𝗥𝗼𝗮𝘀𝘁𝗲𝗱 𝘀𝗽𝗮𝗴𝗵𝗲𝘁𝘁𝗶 𝘀𝗾𝘂𝗮𝘀𝗵

1. Preheat the oven to 180°C/160°C fan/gas 4.

2. 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.

3. Place the squash cut-side down on a baking tray lined with baking parchment and roast for 30 minutes.

4. Carefully turn the squash halves over and bake for another 15 minutes, until tender and starting to caramelize.

5. Let the squash cool for 5 minutes, then use a fork to pull the flesh into long, spaghetti-like strands.

6. Use the roasted spaghetti squash in place of pasta, in salads, or as a side dish with roasted fish or meat.