Spaghetti squash-stuffed endive
Ingredients
Utensils
pastry brush, baking sheet, oven, parchment paper, cutting board, knife, bowl
How-To Videos
Two ways to skin nuts
How to chop nuts
How to deseed a pomegranate
Nutrition per serving
Step 1/ 4
- ⅓ spaghetti squash
- ⅔ 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
- ⅔ endive
- 13⅓ g walnuts
- 5 g mint
- 50 ml grapefruit juice
- ⅓ tbsp cider vinegar
- ⅓ 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
- 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
- salt
- pepper
Fill each endive leave with the squash mixture. Drizzle with grapefruit-dressing, season with salt and pepper to taste and enjoy!
Enjoy your meal!
Tags
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