Spaghetti squash with quinoa

Ingredients for 4 servings:

• 1 spaghetti squash
• 1 bell pepper(s), red, diced
• 1 large carrot(s), finely diced
• 1 large onion(s), finely chopped
• 1 garlic clove(s)
• 1 cup tri-colored quinoa
• 300 ml water
• 1 cube of vegetable stock
• 100 g crème fraîche
• 150 g bacon cubes, lean
• 150 g goat cheese, light
• 2 tbsp Parmesan, freshly grated
• salt and pepper

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 25 minutes

Halve the spaghetti squash, remove the seeds, and roast cut-side down on baking paper in the oven at 220°C for 40 minutes. Once it has cooled slightly, scoop out the flesh and set aside. Cook the quinoa in water with a stock cube. I always use a Tupperware rice cooker. Microwave at 750 watts for 22 minutes. Sauté the onion and crushed garlic clove. Add the carrots. Add the bell pepper and cook for 2 minutes. Stir in the squash flesh and bacon cubes and cook briefly. Add the crème fraîche and quinoa. Crumble the goat cheese between your fingers and fold in. Season with salt and freshly ground pepper. Fill the mixture into the hollowed-out squash halves and sprinkle with Parmesan cheese. Any leftover vegetable filling can be draped decoratively around the squash halves. Bake at 180°C for 20 minutes. Tip: This is a very hearty winter dish with a high satiety factor. For vegetarians or vegans, you can replace the bacon cubes with smoked tofu and the crème fraîche with plant-based cream. For vegans, you can omit the goat cheese and Parmesan, but the dish is still very tasty.