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Suits all phases – Serves 6
1 whole spaghetti squash
2 Tbsp olive oil
2 cloves garlic, minced
1 red capsicum, diced
1 zucchini, diced
1 carrot, grated
1 tomato, diced
450 g tomato passata sauce
115 g shredded mozzarella
1/4 cup shredded parmesan
Preheat oven to 180° degrees. Prick spaghetti squash all over with a fork and cook in the microwave for 8 to 12 minutes until soft, or place the squash on a baking pan and bake at 190 degrees for 45 to 60 minutes.
Meanwhile, add the oil, garlic, capsicum, zucchini, and carrots to a pan, cooking over medium heat.
Cut the squash in half, scoop out the seeds, and scrape the flesh from the peel with a fork. It should flake off easily in strings, resembling spaghetti. Place the ‘spaghetti’ in a casserole dish, add the cooked vegies, diced tomato, sauce, and most of the cheese and mix well. Sprinkle leftover cheese on top and bake for 30 minutes or until the cheese is bubbly.
Allow to cool for five minutes before serving with a green salad.
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