Tomatoes Stuffed with Spaghetti
by Tarla Dalal

If you believe that red and white is a great combination, and enjoy the mix-and-match of tanginess and mildness, then this gourmet preparation will be a heavenly treat for you.

Juicy tomato cups are filled with boiled spaghetti in a soothing white sauce pepped up with crunchy capsicum, and baked with a sprinkling of cheese.

Tomatoes stuffed with spaghetti is as much a wholesome snack as it is a perfect starter .

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Tomatoes Stuffed with Spaghetti recipe - How to make Tomatoes Stuffed with Spaghetti

15 medium sized tomatoes
1 tbsp butter
1/4 cup finely chopped onions
1/4 cup finely chopped capsicum
1/2 tsp finely chopped green chillies
1 cup cooked spaghetti
1 cup white sauce
1/4 tbsp grated processed cheese
salt and to taste

Method

Cut the tops of the tomatoes and scoop them.
Heat the butter in a broad non-stick pan, add the onions and sauté on a medium flame for 1 minute.
Add the capsicum and green chillies and sauté for 1minute.
Add the spaghetti, white sauce, salt and pepper, mix well and cook on a medium flame for 1 to 2 minutes.
Fill the tomato cases with the spaghetti mixture.
Grease a flat baking dish and arrange the filled tomatoes. Sprinkle with cheese and bake in a hot oven at 200°c (400 °f) for 10 minutes.
Serve hot.

Nutrient values per stuffed tomatoe

Energy	67 cal
Protein	2.1 g
Carbohydrates	7 g
Fiber	1.4 g
Fat	2.9 g
Cholesterol	0 mg
Vitamin A	378.1 mcg
Vitamin B1	0.1 mg
Vitamin B2	0.1 mg
Vitamin B3	0.6 mg
Vitamin C	24.8 mg
Folic Acid	25.7 mcg
Calcium	78.8 mg
Iron	0.7 mg
Magnesium	0 mg
Phosphorus	0 mg
Sodium	29.5 mg
Potassium	142.2 mg
Zinc	0.1 mg