Baked spaghetti squash

Ingredients for 2 servings:

• 1 spaghetti squash
• 3 carrots
• 1 large onion(s)
• 2 garlic cloves
• 250 g fusilli or spirelli
• 2 eggs
• 1 bag of grated cheese, approx. 150 – 200 g
• salt and pepper
• 1 pinch of chili powder
• 1 pinch(s) nutmeg, freshly grated
• 1 pinch(s) of turmeric powder
• some olive oil

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes

with noodles and fried egg, for a casserole dish, vegetarian

Wash the spaghetti squash and cut it lengthwise. Bake for about 45 minutes, cut-side up, on the middle rack of an oven preheated to 250°C (480°F) with top/bottom heat. Finely chop the carrots, onion, and garlic and fry them in olive oil in a pan. In the meantime, cook the pasta al dente according to the package instructions and drain. Remove the spaghetti squash from the oven and carefully remove the seeds with a spoon. Using a spoon or fork, scrape out the squash flesh, leaving only enough to leave a border at least 5 mm thick. Otherwise, the squash will collapse later. Mix the squash flesh with the pasta and the sautéed vegetables. Season with salt, pepper, nutmeg, turmeric, and chili, and mix well again. Now fill the mixture back into the squash shells and sprinkle with grated cheese. Finally, place the fried egg in the center, but you can also do without the egg. Place the stuffed pumpkin halves in a baking dish and bake for another 10-15 minutes, until the egg reaches the desired consistency. Then serve the pumpkin halves on plates.