Spaghetti squash with vegetables
Ingredients
- 1 spaghetti squash
- 1 eggplant
- 1 tomato
- 1 carrot
- 2 garlic cloves
- 1 small onion
- 250 g mushrooms porcini or shiitake or brown mushrooms
- 2 tbsp tomato sauce
- 2 bay leaves
- 2 sprigs rosemary
- few parsley leaves
- salt
- pepper
- olive oil
Instructions
Squash preparation
- Preheat the oven to 180°C.
- Cut the squash into two parts and remove the heart (the part with the seeds).
- On a baking tray or in an ovenproof dish covered with baking paper, place the two halves of the squash, hollow side up.
- Pour 2 tablespoons of oil into the hollow of each half and then brush the inside of the squash with a brush.
- Place a sprig of halved rosemary and a bay leaf in each half, season with salt and pepper.
- Cook the squash for 35 to 40 minutes, watching the cooking so that it does not burn.
Preparation of the other vegetables
- While the squash is cooking, prepare the rest of the ingredients. Finely chop the garlic, onion and carrot. Dice the tomato and eggplant.
- Steam the eggplant for 15 minutes.
- At the same time, fry the garlic and onion in a hot frying pan with a drizzle of olive oil.
- Once the garlic and onion golden, add the carrot and stir regularly.
- After 5 minutes, add the tomato and then the eggplant once the steaming is over (check with the tip of a knife).
- Add the tomato sauce and simmer over very low heat, stirring regularly.
Assembling all the ingredients
- When the spaghetti squash is cooked, scrape the flesh with a fork. Collect all the flesh and add to the pan with the vegetables.
- Keep warm on a very low heat or off the heat with a lid on.
- Prepare the mushrooms in another pan. Fry them in a drizzle of olive oil in large pieces with the parsley until they are cooked. Then, add them to the squash + vegetables mixture.
- Adjust the seasoning of the dish as necessary, and serve hot!
- Serve as a single dish, or as an side dish to a cereal cake, white fish or meat.