Spaghetti Pumpkin (Yellow Squash) Stuffed with Sausage and White Beans

Bright green spinach, red tomatoes, and white beans look beautiful in orange baked pumpkin halves and resemble the flag of Italy with their colors. Salsiccia and “spaghetti” sausage are also associated with this country in southern Europe. And although the last component is pumpkin fibers, which by the standards of a true Italian have nothing to do with real pasta, the taste combination is excellent

Cook: 1 hour 25 mins

Servings: 2

Ingredients

Directions

Preheat oven to 220 ° C. Uses a serrated knife to cut the pumpkin in half lengthways and scoop out the seeds with a spoon.
Brush the pulp in both halves with 1 teaspoon. olive oil, sprinkle with 1/2 teaspoon. salt and turn the pepper mill on top several times. Place both pieces, cut side down, on a baking sheet, and bake until tender, when the flesh can be easily mashed with a fork. The edges should just start to brown (about 45 minutes).
Scrape the pulp with a fork and pull it apart into fibers. Leave the resulting “spaghetti” inside the pumpkin.
Meanwhile, heat the remaining olive oil in a large skillet over medium-high heat. Add the Italian sausage meat. Fry it, separating it with a wooden spoon, and being careful to leave some large chunks until it starts to brown and becomes crispy (5-6 minutes).
Add tomatoes, thyme, chopped dried cayenne pepper, and garlic. Fry, stirring occasionally until aroma appears (about 1 minute). Pour in the wine and evaporate it by half (2-3 minutes). Add heavy cream, 1 teaspoon. salt and bring to a boil. Reduce heat to medium and cook until sauce is half boiled down (3-4 minutes).
Add the white beans and spinach to the skillet. Cook, stirring frequently until the spinach is dry but still bright green (1-2 minutes).
Spread the meat mixture over the two pumpkin halves and mix well with the pulp fibers. Sprinkle each half with 1 tbsp Parmesan cheese and serve with chopped dried cayenne pepper if desired.

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