Blueberry and Almond Tart
Delicious with cream or ice cream
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1 Hour 5 Minutes
-
Serves 8
30 Minutes
Serves 2
What you'll need…
- 1 Spaghetti squash
- 200g Cheddar
- 50ml Truffle Oil
The method
1
Preheat your oven to 180°C. Chop the squash in half and place flesh side down onto a baking tray. Roast for 30 minutes or until soft.
2
In the meantime grate the cheese. Once soft, allow to cool and scoop out the flesh of the squash into a bowl.
3
Combine the flesh with the cheese & truffle oil & season to your liking. Return to the squash skin & return to the oven until golden. Enjoy!
Mark Price, Groobarbs Field Kitchen
