Spaghetti Squash Casserole
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Cook Time | 1 hr |
| Total Time | 2 hrs |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 medium pumpkin (se) (spaghetti pumpkin)
- 300 g round beef
- 1 cup whipped cream
- salt
- pepper
- paprika
- Cayenne pepper
- 1 bag cheese, grated
- some tomato paste
- 200 ml vegetable stock
- 1 small onion (s)
- 1 garlic
Print Recipe
Pin Recipe Instructions
- Prick the spaghetti squash several times with the meat fork and then bake in the oven at 190 ° C for about 40 minutes. The peel must be easy to press in, then the pumpkin is done. Then cut the pumpkin in half, remove the seeds and remove the pulp from the edge with a fork (this way the pulp will be like spaghetti) and place in a baking dish.
- Fry the minced beef in the pan with an onion and garlic and season well. Fill up with vegetable stock, add tomato paste and let everything simmer a little. When the minced meat sauce has boiled down a little, add the mug of whipped cream. Then pour this mixture onto the pumpkin pulp. Finally sprinkle the cheese on top and bake everything again for about 20 minutes in the oven.
- Tip:
- If you still have potatoes from the day before, you can put them in the baking dish as the first layer.
- A green salad or lamb`s lettuce goes well with it.
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