Spaghetti Squash with Quinoa

Summary

Ingredients

• 1 spaghetti squash (se)
• 1 red pepper (s), diced
• 1 large carrot (s), finely diced
• 1 large onion (s), finely chopped
• 1 clove garlic
• 1 cup quinoa, three-colored
• 300 ml water
• 1 cube vegetable stock
• 100 g crème fraîche
• 150 g diced bacon, lean
• 150 g oat cheese, liht
• 2 tablespoon parmesan, freshly grated
• salt and pepper

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Instructions

1. Halve the spaghetti squash, remove the seeds and roast on baking paper in the oven with the cut side down for 40 minutes at 220 degrees. When it has cooled a little, scoop out the meat and set it aside.
2. Boil the quinoa in water with stock cube. I always use Tupper’s rice cooker. Cook in the microwave at 750 watts for 22 minutes. Steam the onion and pressed garlic clove. Add the carrots. Add the peppers and cook for 2 minutes. Stir in the pumpkin meat and diced bacon and sauté a little. Add the crème fraîche and quinoa. Crumble the goat cheese between your fingers and fold in. Season to taste with salt and pepper from the mill.
3. Pour the mixture into the hollowed out pumpkin halves and sprinkle with parmesan. Leftover vegetable filling can be draped decoratively around the pumpkin halves. Baked at 180 degrees for 20 minutes.
4. Tip: This is a very hearty winter dish with a high satiety factor. For vegetarians or vegans, diced bacon can be replaced with smoked tofu and crème fraîche with plant cream. Goat cheese and parmesan are left out for the vegans, but the dish is still very tasty.