Beetroot & squash salad with horseradish cream
A rustic and warm root vegetable salad with creamy dressing and lots of healthy watercress leaves - great for a buffet
Roasted spaghetti squash
- Preparation and cooking time
- Prep:
- Cook:
- plus cooling
- Easy
- Serves 4 - 6
Skip to ingredients
- 1 spaghetti squash
- 1 tbsp rapeseed or olive oil
Nutrition: Per serving (6)
- kcal95
- fat3g
- saturates0.4g
- carbs11g
- sugars8g
- fibre8g
- protein2g
- salt0.11g
Method
step 1
Heat the oven to 180C/160C fan/gas 4. Cut the squash in half lengthways and scoop out the seeds. Brush a little oil over the cut surface and season with salt and pepper. Put the squash cut-side down on a baking tray lined with baking parchment and roast for 30 mins.
step 2
Carefully turn the squash halves over and bake for another 15 mins, until tender and starting to caramelise. Leave to cool for 5 mins, then use a fork to pull into long, spaghetti-like strands. Use in place of pasta, in salads, or alongside roasted fish or meat.
