Ali Leonard has shared a delicious recipe for Spaghetti Squash Caprese.

"After being confronted by spaghetti squash every time I walked into a food store this week, I gave in and bought one. So because it creates a spaghetti like texture when cooked, I made this tonight. It was a winner! Bit of garlic breath going on though… sorry workmates!"

• 1 decent sized spaghetti squash cut in half and seeds removed 
• Olive oil 
• Salt and pepper
• Extra virgin olive oil 
• 2 large minced garlic cloves 
• 1 cup of cherry tomatoes
• 1 ball of mozzarella diced

1. Preheat oven to 180c
2. Drizzle the squash halves with olive oil and season with salt and pepper.
3. Put the halves cut side down on baking paper lined baking dish
4. Bake for about 35-40 minutes. Slide a sharp knife into the squash, if it glides in easily it’s ready.
5. Heat large fry pan/skillet over medium heat and some oil. Sauté garlic for about 30 seconds and then add the tomatoes. Cook until the tomatoes soften a bit and realise some of their juice.
6. Scrape the squash with a fork and get all the threads of squash out and into the pan. Toss with the tomatoes.
7. Take off the heat and stir in the mozzarella gently, it will start to melt. 
8. Serve with some chopped fresh basil or parsley.