Not your usual roast
From the Field Kitchen
Pre-heat your oven to 180°C. Cut your spaghetti squash in half, then roast for 40 minutes.
Place the lemon zest, garlic, parsley, coriander and olive oil into a blender & blend together.
Once the squash is 'scoopable', mix the strands with the herb mixture & return to the squash.
Scatter over some bits of cheddar & cherry tomatoes & bake for a further 10 minutes.
Serve with greek salad or coleslaw. Enjoy!
Recipe from Mark Price, Groobarbs Field Kitchen