Stuffed Spaghetti Squash with Spinach and Mozzarella

Ingredients

• 1 Spaghetti squash
• 2 tbsp olive oil
• 125 g Baby spinach
• Salt
• Pepper
• 1 red chili
• 125 g Mozzarella (45% fat in milk)
• 2 tbsp Pine nuts (à 15 g)

Instructions

1. 1.

   Halve the squash lengthwise, remove the seeds and rub the cut sides with 1/2 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 approx. 40 minutes.

2. 2.

   Meanwhile, select, wash, and spin dry the spinach. Heat 1 tbsp of oil in a pan. Sauté the spinach darin over medium heat for 3 minutes, then season with salt and pepper. Clean, wash, remove the seeds from the chili, and cut it into thin slices. Drain the mozzarella and slice it.

3. 3.

   Let the squash cool slightly. Then flip the cut sides up, use 2 forks to shred the flesh into spaghetti-like strands and mix it with the spinach. Season the mixture with salt, pepper, and half of the chili, divide it among the squash halves and top with mozzarella. Bake for another 10 minutes in the oven. While it bakes, toast the pine nuts in a hot pan for 2-3 minutes without fat.

4. 4.

   Remove the stuffed spaghetti squash with spinach and mozzarella from the oven and serve sprinkled with pine nuts and the remaining chili slices.