Baked Spaghetti Squash
1 View
3 months ago
1 View
3 months ago
1 View
3 months ago
@elisakocht
This recipe is automatically translated for you.
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!
Information
Ingredients
- 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
Instructions
Prepare the squash
Halve 1 spaghetti squash, remove the seeds.
Brush the inside of the squash with 2 tbsp olive oil and season with salt and pepper.
Bake the squash at 180 °C (top/bottom heat) for 40 minutes in the oven.
Prepare veggie Bolognese
Heat the remaining 4 tbsp olive oil in a pan.
Fry 250 g veggie mince in it.
Add 1 onion (diced) and fry it with it.
Add 1 tbsp tomato paste and roast it briefly.
Deglaze the mixture with 150 ml red wine and let it simmer a little.
After 5 minutes, add 150 g sieved tomatoes and season with 1 tsp dried oregano, salt and pepper.
Let the Bolognese simmer for approx. 10 minutes.
Hollow out and fill the squash
Take the baked squash out of the oven.
Carefully loosen the flesh with a fork so that it looks like spaghetti.
Mix the flesh with the veggie Bolognese.
Fill the mixture back into the squash.
Gratin
Top the filled squash with 1 mozzarella (sliced or grated).
Bake the squash at 180 °C for another 10 minutes in the oven until the mozzarella has melted and is lightly browned.