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🍽️ Stuffed Spaghetti Squash with Cheese Crust

442 kcal · 30 min · 4 servings

Ingredients

• Spaghetti squash 1 pc
• Cherry tomatoes 100 g
• Pepper, red 1 pc
• Corn from the can 100 g
• Basil, fresh 10 g
• Tomato paste 2 tbsp
• Heavy cream 200 ml
• Gouda, grated 200 g
• Salt pinch
• Pepper, black ground pinch

Instructions

1. 1. Preheat the oven to 180 degrees Celsius with top and bottom heat.
2. 2. Wash the spaghetti squash thoroughly.
3. 3. Carefully cut the squash in half lengthwise.
4. 4. Scrape out the seeds and the central pulp with a spoon.
5. 5. Place the squash halves on a baking sheet lined with baking paper.
6. 6. Bake the squash halves in the oven for about 45 minutes.
7. 7. Wash the tomatoes under running water.
8. 8. Finely chop the tomatoes.
9. 9. Cut the bell pepper in half.
10. 10. Remove the core from the bell pepper.
11. 11. Cut the bell pepper into small cubes.
12. 12. Drain the corn in a sieve.
13. 13. Wash the basil and shake it dry.
14. 14. Pluck the basil leaves from the stems.
15. 15. Put the tomato paste into a bowl.
16. 16. Mix the tomato paste with the cream.
17. 17. Grate 100 grams of Gouda cheese and add it to the sauce.
18. 18. Season the sauce with salt and pepper.
19. 19. Take the spaghetti squash out of the oven.
20. 20. Let the squash cool down for a short moment.
21. 21. Fluff up the squash flesh with a fork.
22. 22. Place the fluffed squash flesh into a large bowl.
23. 23. Add the chopped tomatoes to the squash.
24. 24. Add the bell pepper cubes.
25. 25. Add the drained corn.
26. 26. Mix everything well with the prepared sauce.
27. 27. Fill the empty squash halves with the squash mixture.
28. 28. Spread the remaining Gouda cheese over the filled squash.
29. 29. Sprinkle the basil leaves over the top.
30. 30. Bake the stuffed squash for about 10 minutes in the oven.
31. 31. Take the baked spaghetti squash out of the oven.
32. 32. Serve the dish hot.

Nutrition per serving

• kcal: 442
• Protein: 19 g · Fett/Fat: 28 g · Carbs: 28 g