Autumn Delight Stuffed Spaghetti Squash and Baked Sweet Potato Fries

Autumn Delight Stuffed Spaghetti Squash and Baked Sweet Potato Fries

Vegetarian and gluten-free recipe. This nutrient-dense meal is tangy yet subtly sweet, infused with delicious autumn and winter flavours. Worth a try!

What is spaghetti squash? Spaghetti squash is from the family of pumpkin. It is generally cooked before use. Known for the unusual stringy flesh and can used as healthy, alternative to pasta. The variety that I used is grown locally and it has somehow a nutty flavour and can be easily combined with other ingredients.

Making the Autumn Delights | Serves 2Autumn Delight Stuffed Spaghetti Squash and Baked Sweet Potato Fries 05

Ingredients for the Autumn Delights

1 local spaghetti squash ( 800 g – 1 kg)
1 tablespoons olive oil
½ onion, diced
1/2 orange bell pepper
3 garlic cloves, chopped
Bunch chopped and stem removed kale (approx 100 g)
50 g cashew nuts
30 g died cranberries
¼ tsp fresh thyme
Salt & pepper
1 diced tomato
2 teaspoons balsamic
2 teaspoons maple syrup
50gr diced halloumi or feta cheese (non animal rennet)
Pinch local mandarin’s zest

Autumn Delight Stuffed Spaghetti Squash and Baked Sweet Potato Fries 05

Cooking Method for the Autumn Delights

Preheat oven to 220 C

Cut a sliver off each bottom of the spaghetti squash (so they can stand upright when stuffed) and then cut in half horizontally and scoop out the seeds. Brush the inner part with olive oil and season with salt and pepper. Roast them cut side down on a baking dish lined with baking paper until you can pierce a fork (around 35-40 minutes). Flip them over to cool.

In the meantime, heat oil in a large pan over medium high heat and fry the onions until translucent. Add the bell peppers sauté for 3 minutes. Add the garlic and cook another 2-3 minutes on medium heat until fragrant and golden. Add the kale, cashews and cranberries, and keep stirring until nicely wilted. Stir in the thyme, salt and pepper. Finally add the tomatoes, the balsamic, maple and cheese. Turn heat off.

Fluff the strands of the spaghetti squash with a fork. Toss the strands in the kale mixture with the fork. Incorporate the filling.

Divide the filling between the two shells. Sprinkle a dash of mandarin’s zest Roast for 10 minutes and then enjoy!

Ingredients for the Baked sweet potato fries

Red skinned sweet potato
Olive oil
Paprika
Garlic powder
Salt & pepper

Cooking Method for the Baked sweet potato fries

Wash the sweet potato and cut into chips. I prefer to wash again and dry over kitchen towel. Mix all ingredients in a bowl and bake on a baking tray covered with baking paper for 35 minutes until soft.

Autumn Delight Stuffed Spaghetti Squash and Baked Sweet Potato Fries 05

Author: Marthese Quattromani

Mathese Quattromani enjoys growing, cooking as well as eating vegetables. Whenever possible uses local fresh vegetables. Finding time to eat healthy is a priority.

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