The colder days bring with them a need for warmth and heart in the type of food we indulge in. Those cravings for refreshing salads are suddenly replaced with the yearning for bowls of comfort. Our seven-ingredient spaghetti squash recipe is a dish you’ll want to add to your collection. The best part? The halved spaghetti squash becomes the dish it cooks in, and ultimately the bowl you eat it out of! 

Spaghetti squash bowl 

Serves 2 

Preheat oven to 200°C. Peel and halve 1 medium spaghetti squash lengthways and remove the seeds with a spoon to create two “bowls”. Place onto a baking tray, drizzle with olive oil and sprinkle with 3 chopped garlic cloves and 2 tsp chilli flakes. Season well. Roast for about 30-35 minutes and remove from the oven. Divide 2 discs crumbled feta, a handful of cherry tomatoes and 2 Tbsp chopped fresh basil between each “bowl”. Drizzle once more with oil and roast for a further 15 minutes or until softened and cooked through. Remove from the oven and use a fork to shred the flesh into strands (which resembles spaghetti), leaving it inside the squash. The tomatoes and feta will create a delicious sauce. Season well and serve hot.

Cook’s note
Don’t discard the spaghetti squash seeds. Place onto a baking tray, drizzle with oil and season. Roast for about 10-15 minutes or until golden to add some crunch to your dish. 

Words by: Chad January
Photographs: Zhann Solomons, Shutterstock, Supplied