I miss a lot about the US, but one of the things I really miss is spaghetti squash! There isn’t really a good substitute for it in Ireland, but I’m continuing to experiment. This week, I found a lovely little butternut squash at the market, so I thought I would bring it home and see if we could be friends.
We became good friends!
Shredded Butternut Squash
Calories: Approx. 190
You will need:
1 butternut squash
3 slices pancetta
1 tablespoon pine nuts
handful of spinach
about 15g feta cheese
Brush the squash clean of any dirt and debris and poke it all over with a fork, just deep enough to puncture the skin. This will ensure even cooking of the squash.
Split the squash lengthwise and brush the flesh with oil.
Place the squash flesh side down on a baking tray lined with baking paper. Bake in the oven for 40 minutes.
When there is ten minutes left in the baking time, toast the pine nuts in a pan. When they begin to colour, throw in the sliced pancetta and cook until crisp. Leave aside. When the squash comes out of the oven, scoop out the seeds and pulp, then use a fork to carefully shred the flesh, scooping it into a bowl.
Add torn spinach, the pancetta and pine nuts. The heat of the squash will wilt the spinach beautifully. Serve topped with a few crumbles of feta cheese. Feta and butternut are just lovely together.