SMOKY PESTO SPAGHETTI SQUASH

INGREDIENTS

1 spaghetti squash
2 cups of fresh basil
1 Savour Ash Round
3 Tbsp olive oil
1 punnet cherry tomatoes, halved
1 lemon
1/2 cup pine nuts
Salt and pepper to season

DIRECTIONS

Preheat oven to 200 degrees.

Cut a little of the ends off the spaghetti squash and cut down the middle lengthways. Scoop out seeds and brush with 1 Tbsp of the olive oil. Season with salt and pepper and place on a baking tray. Bake for 30-40 mins or until you can run a fork through the squash flesh gently creating ’spaghetti’ strands.

While squash is baking, put the basil leaves (reserving some for garnishing), lemon juice, pine nuts and the remaining olive oil into a blender and blitz until combined but still chunky. In a small roasting dish place the Savour Ash in the centre, surround with the cherry tomatoes and cover with the basil mixture and season with salt and pepper. Pop into the oven with the squash for 15 minutes. Once heated through, mix the ingredients together and spoon over the spaghetti squash that is cooked and separated into strands. Top with basil leaves to garnish and serve.