If you follow me on Twitter, you would know that I am a huge fan of spaghetti squash. It’s subtle flavour lends itself perfectly to so many dishes while its spaghetti-like texture magic! For years it has been near impossible to track down, except for rare occasions at the farmer’s market however this week I stumbled across a bunch in Coles (of all places!) Naturally I scooped one up and took it home and despite the warmer weather in Newcastle, thought I would bake my new squashy friend and fill it with delicious tomato and bean combo. Eat this as a low calorie meal or as an impressive side dish at your next dinner party.
- 1 medium spaghetti squash
- Olive oil
- Salt & pepper
- 1 small red onion, finely chopped
- 1 clove garlic
- 1 can cannellini beans
- 1 can diced tomatoes
- 1 tablespoon brown sugar
- 2 tablespoons veganWorcestershire sauce
- Vegan parmesan (optional)
- Preheat the oven to 200°C and line a baking tray with baking paper.
- Cut the spaghetti squash lengthways and scoop out the seeds and place face down (skin up) on the baking tray.
- Bake for 40 minutes until the skin has softened.
- While the spaghetti squash is baking, prepare your filling by heating some oil in a small saucepan and sauté the onion and garlic.
- Add the beans, tomato, brown sugar and Worcestershire sauce and bring to the boil.
- Once boiling, reduce to a simmer. Allow to cook for a further 15-2o minutes.
- Remove the spaghetti squash from the oven, drizzle with oliver oil, cover in salt and pepper and fill with the tomato mixture.
- Sprinkle with vegan parmesan and serve.