Stuffed spaghetti squash

You can't often get spaghetti squash in this country, but I was delighted to be able to buy one in Germany or Austria (forget which) during our recent holiday (link).

So last night I rootled around on the Interwebs to see if I could find out what people liked doing with it, and this was the result.

1 small spaghetti squash, halved and seeds removed

1 onion, peeled and chopped

1 carrot, peeled and chopped

1 clove garlic, peeled and crushed

A few mushrooms, sliced

1 packet pre-cooked quinoa (I used Jamie Oliver's, which had wheat and other things in it, but plain quinoa would be very good, too.  And you can always cook your own, if you prefer)

1/2 pack pre-prepared microwaveable vegetables (I had eaten half the pack last night, but as it was only me, the whole packet was too much!)

1/2 pack halloumi cheese, diced (optional).

Spray the halved squash with a little oil, and place cut side down on a baking tray.  Put in a hot oven - Mark 6, 200 C (180 fan, 400 F), for 40 minutes.

Meanwhile, chop the onion and carrot, and crush the garlic.  Put into a heavy-based pan with a little more oil on a medium heat, and leave to cook down for 20 minutes or so, stirring occasionally.  Then add the mushrooms, and allow to cook for a few minutes before adding the quinoa and microwaveable veg.  Stir thoroughly and season to taste.

When the squash is cooked, scrape the flesh with a fork - it should come out rather like spaghetti, but in my case it was more like angel-hair pasta, but hey!

  Mix that, and the diced halloumi (if using), into the vegetable mix, and pile the skins full of this. 

There will undoubtedly be a shedload left over, but you can use that in all sorts of ways. Put the filled skins back into the oven for 10-15 minutes and then serve at once.  It was delicious, but could have used a touch more salt, and possibly a touch of chilli or similar spice.

Tortelloni bake

This was inspired by Easy Cheesy Vegetarian's recent post, and also by my original macaroni cheese recipe.

1 packet fresh tortelloni (your choice of filling)

2 small onions

2-3 cloves garlic

1 tbs sunflower oil or similar

1 tin tomatoes

1 tbs plain flour 

Seasoning: salt, pepper, dry mustard powder, herbs or spices as liked

Handful grated Cheddar (didn't measure, probably around 50g)

1 tin sweetcorn

1/2 packet halloumi cheese

Chop your onions and garlic and fry gently in the oil in an oven-proof dish (cast iron is ideal).  While this is happening, boil your tortelloni for 3 minutes.  Drain into a sieve.

Meanwhile, put the tinned tomatoes, flour, seasonings and the liquid from the tin of sweetcorn (if there is any - some brands are more-or-less vacuum-packed) and blend until smooth.  

When the tortelloni have finished cooking, put the blended tomato mixture on top of the onions, raise the heat and stir vigorously until it comes to the boil and thickens.  At which point, turn off the heat and add the grated cheese and the sweetcorn,

stir, and then add the tortelloni and stir in, flattening off the top. 

Now cover the top with sliced halloumi,

and bake at mark 6 for about 30 minutes.