Italian spaghetti squash

This dish is great for the holidays, when you might not yet be ready to give up the rich meals, but keen to get a few more vegetables into your system.

Roasted spaghetti squash is one of cooking's little wonders. I love seeing those perfect little spaghetti-like strands peel away from the sides when you take a fork to it. I took advantage of making this dish - my own recipe - to use up some leftovers in the fridge, like basil and pepperoni, but you can use your imagination with this one. This dish was a big hit for both B and me, and even better, it's one that can be made ahead. This version serves four; our leftovers didn't last long!

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Cut one zucchini in half. Cut one large spaghetti squash in half lengthwise and scrape out seeds. Place zucchini and squash on a baking sheet cut-side down. Bake at 357F. Remove the zucchini after 25 minutes, then continue baking the squash for a further 20 minutes, or until fork-tender. 

Scrape the squash using a fork, and place in an oven-proof casserole dish. Dice the roasted zucchini and add that as well. Add a jar of spaghetti sauce, 1/2 jar of chopped tomatoes, 1/2 cup pesto, 150g roughly chopped pepperoni, 1/2 cup grated Parmigiano-Reggiano and 1/4 cup chopped basil. Top with breadcrumbs, then bake at 350 for 15 minutes.

Tip: For a pretty presentation, place the mixture back in the hollowed-out squash shells. 

{Before I topped with breadcrumbs and baked}