Spaghetti Squash with Fennel, Parsley & Sunflower Seed Pesto and Cheshire Cheese

From the Field Kitchen.

45 Minutes

Serves 2

What you'll need…

  • Spaghetti squash
  • 50g Fennel tops
  • 50g Parsley
  • 50g Toasted sesame seeds
  • 4 Garlic cloves
  • 100ml Extra virgin olive oil
  • 100g Cheshire cheese
IMG 9888 min 2

The method


Pre-heat your oven to 180 degrees. Cut the spaghetti squash in half & scoop out the seeds. Place face down on a baking tray & roast in the oven for 20-30 minutes.


In the meantime, make the pesto by combining the parsley, fennel tops, sesame seeds & garlic. Blend and season to your liking.


Scoop out the flesh of the spaghetti squash and mix with the pesto. Crumble over the Cheshire cheese and return to the oven until golden brown.


Serve with salad or a slaw. Enjoy!

Mark Price, Groobarbs Field Kitchen

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