I have a bit of an ambivalent attitude to pumpkins and squashes. They don’t have a huge amount of flavour and they tend to take quite a bit of work to actually get something edible out of them. It never seems to be a great reward to effort ratio for me. And pumpkin seems to be the go-to ingredient for restaurants wanting to provide a vegetarian option in all seasons. That prejudices me against pumpkin, but I had never tried spaghetti squash. Now, the flavour of spaghetti squash is the usual sweet, blandness, but the texture is much lighter. When roasted the flesh can be separated into strands and that makes it much more versatile and interesting to eat.
I have two recipes for this. The first one uses the squash and seeds only to bring out the best in both textures.
1 spaghetti squash
1/2 tsp smoked paprika
1/4 tsp allspice
1 lemon, juiced
Pre-heat the oven to 200C.
Cut the squash in half lengthways and scoop the seeds into a bowl.
Separate the seeds from the pulp. I find this easiest by filling the bowl with water and rubbing the seeds and pulp. The seeds float free (mostly).
Fish out the seeds and dry them on kitchen paper.
Spread the seeds on a baking sheet, sprinkle with a little oil and the smoked paprika. Season with salt.
Rub the seeds in the oil and spice mixture until they are evenly coated. Try and spread them in one even layer across the baking sheet.
Drizzle a little oil on the squash halves.
Sprinkle with the all spice and rub over to evenly coat the flesh.
Put the squash on another baking sheet.
Place the squash and the seeds in the oven.
Take the seeds out after 20 minutes.
Leave the squash in the oven for another 10 minutes.
Take the squash out and fork the flesh until it forms long strands.
Squeeze the lemon juice over each piece of squash, season with salt and pepper and mix thoroughly.
Serve in the squash skins with the toasted seeds sprinkled over.
Serves 2 as a light lunch