Ingredients

• 1 spaghetti squash

• 115g/4 oz butter

• 45ml/3 tbsp ,mixed chopped fresh herbs such as parsley, chives and oregano

• 1 garlic clove, crushed

• 1 shallot, chopped

• 5ml/1 tsp lemon juice

• 50g/2 oz freshly grated Parmesan cheese

• salt and ground black pepper

Serves 2

Method:

1. Preheat the oven to 180C. Cut the squash in half lengthways. Place the halves, cut-side down, in a roasting tin.

2. Pour a little water around them, then bake for about 40 minutes, until tender.

3. Meanwhile, put the butter, herbs, garlic, shallot and lemon juice in a food processor or blender and process until thoroughly blended and creamy in consistency. Season to taste with salt and pepper.

4. When the squash is tender, scrape out any seeds and cut a thin slice from the base of each half, so that they will sit level. Place the squash halves on warmed serving

5. Using a fork, pull out a few of the spaghetti-like strands in the centre of each. Add a dollop of herb butter, then sprinkle with a little of the grated Parmesan.

6. Serve the remaining herb butter and Parmesan separately, adding them as you pull out more strands.