Spaghetti Squash with Spinach & Feta (extra Protein option included)

Season: Ideally from September until FebruaryTime: 35 Minutes

Ingredients (2 Servings)

• 1 medium spaghetti squash (≈ 1 kg raw weight)

• 1 small onion (≈ 80 g)

• 1 Tbsp olive oil or butter (≈ 15 g)

• 200 g frozen spinach½ pack feta cheese (≈ 100 g)

• Salt and pepper to taste

• Paprika powder to taste

• Optional: 140 g vegan kebab (e.g. from Aldi) for extra protein

Method

Preheat the oven to 200°C. Cut the spaghetti squash in half lengthwise and remove the seeds. Brush the inside with olive oil or butter, season with salt and pepper, and place the halves cut side down on a baking tray lined with parchment paper. Bake for about 20 minutes.

Meanwhile, finely chop the onion. Heat a little butter or oil in a pan and sauté the onion until soft and translucent. Add the frozen spinach and cook until fully thawed and warm. Season with salt and pepper.

After 20 minutes, take the squash out of the oven and turn the halves around. Using a fork, scrape the inside to create spaghetti-like strands. Top with the spinach and onion mixture, then crumble the feta cheese over it. Add vegan kebab pieces if desired.

Return to the oven and bake for another 10–15 minutes, until the feta is slightly melted. Sprinkle with paprika powder and enjoy warm, directly from the squash shell.

Nutritional value per serving (with 140 g vegan kebab):≈ 360 kcal | 23 g fat | 20 g carbohydrates | 16 g protein (495 kcal | 27 g fat | 23 g carbohydrates | 32 g protein)

CO₂ values per serving (with vegan kebab): ≈ 495 g CO₂e (560 g CO₂e)