – you just want to start cooking it and get some of the water out.

Meanwhile, quarter the cherry tomatoes. Scoop into a bowl. Peel and chop the garlic cloves. Pick the thyme leaves off 2-3 sprigs and roughly chop them. Add to the tomatoes. Drizzle with a little olive oil and season with salt and pepper. Toss to mix.

Take the squash out of the oven and let them cool for 1-2 mins, then turn them over (they’ll be hot). Slice the goat’s cheese in half. Place a half in the hollow of each squash. Spoon over the tomatoes. Return to the oven and bake for 20-25 mins till the tomatoes are lightly browned and the squash is tender.

Meanwhile, grate the Parmesan. Pick the leaves off the remaining thyme sprigs.

When the squash is ready, remove it from the oven and cool for 1-2 mins. Transfer to a board. Use a fork to scoop and mash the squash with the roast tomatoes and goat’s cheese. Add the Parmesan to the squashes and work in with the fork. Taste and add more salt and pepper if needed.

Transfer to plates. Drizzle over some honey and the remaining thyme. Serve with a peppery green salad.

#Organic #Dinner #Squash #GoatCheese #pasta

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Do you remember when we were all making that viral baked cherry tomato and feta pasta? Recently, I’ve seen people making that dish again, but with spaghetti squash, so I had to give it a go. The cool thing about spaghetti squash is that when you roast it, the flesh breaks down into long, thin strands, just like pasta. It’s great paired with all sorts of pasta sauces. But this one’s particularly great because you bake everything in the squash, so there’s no washing up. Just add some parmesan, use a fork to get mashing. It’s a super simple, easy weekday dinner.