Roasted Spaghetti Squash with Garlic & Thyme
Spaghetti squash has become an all time favourite here at Mangaroa Farms mainly because it has a very special use. It has a sweet, slightly nutty flavour and comes in a variety of shapes, sizes and colours - with the orange variety having a higher beta carotene content; which helps support skin, vision and immune function.
While a member of the pumpkin family, when cooked its appearance and texture is that of spaghetti pasta making it the perfect substitute in many pasta dishes!
See recipe below developed by our Market Gardener and Resident Chef Tyler Langerveld.
Yield: 2 servings
1x small Spaghetti squash
2 Tbsp Olive oil or butter
4x gloves garlic
Few sprigs of fresh thyme finely chopped/1 tsp dried thyme
Salt and pepper
- Cut squash in half lengthways, scoop out seeds & discard
- Place squash skin-side down on a roasting tray, brush with olive oil or butter
- Rub in the garlic and thyme, salt and pepper (and any other desired herbs/spices)
- Roast uncovered for 25-30 min at 180℃ or until tender
- Remove from the oven. Using two forks shred the flesh out of the skin (like you would pull pork) and the result should be that of ‘al dente’ spaghetti pasta!
Serve on the side of Meatballs, Bolognese or even toss through a stir fry.