Spaghetti Squash with Chili Shrimp

Summary

Ingredients

• 1 spaghetti squash (se)
• 150 g shrimp (s)
• 1 chilli pepper (s)
• 250 g cherry tomato (s)
• 50 g spinach
• 100 g ricotta or sour cream
• 1 clove garlic
• salt and pepper
• some oil

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Instructions

1. Preheat the oven to 180 degrees. Wash the spaghetti squash, cut in half and scrape out the seeds with a spoon. Then season with a little oil, salt and pepper and cook in the oven for approx. 45 minutes with the cut surface facing up.
2. If it has to be done quickly, the pumpkin can also be cooked in the microwave. To do this, place the pumpkin with the cut surface facing down on a microwave-safe plate and add a few drops of water to the plate. The pumpkin takes about 8 minutes per 500 g.
3. While the pumpkin is cooking, wash the spinach, chilli and tomatoes, halve or quarter the tomatoes and cut the chilli into fine strips. If you don`t like it that spicy, you prefer only half a pod.
4. Heat some oil in a pan, press the garlic, add to the pan with the chilli and sauté briefly. Then add the prawns and fry on both sides until cooked (approx. 2 - 3 minutes per side). If the prawns have already been cooked, just let them brown briefly in the pan. Then add the tomatoes and spinach to the pan and let the spinach collapse. Season to taste with salt and pepper.
5. When the pumpkin is cooked, loosen the pulp with a fork, mix with the ricotta and pour the contents of the pan into the pumpkin halves.
6. If the prawns have cooled down a bit, it is best to put them briefly in the pumpkin halves in the oven. But it`s best to plan it so that both are ready at the same time.