Carrot Houmous
From the Field Kitchen
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1 Hour
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Serves 4
Recipes
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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 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.
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
