Baked Spaghetti Squash

Name: Baked Spaghetti Squash
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 2 servings
Ingredients: 1 Spaghetti Squash; 4 tablespoon Olive Oil; 250 gram Veggie Mince; 1 Onion; 1 tablespoon Tomato Paste; 150 milliliter Red Wine; 150 gram Passata; 1 teaspoon Dried Oregano; Salt; Black Pepper; 1 Mozzarella

Baked Spaghetti Squash

Elisakocht

99 Recipes

None

Medium

1 hrs 10 min

Spiciness

None

Difficulty

Medium

Time

1 hrs 10 min

Preparation

10 min

Cooking

1 hrs 0 min

Allergens

Lactose-Free

Gluten-Free

Servings

Spaghetti Squash
1
Olive Oil
4 tablespoons
Veggie Mince
250 grams
Onion
1
Tomato Paste
1 tablespoon
Red Wine
150 milliliters
Passata
150 grams
Dried Oregano
1 teaspoon
Salt
Black Pepper
Mozzarella
1

Elisakocht

99 Recipes

None

Medium

1 hrs 10 min

Spiciness

None

Difficulty

Medium

Time

1 hrs 10 min

Preparation

10 min

Cooking

1 hrs 0 min

Elisakocht

99 Recipes

8 Views

4 months ago

Translated

You never stop learning, so this time I dared to try a baked spaghetti squash! Did you know that there are more than 800 types of squash? I was completely surprised when I discovered this one at the market the other day. I'm a total squash fan anyway – the nutty taste and versatility have long won me over. Unlike Hokkaido squash, however, you can't eat the skin of spaghetti squash. But that's no problem: just cook the squash in the oven, and the skin can even be used as a practical bowl afterwards!

None

Medium

1 hrs 10 min

Spiciness

None

Difficulty

Medium

Time

1 hrs 10 min

Preparation

10 min

Cooking

1 hrs 0 min

Allergens

Lactose-Free

Gluten-Free

Servings

Spaghetti Squash
1
Olive Oil
4 tablespoons
Veggie Mince
250 grams
Onion
1
Tomato Paste
1 tablespoon
Red Wine
150 milliliters
Passata
150 grams
Dried Oregano
1 teaspoon
Salt
Black Pepper
Mozzarella
1

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Prepare the squash

1
Halve 1 spaghetti squash, remove the seeds.
2
Brush the inside of the squash with 2 tbsp olive oil and season with salt and pepper.
3
Bake the squash at 180 °C (top/bottom heat) for 40 minutes in the oven.

Prepare veggie Bolognese

1
Heat the remaining 4 tbsp olive oil in a pan.
2
Fry 250 g veggie mince in it.
3
Add 1 onion (diced) and fry it with it.
4
Add 1 tbsp tomato paste and roast it briefly.
5
Deglaze the mixture with 150 ml red wine and let it simmer a little.
6
After 5 minutes, add 150 g sieved tomatoes and season with 1 tsp dried oregano, salt and pepper.
7
Let the Bolognese simmer for approx. 10 minutes.

Hollow out and fill the squash

1
Take the baked squash out of the oven.
2
Carefully loosen the flesh with a fork so that it looks like spaghetti.
3
Mix the flesh with the veggie Bolognese.
4
Fill the mixture back into the squash.

Gratin

1
Top the filled squash with 1 mozzarella (sliced or grated).
2
Bake the squash at 180 °C for another 10 minutes in the oven until the mozzarella has melted and is lightly browned.

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