Syn Free Spaghetti Squash Bake

Syn Free Spaghetti Squash Bake

prep 10 mins

cook 45 mins

total 55 mins

author shevy (slimming eats)

yield 4 servings

This recipe is gluten free, vegetarian, Slimming World and Weight Watchers friendly

· Extra Easy - 1 HEa per serving

· Original/SP - 1 HEa per serving

· Green/Vegetarian - 1 HEa per serving

· WW Smart Points - 6

Ingredients

· 3 cups (720ml) of cooked spaghetti squash - see notes for substitution

· 2 eggs

· 1 onion, finely chopped

· 1 clove of garlic, crushed

· 1 cup (240ml) of passata

· 1 cup (240ml) of chicken or vegetable stock

· 2 ripe tomatoes, sliced thinly

· 60g (20z) of cheddar - 2 HEa's

· 100g (3.5oz) of mozzarella - 2 HEa's

· salt and black pepper

· spray oil

fresh chopped Italian parsley

Instructions

1. Preheat oven to 200c/400f (gas mark 6)

2. Spray a saucepan with some spray oil over a medium high heat

3. Add the onion and garlic and fry for approx 2 mins to soften.

4. Add the passata and stock and bring to a boil

5. Reduce heat and simmer for 10 minutes to thicken. Set aside

6. Add the eggs to a large bowl and whisk

7. Add in the cooked spaghetti squash, season with salt and black pepper and mix to combine well.

8. Spray the flan dish with some spray oil

9. Add the spaghetti squash/egg mixture and flatten out into a layer.

10. Spread over the top the tomato sauce that you set aside.

11. Top with the cheeses and then lay the tomato slices across the top

12. Bake in the oven for 30 mins until the cheese is melted and golden.

13. Sprinkle with some chopped Italian parsley, allow to cool down slightly and then slice and serve.