Stuffed Spaghetti Squash
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 1 hr 30 mins |
| Total Time | 2 hrs |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 pumpkin (se) (spaghetti squash)
- 3 medium potato (s)
- 0.5 stick ½ leek, only the green part
- 200 g mushrooms
- 400 ml soy cream (soy cream cuisine)
- 3 tablespoon, heaped cornstarch
- salt
- pepper
- nutmeg
Print Recipe
Pin Recipe Instructions
- Set the oven to 180 degrees circulating air. Place the pumpkin on a baking sheet and bake in the oven for about 1 hour.
- In the meantime, peel and dice the potatoes, fry them in a pan. Also dice the mushrooms and fry them. Sweat the leek.
- Mix the fried potatoes, mushrooms, leek, soy cream and starch in a bowl and season well. Take the soft pumpkin out of the oven and remove the stem. Halve the pumpkin and scrape out the core. Then loosen the pulp from the inside out with a fork, it crumbles into fibrous pieces. It is best to leave a small edge of the pulp on the skin so that the filling does not leak out later. Add the scraped pumpkin flesh to the remaining ingredients and mix in. Then distribute the filling on both pumpkin halves and bake on a tray for another half an hour at 180 degrees.
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