Roast Spaghetti Squash Stuffed with Tomato, Feta and Pine Nuts

Roast Spaghetti Squash Stuffed with Tomato, Feta and Pine Nuts

Ready in 40 minutes • Serves 2-3
This dish most recently appeared in My Veggie (4 Nights For 2) on Sunday, May 7, 2017.
Order Now
Order Now

Fresh and delicious.

Ingredients

ROAST SPAGHETTI SQUASH

  • 1 spaghetti squash, cut into quarters lengthways and seeds removed

TOMATO, FETA AND PINE NUT STUFFING

  • 100g feta cheese, crumbled
  • ½ cup panko breadcrumbs
  • 25g pine nuts
  • 1 tablespoon melted butter or oil
  • ½ red onion, finely diced
  • 1 clove garlic, minced
  • 1 tablespoon squash spices
  • ¼ cup white wine or vegetable stock
  • 1 can chopped tomatoes
  • 1 courgette, grated
  • ½ carrot, grated
  • ½ teaspoon sugar
  • ½ teaspoon salt
  • 1 teaspoon balsamic vinegar

SPINACH SALAD

  • 1 teaspoon Dijon mustard
  • 1 teaspoon vinegar (e.g. red wine, white wine, balsamic)
  • 2 teaspoons olive oil
  • 1 apple
  • ½ carrot, grated
  • ½ bag baby spinach leaves

Steps

  1. oven to 220°C. Line an oven tray with baking paper.
  2. Place the 4 quarters of squash on prepared tray and rub with a little olive oil. Season with salt and pepper and roast for about 25 minutes, until tender. While squash is roasting, mix together feta, breadcrumbs, pine nuts and butter/oil in a small bowl.
  3. Heat a drizzle of oil in a large frypan on high heat and cook onion for 1-2 minutes, until softened. Add garlic and squash spices and cook a further 1 minute, until fragrant.
  4. Add wine/stock, tomatoes, courgette, carrot, sugar and salt, bring to a simmer, reduce heat to medium and cook for 8-10 minutes, until very thick and reduced. Stir through balsamic vinegar and season to taste with salt and pepper.
  5. When squash is tender, remove from oven and fill the hollow of the squash with the tomato mixture. Cover sauce with feta crumb mix and return to oven to cook for about 5 minutes, until warmed through and breadcrumbs are golden brown.
  6. Whisk together mustard, vinegar and oil in a large bowl. Cut apple into quarters, remove core and discard. Thinly slice apple and add to bowl with dressing, along with all remaining spinach salad ingredients. Toss to combine and season to taste with salt and pepper.
  7. place 1-2 pieces of roasted spaghetti squash on each plate and serve with a handful of spinach salad on the side.

Nutritional Information

Energy 1890 kj
452 kcal
Protein 16.5g
Carbohydrate 47.2g
Fat 20.2g