Spaghetti Squash Bake
Slimming Eats Recipe
Green – 1 HEa per serving
Original – 1 HEa per serving
Extra Easy – 1 HEa per serving
- 1 small spaghetti squash (or if you can’t get one of these, you can use some mashed butternut squash
- mixed herbs
- salt and black pepper
- 60g of cheddar, grated (2xHEa’s)
- 90g of mozzarella, grated (2xHEa’s)
- 1 tomato on the vine, thinly sliced
- 1 egg (beaten)
- Frylight or Pam spray
- 1 onion, finely chopped
- 300ml of passata
- 100ml of vegetable stock
- 1 clove of garlic crushed
- 1 tablespoon of balsamic vinegar
- fresh parsley, chopped
- fresh basil, chopped
Preheat oven to 200c of 400f (gas mark 6)
Spray a baking sheet with some Frylight or Pam spray
Season the spaghetti squash halves with some salt and black pepper and a sprinkling of mixed herbs
Spray the flesh sides of the squash with some more Frylight or Pam spray and place on the baking tray flesh side down, bake in the oven till squash is soft to the touch on skin (approx 30 mins)
Using a fork, pull all the squash strands and drain any excess liquid, Set aside to cool.
Mix in the beaten egg and then press spaghetti squash down into a round oven proof dish.
Spray a frying pan over a medium heat with some Frylight or Pam spray, add the onion and garlic and cook till softened.
Add the passata, stock, balsamic vinegar, a little chopped fresh basil and parsely and reduce heat and simmer until thickened.
Spread this mixture over the top of the spaghetti squash.
Sprinkle with the grated cheese and top with the sliced tomato.
Place in the oven and bake until cheese on top is melted and golden, approx 30 mins.
This is great served alongside meat/fish dishes or just on it’s own with a side salad.
The recipe above has been calculated for Slimming World, however for those of you following the Weight Watchers plan or another calorie controlled type diet. Below is the approx nutritional information: