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Spaghetti Squash


  • 1 Spaghetti Squash
  • 1 Tbsp olive oil
  • 4 cloves of garlic
  • 1 brown onion 
  • 2 fresh red chillies (optional) 
  • 1 big bunch of fresh basil 
  • 1 tin of drained chick peas 
  • 2 x 400g tins of tomatoes

To serve with...



Firstly cut the squash in either direction and remove the seeds with a spoon.

Then drizzle olive oil and season with salt and pepper.

Place the squash halves flesh down on a lined baking tray.

By baking the squash halves cut-side-down, the edges caramelize and brown, which adds flavour.

It also lets excess moisture fall away from the squash and onto the baking tray.

Bake for 45 mins on 180 degrees Celsius or until fork tender.

While the squash is in the oven it is time to make a simple tomato sauce to add to the centre of the squash once it is baked.


Put a saucepan on medium heat and add olive oil, roughly chopped chilli, garlic, onion and basil including the stalks. Leave a few leaves to garnish your dish before serving.

Cook for 3 minutes and add the tins of tomatoes and chick peas. You can now reduce the heat to low and allow it to simmer away until the squash is ready. You may notice I couldn't resist adding some tasty cheese to the final product and returning to the oven for a few minutes to melt for my dinner guests who eat dairy but this is entirely optional.

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