Spaghetti Squash with Tomato and Aubergine Sauce

Instructions

For the boiling method to prepare the squash:

• Boil a whole spaghetti squash for 20 minutes if it is larger than 1kg add 5-10 minutes.
• Cool slightly and cut in half to cool completely. Remove seeds and fork out spaghetti squash threads.

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• Wash and chop the vegetables.
• Fry onion in olive oil until translucent.
• Add garlic and aubergines and fry until aubergines are soft. Season with curry, salt and pepper.
• Stir in the tomato puree (passata), a cup water, the chard and the sun dried tomatoes.
• Cook until chard is wilted. Add the beans and the cooked spaghetti squash threads, the balsamic vinegar and the basil.
• Stir gently and cook for further 5 minutes. Serve with vegan parmesan cheese, parsley and basil.