Baked Yellow Squash
by Editorial Staff
In season, in autumn and winter, I often bake this pumpkin in the oven. I can eat half of this pumpkin at once. And the next day the other half. By itself, it is quite bland, but the spices make it simply magical: the pumpkin easily absorbs the flavors of all the spices and herbs used. A little salt, pepper, nutmeg, garlic, and aromatic olive oil – well, just delicious.
Servings: 2
Ingredients
- 1 yellow squash
- olive oil
- salt
- ground black pepper
- ground nutmeg (optional)
- 1 garlic clove, pressed or very finely minced
Directions
- Preheat oven to 200-210 C (400-425 F).
- Wash the pumpkin, cut it in half. Take out the seeds.
- Place the slices on a baking sheet, cut side up. Drizzle lightly with olive oil. Bake for about 20-30 minutes. The pumpkin will be golden at the edges, and the fork or knife will freely enter the pulp.
- Remove from oven, let stand for 1-2 minutes to cool slightly.
- Using a fork, scrape the pulp from the walls of the pumpkin and divide it into spaghetti fibers.
- Add garlic, salt, pepper, nutmeg (if using), and a little more olive oil. Additionally, if desired, you can sprinkle with fresh parsley or green onions, pine nuts, chopped hazelnuts, roasted pumpkin seeds.
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