The beauty of the spaghetti squash is its multi purposes. Here the skin serves both as a cooking ‘pot’ and a serving vessel. A big tick, no washing pots. During baking, the flesh is like a sponge absorbing the curry flavourings and becomes strand like in texture acting as a replacement for noodles in the dish. Tomatoes and chickpeas are included but you could add blanched peas, or sliced beans, to up the veggie intake. The recipe is based on a squash weighing about 1.2kg, for anything larger than 1.5kg simply scale up the filling quantities and the cooking time will be longer.

Serves 4

1 spaghetti squash (about 1.2kg)

1/3 cup Torello Farm kasundi, plus extra to serve (*see below)

3 garlic cloves, finely chopped

300g cherry tomatoes (or 2 Roma tomatoes, quartered)

400ml coconut milk

400g canned chickpeas, or 1 cup cooked chickpeas

1 chilli, sliced thinly

handful of coriander leaves, or basil leaves

1 lime, cut into four wedges

Preheat the oven to 200°C (180°C fan-forced). Line a baking tray with baking paper.

Cut the squash in half across-ways. Scoop out the seeds and discard. Divide the kasundi and garlic between the cavities of the spaghetti squash, then spread over the flesh inside to coat well. Place the squash cut-side down, side-by-side on the baking trays. Roast for 15 minutes.

Remove the baking tray from the oven. Scatter the tomatoes around the squash and return the tray to the oven. Bake a further 15 minutes. Remove the baking tray again from the oven, then carefully turn the spaghetti squash over with the cut-side facing up. You are now creating a vessel to hold liquid. If necessary, carefully trim some skin from the base so the squash sits flat, being careful not to cut a hole in the flesh. Transfer the roasted tomatoes into each cavity. Divide and add the chickpeas and coconut milk then gently stir the mixture to combine. Return the tray to the oven and continue to roast for 20-30 minutes, until the squash is very tender when a knife is inserted into the flesh, and the coconut mixture is heated through.

Working quickly but gently, using two forks, scrape and shred the squash flesh into strands, while at the same time mixing in the coconut mixture. If you’d prefer the mixture a little wetter, stir in a tablespoon of boiling water or vegetable stock at a time, until desired consistency. The skin shell can function as a bowl, or if you prefer, transfer the contents into a separate serving bowl.

Serve immediately accompanied with chilli, coriander leaves, lime wedges and extra kasundi for diners to help themselves.

*For other curry flavours substitute the Kasundi with a pre-made curry paste like Rogan Josh or a Thai curry paste (halve the quantity).

 Recipe by Fionia Hammond, Mar 2024.