
Serves: 4 to 6
Preparation: 10 minutes
Cooking: 40 minutes
1 spaghetti squash
1 Tablespoon of olive oil
Pinch of nutmeg
Pinch of dried tarragon
1 clove garlic, crushed
4 Tablespoon Parmesan
4 Tablespoons salsa
50g mozzarella cheese
Black pepper
Fresh herbs to serve
Preheat oven to 180°C
Cut squash in half and remove seeds
Rub cut side with olive oil and sprinkle over tarragon, garlic and pepper
Bake for about 40 minutes or until a knife goes through it easily
Let cool enough to handle and separate the strands of the squash with a fork
Place in a bowl with Parmesan, nutmeg and splash of olive oil, mix and return into the squash shell, sprinkle with fresh herbs or baby salad greens to serve
We also topped one with salsa and mozzarella and popped under the grill to brown