Tuscan Spaghetti Squash
North American spaghetti squash, hulled, baked, filled and served. A vegetarian meal done different and enjoyed by everyone.
Cafe/Takeaway
Casual Dining
Australian
Ingredients per serve
Tuscan Spaghetti Squash
−
+
€0.0
Filling
Cauliflower, finely chopped
/kg
1.2 kg
0%
Oil, vegetable
/ml
10.0 ml
0%
KNORR Italiana Tuscan Vegetable Sauce GF 1.95 kg
/g
300.0 g
0%
Capsicum, diced
/g
200.0 g
0%
Spanish Onion, diced
/g
150.0 g
0%
Carrot, diced
/g
200.0 g
0%
Salt, To Season
/
0.0
0%
Spaghetti Squash
Whole spaghetti squash
/x
5.0 x
0%
/
Filling
-
Cauliflower, finely chopped 1.2 kg
-
Oil, vegetable 10.0 ml
-
Capsicum, diced 200.0 g
-
Spanish Onion, diced 150.0 g
-
Carrot, diced 200.0 g
-
Salt, To Season
Spaghetti Squash
-
Whole spaghetti squash 5.0 x
Preparation
-
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.
-
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.
