Spaghetti squash with smoked salmon

Ingredients for 2 servings:

• 1 pumpkin(s) (spaghetti squash)
• 1 pack of smoked salmon
• 2 onions
• ½ cup cream
• 125 ml vegetable stock
• n. B. cheese, grated
• n. B. Pfeffer
• e.g. peppers
• e.g. tarragon

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour 15 minutes; Total time approx. 1 hour 35 minutes

Low-carb

Preheat oven to 200 degrees Celsius (400 degrees Fahrenheit). Pierce the spaghetti squash several times with a fork and cook on a baking sheet in the oven for 1 hour. Finely chop the onions and cut the smoked salmon into 2 cm squares. Heat a pan and sauté the onions and smoked salmon. When the salmon is light pink, deglaze with the vegetable stock. Season with pepper, paprika, and tarragon, if desired. Let it simmer slightly and then pour in the cream. Halve the squash and remove the seeds with a spoon. Using a fork, pull the flesh into strings, leaving about a half-cm border. Add the “spaghetti” to the sauce and mix. Now fill the squash halves equally with the mixture, sprinkle with grated cheese, and bake in the oven for another 15 minutes.