Spaghetti Pumpkin Casserole

Summary

Ingredients

• 1 pumpkin (se), (spaghetti squash)
• 250 g carrot (s)
• 0.5 ½ bunch spring onion (s)
• 125 g cheese, rated
• some oil
• 1 teaspoon thyme
• salt and pepper

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Instructions

1. Prick the pumpkin a few times with a fork and cook in simmering water for 50 minutes.
2. In the meantime, grate the carrots and chop the spring onions. Sauté both in a large saucepan (so that the inside of the pumpkin will fit in later) in a little oil for 5 minutes. After cooking, let the pumpkin cool down a little.
3. Then it is cut in half and the inside with the seeds removed (preferably with a spoon). Now you can scrape out the pumpkin flesh little by little with a fork so that the spaghetti-like interior comes to light. You may have to pull the pumpkin flesh apart with a fork so that the pieces are not too large. Then it is added to the carrots and spring onions in the saucepan and seasoned with salt and pepper. Then sprinkle the thyme over it and mix everything slowly. The whole thing is loosely placed in a greased baking dish, sprinkled with the grated cheese and baked at 160 degrees for 20 to 30 minutes.
4. It doesn`t take longer because the vegetables are still very warm.