An autumn celebration of seasonal veggies baked together in the cavity of a spaghetti squash. The prep time is quick, you just need to allow time for a slow bake. A great vegan and vegetarian dish.

serves 4-6

1 spaghetti squash (about 2kg)

80ml (1/3 cup) extra virgin olive oil

1 onion, finely sliced

1 large red bull pepper, seeds removed, cut into 2cm pieces

250g (2 small) zucchini, cut into 2cm cubes

1 small eggplant

2 garlic cloves, finely chopped

250g tomatoes, cut into 2cm cubes

½ bunch sprigs thyme or oregano

black pepper

sea salt

handful of basil leaves, stalks reserved 

Preheat the oven to 180°C (160°C fan-forced). Line a large baking dish with baking paper.

Cut the squash in half lengthways. Scoop out the seeds and discard. Run the point of a sharp knife across the flesh about 1cm deep, at 2cm intervals. Place the squash cut-side facing up, side-by-side in the baking dish. Set aside.

Meanwhile, heat half the oil in a large heavy based frying pan over a medium heat. Add the onions and cook for 5 minutes, to soften. Add the remaining oil then stir in the peppers, zucchini, eggplant and garlic. Cook for 10 minutes, stirring occasionally. Stir in the tomatoes and reserved basil stalks. Season with salt and a generous grinding of black pepper. Remove from the heat. 

Divide the mixture in half and spoon into the squash cavity. Spread the thyme or oregano over the top to cover top. Pour one cup of water into the base of baking dish. Cover the dish with a layer of foil and seal the edges. Transfer to the oven and bake for an hour. Release the sealed edges so the foil sits loosely over the top and continue to bake for 30 minutes or until the squash is tender when a knife is inserted into the flesh. 

Remove the herbs lying over the top. Scatter over torn fresh basil leaves. Working gently, using two spoons, scrape the squash flesh inwards (it will break into strands) and toss to mix with the filling. 

You can use the skin shell to serve, like in the photo, or if you prefer, transfer the flesh into a serving bowl. Drizzle over extra olive oil if desired. Serve immediately.

Recipe by Fiona Hammond, March 2022