Stuffed spaghetti squash with beef
Tender roasted spaghetti squash is pulled into natural pasta-like strands and combined with a rich filling of minced beef, tomato and finely diced courgette. Kikkoman Soy Sauce brings depth, while melted mozzarella adds a creamy finish.
Ingredients
Nutritional facts (per portion):
2,349 kJ / 561 kcalPreparation
Step 1
1 spaghetti squash (about 1 kg) – 1 tbsp olive oil – 1 tbsp Kikkoman Naturally Brewed Soy Sauce – ¼ tsp black pepper
Preheat the oven to 200 °C. Cut the squash in half lengthways and remove the seeds. Brush with the olive oil and Kikkoman Soy Sauce, then season with the pepper. Place the halves cut-side down on a baking tray lined with baking paper. Roast for 35–40 min, until the flesh is tender. Leave to cool slightly, then use a fork to gently scrape the flesh into spaghetti-like strands.
Step 2
1 tbsp olive oil – 1 onion – 2 garlic cloves – 250 g minced beef – 150 g courgette, finely diced
While the squash is roasting, prepare the filling. Heat the olive oil in a frying pan. Add the onion and cook for about 2 min until soft. Add the garlic and cook for another 30 seconds. Add the minced beef and cook, breaking it up, until browned (about 5–6 min). Add the finely diced courgette and cook for 3–4 min, until slightly softened and excess moisture has evaporated.
Step 3
200 g tinned tomatoes – 1 tsp tomato purée – 2 tbsp Kikkoman Naturally Brewed Soy Sauce – ½ tsp dried oregano – ½ tsp smoked paprika – ¼ tsp black pepper
Add the tinned tomatoes, tomato purée, Kikkoman Soy Sauce, oregano, smoked paprika and pepper. Stir well. Simmer over a medium heat for about 10 min, stirring occasionally.
Step 4
125 g mozzarella – 2 tbsp chopped parsley or torn basil leaves
Spoon the filling from Steps 2 and 3 into the squash halves from Step 1 (or transfer everything to a baking dish) and gently mix with the squash strands. Top with the mozzarella. Return to the oven and bake for 10–15 min, until the cheese has melted and lightly browned. Sprinkle with the parsley or basil before serving.
Tip:
For a vegetarian version, swap the minced beef for brown lentils or a plant-based mince.
Recipe-ID: 1774
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1 spaghetti squash (about 1 kg) – 1 tbsp olive oil – 1 tbsp Kikkoman Naturally Brewed Soy Sauce – ¼ tsp black pepper
Preheat the oven to 200 °C. Cut the squash in half lengthways and remove the seeds. Brush with the olive oil and Kikkoman Soy Sauce, then season with the pepper. Place the halves cut-side down on a baking tray lined with baking paper. Roast for 35–40 min, until the flesh is tender. Leave to cool slightly, then use a fork to gently scrape the flesh into spaghetti-like strands.
1 tbsp olive oil – 1 onion – 2 garlic cloves – 250 g minced beef – 150 g courgette, finely diced
While the squash is roasting, prepare the filling. Heat the olive oil in a frying pan. Add the onion and cook for about 2 min until soft. Add the garlic and cook for another 30 seconds. Add the minced beef and cook, breaking it up, until browned (about 5–6 min). Add the finely diced courgette and cook for 3–4 min, until slightly softened and excess moisture has evaporated.
200 g tinned tomatoes – 1 tsp tomato purée – 2 tbsp Kikkoman Naturally Brewed Soy Sauce – ½ tsp dried oregano – ½ tsp smoked paprika – ¼ tsp black pepper
Add the tinned tomatoes, tomato purée, Kikkoman Soy Sauce, oregano, smoked paprika and pepper. Stir well. Simmer over a medium heat for about 10 min, stirring occasionally.
125 g mozzarella – 2 tbsp chopped parsley or torn basil leaves
Spoon the filling from Steps 2 and 3 into the squash halves from Step 1 (or transfer everything to a baking dish) and gently mix with the squash strands. Top with the mozzarella. Return to the oven and bake for 10–15 min, until the cheese has melted and lightly browned. Sprinkle with the parsley or basil before serving.
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