Spaghetti Squash Filled with Fried Potatoes
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 55 mins |
| Total Time | 1 hr 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 large spaghetti squash (se)
- 5 medium potato (s)
- 1 onion (s)
- 1 clove garlic
- 1 bunch parsley
- 1 packet Gruyère, approx. 50 g
- some butter
- salt and pepper
- nutmeg
- Caraway seed
- some oil for frying
Print Recipe
Pin Recipe Instructions
- Halve the pumpkin, remove the seeds. Bake the pumpkin in a preheated oven at 200 ° C for 40 minutes.
- In the meantime, peel and finely dice the potatoes, as well as the onion and garlic. Fry the onion, then the potatoes and garlic in oil. When they are almost done, season the pieces with butter and the spices, add the parsley and continue cooking.
- Take the pumpkin out of the oven and use 2 forks to tear it into spaghetti threads. Fill the pumpkin with the potato mixture, cover with the diced cheese and bake for another 15 minutes.
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