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.

Summary

Ingredients

• 1 yellow squash
• olive oil
• salt
• ground black pepper
• ground nutmeg (optional)
• 1 garlic clove, pressed or very finely minced

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Instructions

1. Preheat oven to 200-210 C (400-425 F).
2. Wash the pumpkin, cut it in half. Take out the seeds.
3. 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.
4. Remove from oven, let stand for 1-2 minutes to cool slightly.
5. Using a fork, scrape the pulp from the walls of the pumpkin and divide it into spaghetti fibers.
6. 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.