Our Crop for the Shop scheme sees local growers bring all manner of fresh fruit and vegetables to the Low Sizergh Barn Farm Shop when they have an excess. This month, we have had an extra special delivery from the junior member of the Rawlinson family (who are growers extraordinaire): spaghetti squash. Fibrous and low in carbs, it is an ideal substitute for pasta as its tender flesh separates into slightly sweet and nutty spaghetti-like strands. Which made our choice of a recipe this month very easy indeed:
Serves 4 as a light supper (or makes 2 large portions)
• 1 spaghetti squash
• 200g Higginson’s chicken, cooked and chopped
• 1 organic egg yolk
• 2 tbsp pesto
• 125g ricotta cheese
• 25g parmesan cheese, freshly grated
• 2 cloves garlic, crushed
• A generous pinch of fresh parsley, chopped
• 1/2 tsp mixed herbs
• A pinch of salt
• 100g Crop for the Shop chopped tomatoes
• 4oz Kendal Creamy cheese, grated
• Fresh parsley and extra chopped tomatoes to garnish
Pre-heat oven to 200°C.
Slice your spaghetti squash in half lengthwise and scoop out the seeds. Place face down inside a lightly oiled baking dish and roast for 40-60 minutes (until the flesh is tender).
Mix the chicken and pesto together and set aside.
Mix the egg yolk with the ricotta, parmesan, garlic, parsley, salt, and mixed herbs. Set aside.
Layer the roasted squash with chopped tomatoes, seasoned ricotta and chicken pesto until it is piled high. Top with extra chopped tomatoes and the grated cheese.
Cover the baking dish with foil, leaving a little room at the top to prevent the generous filling from sticking to it, and roast at 180°C for a further 35-40 minutes.
Garnish with fresh parsley and serve.