Fresh and simple
From the Field Kitchen.
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