Spaghetti Squash
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 45 mins |
| Total Time | 1 hr |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 pumpkin (se) (spaghetti squash)
- 1 can tomato (s), chopped
- 1 glass pesto (tomato and basil pesto)
- 1 tablespoon olive oil
- some salt and pepper
- 1 clove garlic
- 1 packet mozzarella, grated
- 2 tablespoon tomato paste
Print Recipe
Pin Recipe Instructions
- First divide the pumpkin in the middle and remove the seeds. Then cover the halves for approx. 8 - 10 minutes at approx. 700 watts (e.g. plate hood) in the microwave.
- Then the pumpkin should be done and the pulp should be easy to remove with the spoon.
- You can keep the pumpkin skin and use it later as a baking dish.
- I put the halves in the microwave one at a time. So you can remove the pulp while the other half is running.
- When you have removed all the pulp, briefly fry the pulp in olive oil. Then add the tomatoes, tomato paste and garlic. Turn off the stove and stir in the glass of pesto with the remaining heat. Season to taste with salt and pepper. Now distribute everything in the pumpkin skins and spread the cheese over them.
- Bake the pumpkin halves at approx. 180 degrees (convection) for approx. 20-25 minutes.
- It goes well with bread or green salad.
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