Spaghetti squash-stuffed endive

Spaghetti squash-stuffed endive

Too few ratings

Difficulty

Easy 👌
20
min.
Preparation
40
min.
Baking
20
min.
Resting

Ingredients

Servings:-6+
spaghetti squash
endive
2 tbsp olive oil
40 g walnuts
15 g mint
150 ml grapefruit juice
1 tbsp cider vinegar
1 tbsp linseed oil
20 g dried cranberries
100 g pomegranate seeds
salt
pepper
Metric
Imperial

Utensils

  • pastry brush
  • baking sheet
  • oven
  • parchment paper
  • cutting board
  • knife
  • bowl

Nutrition per serving

Cal
300
Protein
6g
Fat
19g
Carb
25g

Step 1/4

Pre-heat oven to 200°C/390°F. Halve spaghetti squash lengthwise and remove the core with a spoon. Transfer squash to a parchment-lined baking sheet. Brush with olive oil and season with salt and pepper. Bake for approx. 40 min.
  • 1 spaghetti squash
  • 2 tbsp olive oil
  • salt
  • pepper
  • pastry brush
  • baking sheet
  • oven
  • parchment paper
  • cutting board
  • knife

Pre-heat oven to 200°C/390°F. Halve spaghetti squash lengthwise and remove the core with a spoon. Transfer squash to a parchment-lined baking sheet. Brush with olive oil and season with salt and pepper. Bake for approx. 40 min.

Step 2/4

Wash endive, cut off the root and pick the leaves. Chop walnuts, and set aside. Chop mint. In a bowl mix grapefruit juice, cider vinegar, and linseed oil and season with pepper to taste.
  • 2 endive
  • 40 walnuts
  • 15 mint
  • 150 ml grapefruit juice
  • 1 tbsp cider vinegar
  • 1 tbsp linseed oil
  • pepper
  • bowl

Wash endive, cut off the root and pick the leaves. Chop walnuts, and set aside. Chop mint. In a bowl mix grapefruit juice, cider vinegar, and linseed oil and season with pepper to taste.

Step 3/4

Remove squash from oven, fray out the pulp with a fork, add to a large bowl and let cool down. Once cool, add mint, walnuts, dried cranberries, and pomegranate seeds and mix well.
  • 20 dried cranberries
  • 100 pomegranate seeds
  • bowl

Remove squash from oven, fray out the pulp with a fork, add to a large bowl and let cool down. Once cool, add mint, walnuts, dried cranberries, and pomegranate seeds and mix well.

Step 4/4

Fill each endive leave with the squash mixture. Drizzle with grapefruit-dressing, season with salt and pepper to taste and enjoy!
  • salt
  • pepper

Fill each endive leave with the squash mixture. Drizzle with grapefruit-dressing, season with salt and pepper to taste and enjoy!