Merguez pan with butternut spaghetti

Ingredients for 2 servings:

• 500g merguez
• 200 g butternut squash, cut into spaghetti or bought ready-made
• 1 stalk(s) leek
• 1 bell pepper(s)
• 250 ml red wine
• 2 onions, red
• salt and pepper
• Paprika powder, sweet
• Coriander powder
• Cumin powder

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Peel the onions, halve them, and cut them into half rings. Wash the bell peppers, dice them, and also wash and finely chop the leek. Remove the guts from the merguez. Fry the onions in a pan and, a little later, mash the merguez meat with your fingers and fry it over high heat. Add about half the wine and simmer until the wine has reduced. Now add the bell peppers and leek and fry them briefly. Then add the remaining wine and cover everything with the butternut spaghetti. The butternut spaghetti can either be bought ready-made or cut from a butternut squash using a spiral cutter. Peel the squash, remove the seeds, and then cut the flesh into spaghetti. Simmer in the covered pan over medium heat for 5-10 minutes. Mix everything together and season with salt, pepper, paprika, cumin, and coriander. Allow the red wine to reduce as much as desired.