Spaghetti squash and halloumi lasagne

It's slowly starting to be autumnal and squashes and pumpkins are making a heavier appearance. I simply love it! Now it's time to make comfort food and spend quiet evenings at home. Today I want to go out to town though, as I have some shopping to do, and then also want to visit a brew house. It seems to be sunny for now, only a bit windy and it might rain later.

I made a lasagne again after a long while, and thought it would be nice with some spaghetti squash and halloumi. It was indeed tasty and hit the spot perfectly. I just made a basic tomato sauce, where I mixed the roasted squash, and then layered it with the halloumi and lasagne sheets.

Here is my recipe, if you would like to know how I made the dish.

Spaghetti squash and halloumi lasagne

Ingredients

1 spaghetti squash

Olive oil

1 onion

3 garlic cloves

400 ml tinned tomatoes

1 tsp salt

½ tsp ground black pepper

1 vegetable stock cube

Fresh basil leaves

250 g halloumi

Vegetable oil

150 g grated cheese

Lasagne sheets

Method

Cut the spaghetti squash in half, brush it with olive oil and roast in the oven until the flesh is tender. You can save the seeds and toast them.

Chop the onion and garlic finely and fry them in a saucepan until soft. Add the tinned tomatoes and seasoning and simmer to a tomato sauce.

Slice the halloumi and fry the slices in vegetable oil until golden brown.

Scoop the spaghetti squash and add it to the tomato sauce. Layer the sauce with lasagne sheets and halloumi and cover the bake with cheese.

Bake in the oven for about 40 minutes until done.

Enjoy with a crunchy salad or crispy bread on the side!

Have a great weekend everyone!

Your VegHog