- 1½ tbsp olive oil
- Sea salt and freshly ground pepper
Heat your oven to 180°C/Fan 160°C/Gas 4. Cut the spaghetti squash across the middle into 4 cm thick rounds. Use a sharp knife to cut out and discard the seeded middle. Place the rounds on a baking tray lined with baking paper. Drizzle with ½ tbsp oil. Roast for 30 mins till soft. Leave to cool.
Tip the tomatoes into a small baking dish. Add ½ tbsp oil and some salt and pepper. Toss together. Roast on a shelf under the squash for 20 mins.
While the squash and tomatoes roast, peel and thickly slice the shallots. Peel and crush the garlic.
Heat ½ tbsp oil in a large frying pan. Tip in the lardons and fry for 4 mins till crisp. Add the shallots and cook for 2 mins till just softened. Stir in the garlic and 2 tbsp of the red wine vinegar. Cook for 1 min till the sauce is bubbling.
Chuck the spinach into the pan and stir for 2-3 mins till wilted. Season with plenty of pepper. Turn off the heat. Tip in the roasted tomatoes along with any juices from the dish.
Once the squash has cooled a little, peel off the skin. Pull the strands of the squash apart with a couple of forks and add to the pan.
Finely chop the flat leaf parsley, including the flavoursome stalks. Place half in a bowl with the cheese and mash together with a fork. Fold half the cheese through the squash and lardon mix.
Tip the mix into a medium baking dish or two small dishes. Dot the remaining cheese over the top. Bake for 15 mins till the bake has heated through and the cheese is melting. Serve straight away garnished with the remaining parsley.