Chorizo, feta, beetroot and spaghetti squash salad

Supper was much more successful than lunch. Certainly more flavourful, anyway!

Recipe for Warm chorizo, feta, spaghetti squash and beet salad (serves 2)

1 small spaghetti squash
3 beetroot
60g chorizo
50g feta

Total calories per serving: 300

Method: Pierce spaghetti squash with a knife in several places. Wash and trim the beets and roast them and the squash at 350°F/180°C for 45-50 minutes. Let them cool down for a while, then cut the squash in half, scoop out the seeds (keep them if you want to roast these as a snack) and remove the stringy flesh. Rub or peel off the outer layer of skin from the beets, then cut them up into bite-sized pieces if they’re large.

Cut the chorizo into small pieces, removing the outer casing if it has one, and dry-fry it for 5 minutes until browned. Cut the feta into small squares. Spread the warm squash onto a plate and arrange the other items over it.

If you’re vegetarian, you could replace the chorizo with chopped mushrooms.