Mediterranean-style spaghetti squash

Ingredients for 2 servings:

• 1 spaghetti squash, approx. 800 g
• 1 tbsp olive oil
• 1 shallot(s), diced
• 1 bell pepper(s), diced
• 2 tomatoes, diced
• 1 pinch(s) thyme
• salt and pepper
• chili flakes
• 100 g feta cheese

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 1 hour; Total time approx. 2 hours

vegetarian

Halve the spaghetti squash. Since it’s quite hard, it helps to place it in the microwave for 3-4 minutes; after that, it’s easier to cut. Now scrape out the seeds. Line a baking sheet with parchment paper and bake the squash halves cut-side down at 200°C (top/bottom heat) for about 45 minutes, until the skin is lightly browned. Then let the squash cool slightly. In the meantime, heat the oil and sauté the diced shallot and bell pepper for 5 minutes. Add the diced tomatoes, sauté for another 5 minutes, and season well. Scrape out about 1/3 of the flesh from the squash halves, mix it with the vegetables, and then fill the squash halves. Dice the feta cheese and spread it over the squash halves. Return the filled halves to the oven at 200°C (top/bottom heat) for another 15 minutes, until the surface is slightly crispy. Now you can scoop out the pumpkin halves completely.