Baked Goat's Cheese & Tomato Spaghetti Squash

1. Preheat your oven to 200°C/Fan 180°C/Gas 6. Line a baking tray with baking paper. Use a large, sharp knife to halve the spaghetti squash, then scrape out the seeds.

2. Drizzle a little olive oil over the cut side of the spaghetti squash and season with salt and pepper. Rub the oil and seasoning into the squash. Place the squash cut-side-down on a baking tray and slide into the oven (cooking it cut-side-dwon helps drain away any water). Roast for 25 mins till tender – you just want to start cooking it and get some of the water out.

3. Meanwhile, quarter the cherry tomatoes. Scoop them into a bowl. Peel and finely chop the garlic cloves. Pick the thyme leaves off 2-3 sprigs and roughly chop them. Add them to the tomatoes. Drizzle with a little olive oil and season with salt and pepper. Toss to mix.

4. Take the squash out of the oven and let them cool for 1-2 mins, then turn them over (mind your fingers - they'll be hot). Slice the goat's cheese in half. Place a half in the hollow of each squash. Spoon over the tomatoes. Return to the oven and bake for 20-25 mins till the tomatoes are lightly browned and the squash is tender.

5. Meanwhile, finely grate the Parmesan. Pick the leaves off the remaining thyme sprigs.

6. When the squash isready, take it out of the oven. Let it cool for 1-2 mins. Transfer to a board. Use a fork to scoop and mash the squash with the roast tomatoes and goat's cheese till well combined. Add the Parmesan to the squashes and work it into the squash with the fork. Taste and add more salt and pepper, if you think they need it.

7. Transfer to 2 serving plates. Drizzle over a little honey and the remaining thyme leaves. Serve with a peppery green salad on the side.