Spaghetti squash veggie boat

This is another great veggie meal with an added bonus of being low in fat and super healthy. If you are embarking on healthy eating for your new year resolution - this is a great nutritious recipe!

Serves 2

  • 1 small spaghetti squash 
  • 1/2 a large courgette (sliced and halved)
  • 1/2 red pepper (chopped)
  • 2 cloves of garlic (crushed)
  • 1 small onion (chopped)
  • 1/2 small yellow squash (chopped)
  • 1 shredded carrot 
  • handful of spinach 
  • 1 tsp olive oil 
  • 1 tsp mixed herbs/chopped fresh basil
  • 75ml of vegetable stock
  • 2 tbsp of light cream cheese
  • 2 tbsp of light creme fraiche  
Prep 
  1. Cut the spaghetti squash in half, de-seed and pop the halves on a parchment paper lined baking tray (cut side down).
  2. Place in the oven on a 190C heat and cook for 30 minutes (or until fully cooked).
  3. Make the vegetable stock and allow to cool.
  4. Heat the oil in a frying pan on a medium heat, add the onions, garlic, and yellow squash, courgette, pepper and herbs and cook for 5-10 minutes until soft. 
  5. Add in the carrot and spinach and cook for another 5-10 minutes on a slightly lower heat.
  6. Mix the stock, creme fraiche and cream cheese together and season 
  7. Take the pan off the heat and slowly add in the stock mixture being careful not to curdle the mixture. 
  8. Take the squash out the oven, and shred using a fork. 
  9. Make a well in the squash and pour the mixture in. 
  10. Grate some cheese on top to garnish (I used chedder, but you could use parmesan). 




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