Spaghetti squash-stuffed endive

Step 1/4

• ⅓ spaghetti squash
• ⅔ tbsp olive oil
• salt
• pepper

• pastry brush
• baking sheet
• oven
• parchment paper
• cutting board
• knife

Pre-heat oven to 200°C/390°F. Halve spaghetti squash lengthwise and remove the core with a spoon. Transfer squash to a parchment-lined baking sheet. Brush with olive oil and season with salt and pepper. Bake for approx. 40 min.

Step 2/4

• ⅔ endive
• 13⅓ g walnuts
• 5 g mint
• 50 ml grapefruit juice
• ⅓ tbsp cider vinegar
• ⅓ tbsp linseed oil
• pepper

• bowl

Wash endive, cut off the root and pick the leaves. Chop walnuts, and set aside. Chop mint. In a bowl mix grapefruit juice, cider vinegar, and linseed oil and season with pepper to taste.

Step 3/4

• 6⅔ g dried cranberries
• 33⅓ g pomegranate seeds

• bowl

Remove squash from oven, fray out the pulp with a fork, add to a large bowl and let cool down. Once cool, add mint, walnuts, dried cranberries, and pomegranate seeds and mix well.

Step 4/4

• salt
• pepper

Fill each endive leave with the squash mixture. Drizzle with grapefruit-dressing, season with salt and pepper to taste and enjoy!

Enjoy your meal!