SPAGHETTI SQUASH 'SPAGHETTI' WITH ROAST TOMATOES & FETA

Pasta without the carbs?

The flesh of the spaghetti squash becomes strand-like after cooking, hence the name. And like pasta, the squash flesh absorbs other flavours like a sponge.  The Torello crew have been talking about a roasted tomato and feta pasta sauce recipe that’s gone viral on Tik-Tok! Here I’ve poured the sauce over the strands of spaghetti squash. A delicious mid-week meal. Too easy.

serves 4-6

1 spaghetti squash (about 1-1.2kg)

170g feta (about 2cm x 10cm x 8cm)

750g cherry tomatoes

6 garlic cloves in skin

6 rosemary sprigs

6 sprigs oregano or thyme

80ml (1/3 cup) extra virgin olive oil

black pepper

sea salt

handful of basil leaves (bush basil used in photo)

Preheat the oven to 200°C (180°C fan-forced). Line two baking trays with baking paper.

Cut the squash in half lengthways. Scoop out the seeds and discard. Sprinkle over a little salt. Place the squash cut-side down, side-by-side on one of the baking trays. Roast for 15 minutes.

Meanwhile, place the slab of feta in the centre of the other baking tray, then evenly spread the tomatoes and garlic all around. Scatter the rosemary, thyme or oregano over the top. Evenly drizzle the olive oil over the tomatoes and feta. Give the baking tray a slight jiggle to coat the tomatoes in oil.  Sprinkle a generous grinding of pepper and a little sea salt, remembering feta is salty. After cooking the squash for 15 minutes, place the tomatoes in the oven as well, and continue to roast for 30-35 minutes, until the squash is tender when a knife is inserted into the flesh, and the tomatoes have blistered and the feta is light golden.

Remove the herbs lying over the tomatoes and discard. Squeeze out the garlic cloves back into tomatoes, discarding the skin. Using a potato masher, gently crush the tomatoes, garlic and feta to break up coarsely and mix together. Set aside to keep warm.

Place the squash cut-side up on a serving platter. Working quickly, using two forks, scrape and shred the flesh into strands. Hence the name ‘spaghetti’ squash. You can use the skin shell to serve, like in the photo, or if you prefer, transfer the flesh into a serving bowl. Spoon the tomato mixture and cooking juices over the spaghetti squash strands. Scatter over basil leaves and serve immediately.