Tuscan Spaghetti Squash
North American spaghetti squash, hulled, baked, filled and served. A vegetarian meal done different and enjoyed by everyone.
Ingredients
Filling
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Cauliflower, finely chopped 1.2 kg
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Oil, vegetable 10 ml
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Capsicum, diced 200 g
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Spanish Onion, diced 150 g
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Carrot, diced 200 g
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Salt, to season
Spaghetti Squash
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Whole spaghetti squash 5 x
Preparation
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Filling
- Heat oil in a large frying pan over medium heat.
- Add cauliflower and vegetables and sauté for around 2 minutes. Add in KNORR Italiana Tuscan Vegetable Sauce.
- Cook, stirring occasionally, for 20 minutes or until cauliflower is tender.
- Season well with salt and pepper.
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Spaghetti Squash
- Cut in half and scoop out seeds and a little flesh.
- Place on a baking tray. May need to trim bases to ensure they sit on the tray.
- Spray with oil, season and bake until just soft. Remove from oven and fill with vegetable mix.