Stuffed Spaghetti Squash With Herb Tomato Rice Recipe

Fusion cuisine

Stuffed Spaghetti Squash with Herb Tomato Rice recipe

About this recipe

A hearty and flavorful dinner featuring roasted spaghetti squash filled with a savory mixture of ground beef, herbs, and rice, perfect for solution seekers looking for a satisfying Kosher meal.

Ingredients

  • 50 g Italian Basil Leaves (Tulshi Paan)
  • 10 g Fresh Rosemary
  • 150 g Spring Onion (Kandychi Path)
  • 100 g Garlic - Single Clove
  • 400 g Pastazara Finely Chopped Tomatoes
  • 200 g Grabenord Parmesan Block - Plant Based Cheese | Dairy-Free | Cashew Based |Vegan | Cholesterol-Free
  • 250 g Zucchini Green
  • 200 g Hydroponic Sweet Bell Pepper (Cocktail)
  • 1 kg Whole Farm Premium Brown Rice
  • 525 g Veeba Herby Tomato Pizza & Pasta Sauce

Instructions

  1. 1. Preheat the oven to 350°F (175°C).
  2. 2. Cut the zucchini in half lengthwise and scoop out the seeds. Place the halves cut side down in a baking dish and add about 1/2 inch of water. Bake for approximately 30-40 minutes or until the zucchini is tender.
  3. 3. While the zucchini is baking, rinse 1 cup of brown rice and cook it according to the package instructions. This should take about 45-50 minutes.
  4. 4. Heat a large skillet over medium heat. Add 1 cup of finely chopped zucchini and cook, breaking it up with a spoon, until softened, about 8-10 minutes.
  5. 5. Add 1/2 cup of diced bell pepper, 1/2 cup of diced spring onion, and 2 minced garlic cloves to the skillet. Cook for another 5-7 minutes, stirring occasionally, until the vegetables are softened.
  6. 6. Stir in 2 tablespoons of chopped fresh basil and 2 tablespoons of chopped fresh rosemary. Cook for an additional 2 minutes to release the flavors.
  7. 7. Add 1 cup of tomato sauce and 2 diced tomatoes to the skillet. Stir well and let the mixture simmer for 5-7 minutes.
  8. 8. Once the rice is cooked, add it to the skillet with the zucchini and vegetable mixture. Stir to combine and heat through for 2-3 minutes.
  9. 9. Remove the zucchini from the oven and carefully flip the halves over. Use a fork to gently scrape the flesh, creating spaghetti-like strands.
  10. 10. Fill each zucchini half with the zucchini and rice mixture. If desired, sprinkle with crumbled Parmesan cheese.
  11. 11. Serve the stuffed zucchini warm and enjoy your hearty dinner.