Spaghetti squash and beef cheek stew

Having an allotment is like being a part of a community and everyone are so helpful and nice. One of our allotment neighbours had grown spaghetti squash and he kindly gave us one as we didn’t grow this and were curious. I have seen it being cooked before and it looks great. It is different from other squashes as when it is cooked it falls apart like spaghetti. It has a lot of nutrients, it is full of flavour and it is very low in calories. Learning all of this I could not wait to cook it, and of course grow it next year.

Like all squashes it looks humble, given the right amount of warm weather and rain it just grows and gives you so much in return for your humble efforts.


I set the squash aside and prepared my beef cheek stew. To me beef cheeks is the perfect meat to stew. It needs a long and slow cooking but once all is preprepared it takes care of itself in the oven. If you cut the beef cheek in to smaller chunks one beef cheek can easily serve 4 people for dinner. The beef lends it flavour to the rich red wine sauce and the vegetables makes it lighter  and healthier as well as more economic. You can also serve the stew with mash or roast potatoes in addition to the spaghetti squash.

Vegetable loaded beef cheek stew

Preparation time 20 minutes 

Cooking time 3 hours 

Oven 180C or 350F

Serves 4


  • 1 beef cheek
  • 1 small head of savoy cabbage
  • 1 handful of tomatoes
  • 3 onions
  • 1  raw beetroot
  • spinach leaves
  • 2 celery stalks
  • 1 carrot
  • runnerbeans
  • 4 garlic cloves
  • 1 chilli
  • oil to cook
  • salt and pepper to taste
  • 3 bay leaves

I used the base of the sauce as per the recipe here. Chop up the garlic, onion, celery, carrot, tomatoes and the chilli. Trim and slice the runnerbeans. Trim the beef cheek and cut in to chunks. Mix flour and spices and pan fry the beef in oil and when it is browned all all the vegetables except the savoy cabbage and the spinach.


Put the lid on and place the pan in the oven for 2 hours. Meanwhile cut the core out of the savoy cabbage and slice it, rinse the spinach and set them aside for later.

Savoy cabbage 15Sept_SavoyCabbage

When the stew has been cooking for 2 hours prick the spaghetti squash and bake with the stew for an hour. Also add the savoy cabbage, give it a stir and put the lid back on and keep cooking for another hour.

When the hour has gone take the stew and the squash out of the oven. Add the spinach to the stew, put the lid back on and let stand until ready to serve. Cut the squash open and scoop out and remove the seeds. The seeds can be roasted and eaten later if wished.


When the seeds are gone take a fork and separate the flesh in to “spaghetti” strands.


The spinach will wilt after a few minutes, give the stew a stir and serve with the spaghetti squash.


The meat will fall apart with a spoon, the vegetables gives the stew different flavours and textures and the spaghetti squash was delicious with it. I only added a small drizzle of extra virgin olive oil and a pinch of sea salt to bring out the flavour of the squash and that was all that was needed.

2 Responses to “Spaghetti squash and beef cheek stew”
  1. Francesca says:

    drooling all over my desk, Petra! Looks amazing.

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