SPAGHETTI SQUASH AND MINCED BEEF CASSEROLE
- 1 spaghetti squash, halved (or 3 gem squashes, halved)
- olive oil for brushing
- salt and pepper
- 1 small red onion, chopped
- 700 g beef mince
- 2 tablespoons garlic and herb spice
- 250 ml passata
- salt and pepper to taste
- 500 g cottage cheese
- 2 tablespoons parmesan cheese
- 1 egg, beaten
- ½ teaspoon salt
- 250 ml Mozzarella cheese, grated
Lightly oil the cut sides of the spaghetti or gem squash with olive oil.
Sprinkle with salt and pepper and bake with the fleshy side to the bottom on a lined baking sheet for 1 hour at 200ºC.
Remove the seeds and let it cool.
Fry the onion in the olive oil until translucent.
Add the mince and fry until well browned.
Add the garlic and herb spice, passata, salt and pepper and simmer for 10 minutes.
Add half of the spaghetti or gem squash to the bottom of an oiled oven proof dish.
Spoon half of the mince mixture on top of the spaghetti. Repeat.
Mix the cottage cheese, Parmesan and egg and pour over the beef.
Sprinkle with the Mozzarella and bake for 40 minutes at 190ºC for 35 – 40 minutes until golden brown.
Recipe and photo: Ilze Jacobs
