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The Ingredients<\/strong><\/p>\n <\/p>\n Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions for al dente.<\/p>\n While the pasta cooks, trim the top and bottom off of each squash. Peel the squash in ribbons into a colander, using a vegetable peeler, turning the squash as you peel. Stop peeling the squash when you only have the center core of seeds left. Discard the core and seeds.<\/p>\n Reserve 60ml cup of the pasta water, and then drain the pasta over the squash ribbons. Put in a medium bowl and toss to evenly distribute the pasta with the squash ribbons.<\/p>\n Toss the prawns with 1\/2 teaspoon salt and some pepper. Heat 1 tablespoon oil in a large pan over medium-high heat. Add the shrimp, spread into a single layer and cook without stirring, until just turning pink around the edges, about 2 minutes. Stir the shrimp, add the tomatoes, garlic, and pepper flakes and continue to cook until the tomatoes have softened and the garlic has toasted, about 1 minute. Add the pasta and squash ribbons, broth, and the remaining 1 tablespoon olive oil. Cook, tossing until warmed through and most of the liquid has been absorbed. Add the pasta water a bit at a time, if needed, if the noodles seem dry.<\/p>\n Season with additional salt and pepper. Divide among 4 bowls and top with the chives.<\/p>\n<\/div>\n225g wholewheat spaghetti<\/div>\n1 yellow squash<\/div>\n1 courgette<\/div>\n450g peeled and deveined medium prawns, tails removed<\/div>\nFreshly ground black pepper<\/div>\nSalt<\/div>\n2 tablespoons olive oil<\/div>\nHandful cherry tomatoes halved<\/div>\n4 cloves garlic, finely chopped<\/div>\nPinch crushed red chili flakes, optional<\/div>\n120ml low-sodium vegetable or chicken stock<\/div>\n<\/div>\nHow to Prepare<\/strong><\/div>\n\n\n