Fresh bell peppers stuffed with spaghetti squash

Instructions

• Bake spaghetti squash whole for 35-50 minutes until it can easily be pierce with a knife. Cut in half to cool.
• Remove seeds and fork out spaghetti squash noodles.
• Halve the peppers, remove seeds and brush with a mixture of olive oil, smoked paprika, garlic powder, salt and pepper.
• Bake for 20 minutes together with the whole tomatoes.
• Chop and fry the spring onions and garlic. Add smoked paprika.
• Chop the tomatoes and fry with the onion. Stir in the corn, peas and olives.
• Finally add the spaghetti squash and basil. Season with salt and pepper.
• Fill the pepper and sprinkle some cheese and bake until cheese is melted and golden