Spaghetti squash with summer vegetables

    1 hour 18 min

    Spaghetti squash is roasted, then shredded and pan fried with courgette, diced tomatoes, red pepper and green beans for a fabulous gluten-free, vegan meal.

    1 person made this

    Serves: 6 

    • 1 spaghetti squash
    • 2 tablespoons olive oil
    • 1 large courgette, chopped
    • 1 teaspoon salt
    • 1/2 teaspoon freshly ground black pepper to taste
    • 1 red pepper, sliced
    • 1 onion, sliced
    • 2 cloves garlic, chopped
    • 220g fresh green beans, trimmed
    • 1 (400g) tin chopped tomatoes
    • 2 teaspoons Italian herb seasoning, or to taste

    Prep:30min  ›  Cook:48min  ›  Ready in:1hr18min 

    1. Preheat oven to 190 C / Gas 5. Poke about 10 holes into spaghetti squash; place on a baking tin.
    2. Bake in the preheated oven until spaghetti squash is softened and partially cooked, about 25 minutes. Remove from oven; cool until easily handled. Reduce oven temperature to 180 C / Gas 4.
    3. Cut spaghetti squash in half and remove seeds. Pull the squash flesh out with a fork.
    4. Heat oil in a frying pan over medium-high heat. Add courgette, salt and pepper; cook and stir until softened, 3 to 5 minutes. Add pepper, onion and garlic; cook and stir until flavours combine, about 3 minutes. Stir in green beans; cook until bright green, about 2 minutes.
    5. Stir chopped tomatoes and herb seasoning into the pan; simmer until tomatoes are warm, about 5 minutes. Add spaghetti squash and mix until combined. Cover with foil.
    6. Bake in the preheated oven until spaghetti squash is tender, about 10 minutes.

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