Spaghetti squash can be used to make all kinds of wonderful dishes. Stuffed with tomatoes, topped with mozzarella cheese and browned in the oven, this dish even gives lasagne a run for its money. Recipe by Regula Schneider, farmer at the Schore organic farm
Ingredients for 4 servings
- Approx. 1 kg spaghetti squash, seeds removed
- 1 large onion
- 4 large beef tomatoes
- 1 bell pepper
- 1 mild chilli
- 2 tbsp balsamic vinegar
- Salt and pepper, sliced mozzarella cheese
For the stuffing:
Chop the onion and fry for a few minutes in olive oil. Dice the beef tomatoes and add to the onion. Dice the pepper, mince the chilli and add both to the sauce. Briefly bring to a boil and season with balsamic vinegar, salt and pepper.
Pre-heat the oven to 220°C on convection.
Halve or quarter the squash and remove the seeds. – Spaghetti squash doesn't need to be peeled. Simply scrape out the short spaghetti-like strands after baking!
Fill the empty squash quarters or halves with the stuffing and place them in a gratin dish or on a baking sheet. Bake at 220°C for 30 minutes (for quarters) or 45 minutes (for halves). Ten minutes before the end of the baking time, layer the mozzarella slices over the stuffing and brown in the oven.
This dish makes an excellent main course. You can serve it with potatoes as a starchy side dish, if desired.