Spaghetti Squash with Minced Lamb and Aubergine
What Started it all:
minced lamb, aubergine, spaghetti squash
This delicious and hearty dish combines the unique texture of spaghetti squash with the rich flavors of minced lamb and the subtle sweetness of aubergine. It's a perfect meal for a family gathering or a cozy dinner with friends. Plus, it's a fun way to explore healthy ingredients!
Ingredients
- 1 large spaghetti squash
- 500g minced lamb
- 2 medium aubergines, diced
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 can (400g) diced tomatoes
- 2 teaspoons ground cumin
- 2 teaspoons smoked paprika
- Salt and pepper to taste
- 3 tablespoons olive oil
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat your oven to 200°C (400°F).
- Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle with olive oil, sprinkle with salt and pepper, and place cut side down on a baking sheet. Roast for about 40-45 minutes until tender.
- While the squash is roasting, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.
- Add the minced garlic and diced aubergine to the skillet. Sauté for another 5-7 minutes until the aubergine is soft.
- Stir in the minced lamb, breaking it apart with a spatula. Cook until browned, about 8-10 minutes.
- Add the ground cumin, smoked paprika, salt, pepper, and diced tomatoes to the skillet. Stir well and let simmer for about 15 minutes, allowing the flavors to meld together.
- Once the spaghetti squash is done, use a fork to scrape the flesh into strands. Mix the squash strands with the lamb and aubergine mixture in the skillet.
- Serve hot, garnished with fresh chopped parsley.
This Spaghetti Squash with Minced Lamb and Aubergine is not only flavorful but also a healthy alternative to traditional pasta dishes. Enjoy this delightful meal with your loved ones, and don't hesitate to experiment with the spices and ingredients to make it your own! Happy cooking!