The little ones will gobble up this fun spin on spaghetti. Squash is so sweet and scrummy. I usually skip the salt and pepper so the littles can add their own if they fancy. Serve this healthy tea with some salad and a chunk of bread for dunking.

Ingredients

• 1 baked spaghetti squash
• 2 large chopped shallots
• 450g minced beef
• 3 crushed garlic cloves
• 1 tablespoon oil
• Salt and pepper
• 200g grated cheese
• 85g spinach, chopped

Instructions:

1. Heat the oven to 200C.
2. Cut the top and bottom off the squash and slice it in half lengthwise. Brush with oil and sprinkle with salt and pepper. Place cut side down on a lined baking sheet. Bake 40 minutes until tender when pierced.
3. Meanwhile, heat the oil in a pan. Sauté the shallots for 3-4 minutes until soft.
4. Add the mince and cook until browned.
5. Stir in the garlic and season with salt and pepper. Remove from heat and set aside.
6. When cool enough to handle, scrape the squash strands into a bowl with a fork.
7. Mix the squash, 3/4 of the cheese, mince mixture and spinach together.
8. Spoon the mixture into the squash shells on a lined baking tray or an ovenproof dish.
9. Bake 10 minutes at 180C until the cheese has melted.
10. Serve the cheesy mince and squash in bowls with some salad and bread for dunking. Enjoy!