Chef Andrew Barber’s California ‘Pasta’

Fall is the perfect season to enjoy squash and we checked in with Chef Andrew Barber of The Mill Café in Thornbury to see how he uses spaghetti squash in one of their most popular dishes. Following Andrew’s step by step instructions, you can create this vegan, gluten free and Keto friendly meal.

The quantities given will serve 4 people.

Ingredients required:

  • Salt and Pepper for seasoning to taste
  • Pinch of chili flakes
  • 1 small red onion julienne (cut into thin slices)
  • 1 red pepper diced (cut into small cubes)
  • 1 leek sliced (use the light green and white parts), you can discard darker green parts or even better save and use in a soup or stock.
  • 1 spaghetti squash. Split, de-seed, rub with olive oil and sprinkle with salt and pepper. Roast in oven at 350° for 45 minutes – 1 hour. Scoop out flesh and reserve.
  • 2 cloves garlic minced
  • 1 sprig of thyme
  • 1/8th cup olive oil
  • 1 cup broccoli flourettes
  • 1 cup baby spinach
  • ¾ cup tomato sauce
  • ¼ cup Calamata olives pitted
  • ¼ cup of white wine
  • micro greens and goat cheese for garnish (optional).


  • Wash and split spaghetti squash in half lengthwise. Scoop out seeds, brush with olive oil, sprinkle with salt and pepper and roast in oven at 350° for 45min-1 hour. Scoop our flesh and reserve.
  • Heat remaining olive oil in a skillet, sprinkle with pinch of chili flaskes. Add in: red onion, leek, red pepper, garlic, thyme. Sautee until soft.
  • Deglace pan with ¼ cup of white wine.
  • Add in rest of ingredients and season with salt & pepper to taste.
  • Re-heat squash and plate with California 'pasta' sauce.
  • Top with micro-greens and some goat cheese (optional).

Enjoy this nutritious and delicious meal with friends or family.  Visit The Mill's website to find out about more delicious menu items and to make reservations.