Spaghetti Squash Carbonara

Summary

Ingredients

• 1 pumpkin (se) (spaghetti squash), approx. .2 kg
• 150 g sour cream
• 80 grams bacon
• 1 egg (s)
• 30 g parmesan, rated
• salt
• pepper

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Instructions

1. Halve the pumpkin lengthways and remove the seeds and the fibrous interior. Then place each half on a plate with a little water and cook in the microwave at 800 watts for about ten minutes (in a pot or oven this is also possible, but takes longer).
2. In the meantime, put the eggs, sour cream and parmesan in a large bowl and stir well. Chop the bacon and fry in a pan until crispy.
3. Scrape the pulp from the pumpkin and add to the bowl with the bacon for the sauce. Mix everything together, season with salt and pepper (needs plenty of salt). Put the mixture back into the pumpkin halves. Put the halves in a baking dish.
4. Bake in a preheated oven at 200 ° C for about 25 minutes.
5. Tip: Since the pumpkin becomes quite musky with the sauce, crispy baguette goes well with it.