Spaghetti Squash with Fennel, Parsley & Sunflower Seed Pesto and Cheshire Cheese | Groobarb's Wild F
From the Field Kitchen
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Ingredients
- Spaghetti squash
- 50g fennel tops
- 50g parsley
- 50g toasted sesame seeds
- 4 garlic cloves
- 100ml extra virgin olive oil
- 100g Cheshire cheese
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