Spinach and Tomato Frittata
Healthy and packed with flavour
-
45 Minutes
-
Serves 4
Recipes
/
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
The method
1
Pre-heat your oven to 180°C. 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.
2
In the meantime, make the pesto by combining the parsley, fennel tops, sesame seeds & garlic. Blend and season to your liking.
3
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.
4
Serve with salad or a slaw. Enjoy!
Mark Price, Groobarbs Field Kitchen
