Mediterranean Lamb and Aubergine Spaghetti Squash

This dish combines the rich flavors of minced lamb with the smokiness of roasted aubergine, served over a bed of tender spaghetti squash. The addition of Mediterranean spices and fresh herbs adds depth and brightness, making it a satisfying and nutritious meal that balances traditional elements with a modern twist. Perfect for those looking for a low-carb option without compromising on flavor.

Ingredients:

• 1 medium spaghetti squash
• 500g minced lamb
• 1 large aubergine, diced
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp smoked paprika
• Salt and pepper to taste
• 2 tbsp olive oil
• Fresh parsley, chopped (for garnish)
• Juice of 1 lemon

Instructions:

1. Preheat the oven to 200°C (400°F).
2. Cut the spaghetti squash in half lengthwise, scoop out the seeds, and drizzle with 1 tablespoon of olive oil, salt, and pepper. Place cut-side down on a baking sheet and roast for about 30-40 minutes until tender.
3. While the squash is roasting, heat the remaining tablespoon of olive oil in a large skillet over medium heat. Add the chopped onion and garlic, cooking until softened.
4. Add the minced lamb to the skillet, breaking it up with a spoon. Cook until browned, about 5-7 minutes.
5. Stir in the diced aubergine, cumin, coriander, smoked paprika, salt, and pepper. Cook for another 10-15 minutes, or until the aubergine is tender.
6. Once the spaghetti squash is cooked, use a fork to scrape out the strands and transfer them to a serving plate.
7. Top the spaghetti squash with the lamb and aubergine mixture, drizzle with lemon juice, and garnish with fresh parsley.
8. Serve warm and enjoy your Mediterranean-inspired meal!