Spaghetti squash with Cheddar, Herbs & Cherry Tomatoes

From the Field Kitchen

1 hour

Serves 2

What you'll need…

  • 1 Spaghetti squash
  • 100g Cheddar
  • 10 Cherry tomatoes
  • 1 Lemon zested
  • 1 Clove of garlic
  • 1 Bunch parsley
  • 1 Bunch Coriander
  • 50ml Olive oil
Depositphotos 170718980 S min

The method


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

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