Spaghetti Squash with Fennel, Parsley & Sunflower Seed Pesto and Cheshire Cheese
From the Field Kitchen.
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45 Minutes
-
Serves 2
1 Hour 5 Minutes
Serves 8
What you'll need…
- 250g Blueberries
- 85g Softened butter
- 175g Caster sugar
- 175g Ground almonds
- 2 Eggs
- Few drops almond extract
- 23-24cm cooked shortcrust pastry case
- Icing sugar
The method
1
Heat your oven to 180°C. Beat the sugar and butter together until fluffy. Then stir in the eggs, almond extract and almonds.
2
Stir in half of the blueberries, then spoon the mixture into the pastry case. Smooth the top using a spatula. Then sprinkle over the remaining blueberries, pressing them in lightly.
3
Place into the oven for 40-50 minutes until the pastry is crisp and golden and the filling feels firm.
4
Remove from the oven and allow to cool. Sprinkle over some icing sugar, serve and enjoy!
Recipe from BBC Good Food
