A nice clean, vibrant Vegan recipe, the cherry tomatoes & olive oil balancing out the sweet flavours of the squash

Perfect for a summers evening with a chilled glass of a dry white Wine

Yields1 Serving

 100 ml White Wine
 1 Spaghetti Squash
 80 Small Chopped White onions
 10 g Crushed Garlic, roughly 2 cloves
 8 Cherry Tomatoes, Chopped
 5 Cherry Tomatoes, Halved
 6 Chestnut Mushrooms
 ½ Yellow Pepper, Diced
 1 pinch Thyme
 ½ tsp Mint, Chopped
 ½ tsp Parsley
 1 Sprig of Mint for garnish
 Olive Oil
 Salt, Pepper & Sugar

1

A sharp knife, steady hand is needed for this first part, you need to cut approximately 1inch slices from root to top whilst placing the squash sideways on a chopping board, little tip put a wet dish cloth under your board, this will stop it sliding about whilst cutting.

Cutting this way will hopefully give you longer strands of noodles & the last part is so much easier!

2

Preheat your oven to 160c, remove the seeds & place on a baking tray with parchment paper so they don’t stick, drizzle with a touch of our olive oil, no need to season yet. Bake in the oven for about 25-30 minutes, I always turn mine halfway, cooks more evenly, once soft to the touch, remove and set aside to cool for 15 minutes.

Now the easy bit, peel away the skin & break up the flesh into your noodles, using a fork to gentle scrape away the strands, now stack your required amount on to baking tray with grease proof & season.

3

Before you make the Salsa & whilst the oven is still hot remove the stalks from the Mushrooms, thinly slice or crush the garlic with a little olive oil & make a garlic oil/paste , smother the Mushrooms, season with salt & pepper, place on a baking tray, straight in to the oven, they will only take 10 minutes max. cool & place 3 on top of your pre made noodle stacks.

4

Next the Salsa, amazingly easy! preheat a small pan with a generous splash of our olive oil, throw in onions, thyme, fry gently for a minute, add chopped Tomatoes, white Wine, a couple tblspoons of water & parsley, place a lid on, turn heat down halfway & cook for 8-10 minutes, remove lid, you want the tomatoes soft & broken down, at this point you may need to add a splash of water just to make sure its saucy enough, you could put in to a blender now to bind together, but I like to just use a Potato masher straight in the pan & just smash all up, really rustic & adds texture to the salsa, pinch of sugar to balance the acidity from the tomatoes, cherry Tomato halves, Peppers & finally mint, stir all together take of the heat & let everything just infuse together, and remember check your seasoning, very important!

5

To finish & serve, place your stacks back in the oven & reheat, really won’t take long…. 30 seconds, scoop up & place in the middle of your bowl, with a large spoon pour that wonderful salsa over the mushrooms, don’t worry let all run down the side, this is a real Mediterranean style dish… Rustic is the look you’re going for, garnish with a light drizzle of extra virgin olive oil, nice sprig of mint & defiantly a twist of black pepper from a grinder…..

That’s it ..…Done……Enjoy

Ingredients

 100 ml White Wine
 1 Spaghetti Squash
 80 Small Chopped White onions
 10 g Crushed Garlic, roughly 2 cloves
 8 Cherry Tomatoes, Chopped
 5 Cherry Tomatoes, Halved
 6 Chestnut Mushrooms
 ½ Yellow Pepper, Diced
 1 pinch Thyme
 ½ tsp Mint, Chopped
 ½ tsp Parsley
 1 Sprig of Mint for garnish
 Olive Oil
 Salt, Pepper & Sugar

Directions

1

A sharp knife, steady hand is needed for this first part, you need to cut approximately 1inch slices from root to top whilst placing the squash sideways on a chopping board, little tip put a wet dish cloth under your board, this will stop it sliding about whilst cutting.

Cutting this way will hopefully give you longer strands of noodles & the last part is so much easier!

2

Preheat your oven to 160c, remove the seeds & place on a baking tray with parchment paper so they don’t stick, drizzle with a touch of our olive oil, no need to season yet. Bake in the oven for about 25-30 minutes, I always turn mine halfway, cooks more evenly, once soft to the touch, remove and set aside to cool for 15 minutes.

Now the easy bit, peel away the skin & break up the flesh into your noodles, using a fork to gentle scrape away the strands, now stack your required amount on to baking tray with grease proof & season.

3

Before you make the Salsa & whilst the oven is still hot remove the stalks from the Mushrooms, thinly slice or crush the garlic with a little olive oil & make a garlic oil/paste , smother the Mushrooms, season with salt & pepper, place on a baking tray, straight in to the oven, they will only take 10 minutes max. cool & place 3 on top of your pre made noodle stacks.

4

Next the Salsa, amazingly easy! preheat a small pan with a generous splash of our olive oil, throw in onions, thyme, fry gently for a minute, add chopped Tomatoes, white Wine, a couple tblspoons of water & parsley, place a lid on, turn heat down halfway & cook for 8-10 minutes, remove lid, you want the tomatoes soft & broken down, at this point you may need to add a splash of water just to make sure its saucy enough, you could put in to a blender now to bind together, but I like to just use a Potato masher straight in the pan & just smash all up, really rustic & adds texture to the salsa, pinch of sugar to balance the acidity from the tomatoes, cherry Tomato halves, Peppers & finally mint, stir all together take of the heat & let everything just infuse together, and remember check your seasoning, very important!

5

To finish & serve, place your stacks back in the oven & reheat, really won’t take long…. 30 seconds, scoop up & place in the middle of your bowl, with a large spoon pour that wonderful salsa over the mushrooms, don’t worry let all run down the side, this is a real Mediterranean style dish… Rustic is the look you’re going for, garnish with a light drizzle of extra virgin olive oil, nice sprig of mint & defiantly a twist of black pepper from a grinder…..

That’s it ..…Done……Enjoy

Baked squash noodles, garlicky chestnut mushrooms with a warm Vine Tomato & yellow pepper salsa.