Spaghetti Squash Spread

This recipe is based on humus - the number of things you can substitute for chickpeas is limited only by your imagination. Besides spaghetti squash, other suggestions are kumara, pumpkin and other types of squash.

Spaghetti squash keeps well in storage, has produced bumper crops for us, and can been steamed or baked whole. The flesh comes away like spaghetti which is a plus for getting children interested. This recipe was made with the leftover squash from the previous night's meal.

• 1/4 to 1/2 a Spaghetti Squash
• Tahini to taste - start with 1dessert spoon
• flakey sea salt
• lemon juice

optional: garlic 

Mash the spaghetti squash in the food processor, add tahini and pinch of salt and start adding the lemon juice a teaspoon at a time. 

Taste test and adjust to suit taste buds.

More tahini will give a gutsier flavour, but the gentle piquance of the spaghetti squash may be better preserved with less and may be more palatable to children.  

Add a clove or two of garlic if a stronger flavour is desired.