Baked Spaghetti Squash
Baked Spaghetti Squash | Recipe
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Baked Spaghetti Squash | Recipe

Nils – Head Chef Nils – Head Chef
Rating:
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Just Spices
Cooking Time:
50 min
Difficulty | Just Spices Difficulty | Just Spices Difficulty | Just Spices
Difficulty:
Easy
Persons

Ingredients

  • For the squash:

  • 1
    spaghetti squash
  • 1 tbsp
    oil
  • 2 cloves
    garlic
  • 200 g
    spinach
  • 2 tbsp
    butter
  • 100 g
    Cheddar cheese
  • salt, pepper

  • For the chutney:

  • 2 tbsp
    Pasta Allrounder
     Peps up pasta dishes in just a few pinches! £0.00 £110.89/kg incl. 0% tax, excl. shipping
    Discover more products
    Pasta Allrounder
  • 8
    prunes
  • 3
    red onions
  • 1 tbsp
    butter
  • 1 tbsp
    brown sugar
  • 2 tbsp
    balsamic vinegar
  • 150 ml
    water
  • salt, pepper
1
Preheat the oven to fan 190°C. 
2
Cut the spaghetti squash in half lengthwise and remove the seeds. Brush the cut side with a little oil and place cut-side down on a baking tray lined with baking paper. Bake the squash for 45 minutes until cooked.
3
Meanwhile, dice the prunes. Peel and finely dice the onions. Heat the butter in a saucepan over medium heat, then add the onions and prunes and sauté for 8 minutes, stirring until the onions are translucent. Then add the brown sugar and let it caramelise for 1 minute. Deglaze with the balsamic vinegar and fill up with water. Allow to simmer for about 10 minutes. Season with salt, pepper and Pasta Allrounder.
4
Peel and finely chop two cloves of garlic. Wash the spinach, drain and chop coarsely. Fry the garlic in 1 tbsp butter over a medium heat for about 2 minutes. Then add the spinach and sauté, stirring, until the spinach has wilted. Season the spinach with salt and pepper and drain it through a sieve so that some of the liquid can drain off. Grate the Cheddar cheese.
5
Remove the spaghetti squash from the oven and scrape out the flesh with a fork, making lots of spaghetti strands, and place in a large bowl. Mix 1 tbsp butter, the spinach, two-thirds of the cheese and some salt and pepper with the spaghetti, then spoon back into the squash shells. Sprinkle with the remaining cheese. Turn the grill on and grill the pumpkin for 10 minutes until golden and bubbling.
6
Heat the chutney again briefly and serve with the squash.

Nutritional information: (Per person)

Calories
590 kcal

Carbohydrates
60 g

Protein
23 g

Fat
35 g

Method
1
Preheat the oven to fan 190°C. 
2
Cut the spaghetti squash in half lengthwise and remove the seeds. Brush the cut side with a little oil and place cut-side down on a baking tray lined with baking paper. Bake the squash for 45 minutes until cooked.
3
Meanwhile, dice the prunes. Peel and finely dice the onions. Heat the butter in a saucepan over medium heat, then add the onions and prunes and sauté for 8 minutes, stirring until the onions are translucent. Then add the brown sugar and let it caramelise for 1 minute. Deglaze with the balsamic vinegar and fill up with water. Allow to simmer for about 10 minutes. Season with salt, pepper and Pasta Allrounder.
4
Peel and finely chop two cloves of garlic. Wash the spinach, drain and chop coarsely. Fry the garlic in 1 tbsp butter over a medium heat for about 2 minutes. Then add the spinach and sauté, stirring, until the spinach has wilted. Season the spinach with salt and pepper and drain it through a sieve so that some of the liquid can drain off. Grate the Cheddar cheese.
5
Remove the spaghetti squash from the oven and scrape out the flesh with a fork, making lots of spaghetti strands, and place in a large bowl. Mix 1 tbsp butter, the spinach, two-thirds of the cheese and some salt and pepper with the spaghetti, then spoon back into the squash shells. Sprinkle with the remaining cheese. Turn the grill on and grill the pumpkin for 10 minutes until golden and bubbling.
6
Heat the chutney again briefly and serve with the squash.

Nutritional information: (Per person)

Calories
590 kcal

Carbohydrates
60 g

Protein
23 g

Fat
35 g

Baked spaghetti squash

In autumn, pumpkin is a regular feature on our plates in all its guises. Have you ever made spaghetti squash before? This type of Japanese pumpkin is named for its appearance after cooking, as it transforms into strands resembling spaghetti! Spaghetti squash is a great low-carb alternative to pasta, and you won’t miss the pasta in this recipe, either. The squash is topped with delicious spinach and cheese and served with a tangy home-made chutney, and the whole dish is boosted in flavour thanks to our Pasta Allrounder. 

 

 

Low-carb recipes

If you want more high-protein, low-carb recipes, then check out our autumnal courgette lasagne. Or try the tomato and mozzarella salad as a snack between meals.

Ingredients

Persons

  • For the squash:

  • 1
    spaghetti squash
  • 1 tbsp
    oil
  • 2 cloves
    garlic
  • 200 g
    spinach
  • 2 tbsp
    butter
  • 100 g
    Cheddar cheese
  • salt, pepper

  • For the chutney:

  • 2 tbsp
    Pasta Allrounder
     Peps up pasta dishes in just a few pinches! £0.00 £110.89/kg incl. 0% tax, excl. shipping
    Discover more products
    Pasta Allrounder
  • 8
    prunes
  • 3
    red onions
  • 1 tbsp
    butter
  • 1 tbsp
    brown sugar
  • 2 tbsp
    balsamic vinegar
  • 150 ml
    water
  • salt, pepper

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