Stuffed Spaghetti Squash with vegetables & Mozzarella cheese

Ingrediants

1 Small Spaghetti squash

1 medium tomato

3 celery stalk

1 Red pepper or Green is fine too

1 medium onion chopped

2 cloves garlic chopped

1/2 Green chilli seed removed and chopped

2/4 cup spaghetti sauce

1/4 teaspoon dry thyme

 1/4 teaspoon dry basil

1/4 teaspoon dry parsley

1/4 teaspoon oregano

salt and pepper to taste

3 tablespoon olive oil

mozzarella cheese

2 tablespoon Cilantro chopped 

 

Method

Cut squash in half lengthwise. Scoop out seeds. Put the water to boil in the pan. Cook squash in to the boiling water for 30 minutes in the cover pot. mean while in one pan heat the oil. Add garlic saute it for few seconds and add onions. cook the onions until tender, add pepper and celery. cook it for 1 minutes and add tomatoes, herbs, salt and pepper to taste. cook more 2 to 3 minutes on medium- low or until tomatoes are tender. by the time now squash should be done. cool down the squash with cold water scoop out the spaghetti and squash should look like a boat or a cup to stuff the veggies in. Add the spaghetti in to the vegetable mixture in the pan. add spaghetti sauce and coriander. cook it on low for 2 minutes. Preheat the oven on 400F.

Take a baking sheet Grease it lightly. Stuff the Squash boats with vegetable stuffing cover it with mozzarella cheese. Sprinkle it with lill paprika. Arrange those squash boats on the baking sheet. 

 Bake it in the oven for 30 minutes. Serve it hot.

STUFFED OMELETTE

An simple omlette preparation which is stuffed with healthy vegetable.

Ingredients:
Eggs 3
Oil 2 tablespoons
Spring onions, sliced 2
FOR STUFFING
Oil 2 tablespoons
Garlic, chopped 10-12 cloves
Ginger, chopped 1 inch piece
Green capsicum, cut into thin strips 1/2 medium
Yellow capsicum, cut into thin strips 1/2 medium
Red capsicum, cut into thin strips 1/2 medium
boiled and sliced chicken 3 tablespoons
Sprouted Green gram( you can use green peas) 3 tablespoons
Salt to taste

Directions:
Method

Slice spring onions and the greens, Heat oil in pan, add spring onions and the greens, garlic, ginger, green capsicum, yellow capsicum, red capsicums, sprouted grams, chicken and salt. Toss and cook for a minute. Set aside.

Break three eggs into a bowl and whisk with salt and a little water well.

Heat a little oil in a pan. Pour some egg mixture and rotate the pan so that it spreads evenly all around. Cook till the underside is done and the edges begin to loosen.

Remove the omelette onto a work top, place some of the stuffing on one side and roll.

Similarly make the other omelettes.

Cut each omelette into half and serve. If you wish you can roll them in aluminium foil and serve.