Recipe of the month – Spaghetti Squash

Pesto Spaghetti Squash with Mozzarella

By Tolhurst Organic Published: August 19, 2013

  • Cook: 60 mins

The cooked flesh of the spaghetti squash, threads like thin spaghetti or vermicelli. Has a very mild flavor. Simply enjoy served as a side dish, add salt, pepper and butter. Alternatively, make a more sophisticated version of it, as below.



  1. Prick the spaghetti squash all over with a skewer, so it will not burst on baking. Place the whole squash in shallow baking tray. Bake in preheated oven 220 C for 1 hr. Leave to stand, until cool enough to handle. Cut squash length wise with sharp knife. Scoop the seeds and fibrous string from the centre of cooked squash. Gently scrape the tines of a fork around the edge of the squash, to shread the pulp into strands.
  2. Place large pan over heat, when hot add olive oil and cooked Spaghetti squash. Stir in Pesto with fork, when spaghetti squash is heated through, add Mozzarella and Parmesan cheese and stir. When cheese just begins to melt, remove from heat and serve.
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