Stuffed yellow courgettes on a bed of garlicky spaghetti

Happy 1^st of May everyone! It's a big celebration in Finland, but not here, so I've just had a pretty normal day.

The stars of today's dish are these beautiful yellow round courgettes that travelled with me on the Eurostar from Paris to England. Such produce is quite hard to get here, and I loved the Parisian vegetable stands and markets. I just char-grilled these cute courgettes and stuffed them with a simple stuffing, and served on a bed of garlicky spaghetti. I cooked this dish about a week ago, but didn't get around to posting it yet, so here it goes.

For the courgettes:

4 round yellow courgettes

1tbsp vegetable oil for char-grilling

2 small shallots

1 garlic clove

125g halloumi grated

1tbsp olive oil for frying the stuffing

A small grind of black pepper

A sprinkle of oregano

Cut the round courgettes in half lengthwise and char-grill them on both sides to get distinct grilling marks. Let them cool and hollow them out with a spoon by leaving small courgette cups. Save the insides and chop them finely.

Chop the shallots and garlic finely and grate the halloumi. Then cook them with the courgette insides in olive oil for about 10 minutes and season with black pepper and oregano. Add also salt to taste, if you want to. I decided not to add any as halloumi is a fairly salty cheese.

Stuff the courgette cups with the stuffing, sprinkle some extra halloumi on the top and bake at 180C for about 10-15 minutes until cooked soft.

For the spaghetti:

500g fresh spaghetti

3 garlic cloves

125g halloumi grated

1tbsp olive oil

2tbsp soy sauce

1tbsp truffle oil

2tbsp fresh tarragon

Cook the spaghetti until al dente while the courgettes are baking. At the same time cook chopped garlic cloves and the grated halloumi in olive oil and add a dash of soy sauce once they are cooked.

Toss the cooked spaghetti in the pan and finally add the tarragon and the truffle oil. Serve the spaghetti with the stuffed courgettes on the top. I also served some garlic bread on the side.

Enjoy!

Your VegHog