Spaghetti Squash with Curry, Coconut Yoghurt & Coriander Oil
From the Field Kitchen
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1 Hour
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Serves 2
Recipes
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Leftover Veggie Traybake (with brie and cranberry)
The perfect way to use up any leftover trimmings
35 mins
Serves 2-4
What you'll need…
- 600g leftover roast veg (potatoes, carrots, parsnips)
- 1 tablespoon olive oil
- Leftover herbs (rosemary, thyme, sage)
- 150g Brie (sliced)
- 3 tablespoons cranberry sauce
- 1 tablespoon pine nuts
- Pesto to serve (optional)
The method
1
Heat the oven to 200°C.
2
Place your leftover veg onto a roasting tray and drizzle with olive oil. Season to your liking and sprinkle any herbs you wish!
3
Place into the oven for 15 minutes to heat and crisp up the veg.
4
Place the brie over the roasted veg and put back into the oven for a further 5-8 minutes until melted.
5
Scatter the pine nuts, drizzle with cranberry sauce and serve with pesto (optional). Enjoy!
Recipe and image from Delicious Magazine
