Spaghetti squash-stuffed endive

Based on 3 ratings
Anna

Anna

Contributor

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
6 g
Fat
19 g
Carb
25 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
    • 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.
    • endive
    • 40 g walnuts
    • 15 g 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 g dried cranberries
    • 100 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!