Not So Scary Spaghetti Squash with Grilled Haloumi and Peppers

I have to fully admit that when this ingredient came my way I was less than inspired. This spaghetti squash has sat on my bench for some time now, but knowing they keep well, like a pumpkin I knew it's freshness would not be compromised. Such a lovely object really, its hard to imagine the transformation it undergoes when cooked. Thanks Juz and Sarah for this undervalued vegetable, a new winner in our home.

 
What you need....

1 medium spaghetti squash
6 cloves garlic, minced

3 tbsp butter
1 tbsp olive oil
180g haloumi cheese, cut into strips
1 red pepper/capsicum char grilled, peeled and chopped
1/2 cup chopped parsley
Salt and pepper to taste


Make it Happen....


1. Oven bake the whole squash for around 1.5 hours at 200c.

2. Check it is cooked by piercing with a knife, it should glide through without resistance.

3. Cut the squash in half and scoop out the seeds. Then scrape the flesh with a fork and watch the lovely ribbons appear.

4. Heat a fry pan to medium heat, add the olive oil, add the haloumi and fry until golden brown on each side, remove and set aside.

5. Add the butter and garlic to the pan, fry until golden. Then add the squash, peppers and haloumi.

6. Toss until hated through, season with a little salt and pepper, serve topped with the parsley.

    
K.