400g spaghetti squash 1. Preheat oven 190°C. Pierce spaghetti squash several times with a sharp knife. Bake for 35-40 minutes. Test for doneness by inserting a sharp knife. If it easily pierces into the crust, the squash is ready. 2. Cut length wise and let it cool. Scoop out seeds. Use a fork to separate the noodles from the skin. 3. Peel the mango. Cut out two slices from each cheek. Sprinkle some sugar and grill for 5 minutes. 4. Chop and gently fry the onion in olive oil without let it brown. Add brown sugar sugar to caramelize. 5. Wisk the milk, corn flour, chickpea flour, olive oil, nutritional yeast, black salt, turmeric, nutmeg and pepper. 6. Mix spaghetti squash noodles with onion and half the mangoes. Add the milk mixture and mix well. 7. Transfer to oven proof serving moulds. Top with sliced mangos and macadamia nuts pieces. 8. Bake for 20mins. Serve with some herbs such as sage/mint.
Ingredients
olive oil
1 mango
1 onion
1tbsp brown sugar
250 Soy milk
1tbsp chickpea flour
1 tbsp corn flour
1tbsp olive oil
1tbsp nutrional yeast
1/4 tsp black salt
1/4 tsp tumeric
1/4tsp nutmeg
1/4tsp pepper
some macademia nuts
sage/mintInstructions
