Spaghetti Squash with Ground Beef and Feta

Ingredients

• 1 Spaghetti squash
• 2 tbsp olive oil
• 1 onion
• 1 Garlic clove
• 1 red chili pepper
• 0.5 red bell pepper
• 0.5 small zucchini
• 1 tbsp Tomato Paste
• 200 g Ground beef
• 100 g Crushed tomatoes
• 50 g Kidney beans
• 50 g Corn
• Salt
• Pepper
• 1 tsp Oregano
• 1 tsp Smoked paprika
• 100 g Feta
• Basil (for decoration)

Instructions

1. 1.

   Halve the squash lengthwise, remove the seeds and rub the cut sides with ½ tbsp of olive oil each. Place the squash halves cut-side down on a baking sheet lined with parchment paper and bake in a preheated oven at 180 °C (160 °C fan; Gas: mark 2–3) for about 40 minutes.

2. 2.

   Meanwhile, peel and chop the onion and garlic. Also cut the chili pepper, bell pepper and zucchini into small cubes. Heat 1 tbsp of oil in a pan and sauté the onion, garlic, chili pepper and tomato paste over high heat. Add the ground beef and brown well. Then add the vegetables and brown briefly as well.

3. 3.

   Remove the pan from the heat and pour in the crushed tomatoes. Drain the kidney beans, rinse them in a sieve and mix them with the corn. Season the filling with salt, pepper, oregano and smoked paprika.

4. 4.

   Remove the squash from the oven and let it cool slightly. Turn the cut sides up and use a fork to release the flesh in spaghetti-like strands. Mix the flesh into the ground beef and vegetable mixture. Taste the mixture again, divide it among the squash halves and crumble feta over it. Bake in the oven for another 10 minutes. Serve the finished spaghetti squash with ground beef and feta garnished with basil.