Spaghetti squash-stuffed endive

Spaghetti squash-stuffed endive

Based on 4 ratings
Anna

Anna

Contributor

Difficulty

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

Ingredients

Servings2
spaghetti squash
endive
tbsp
olive oil
13⅓ g
walnuts
5 g
mint
50 ml
grapefruit juice
tbsp
cider vinegar
tbsp
linseed oil
6⅔ g
dried cranberries
33⅓ g
pomegranate seeds
salt
pepper
MetricImperial

Utensils

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

How-To Videos

two-ways-to-skin-nuts

Two ways to skin nuts

how-to-chop-nuts

How to chop nuts

how-to-seed-a-pomegranate

How to deseed a pomegranate

Nutrition per serving

Cal300
Protein6 g
Fat19 g
Carb25 g
  • 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.
    • spaghetti squash
    • 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.
    • endive
    • 13⅓ g walnuts
    • 5 g mint
    • 50 ml grapefruit juice
    • tbsp cider vinegar
    • 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.
    • 6⅔ g dried cranberries
    • 33⅓ g 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!

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