John Myers
Baked Spaghetti Squash with Cheese
The perfect baked spaghetti squash with cheese recipe with a picture and simple step-by-step instructions.
for gratinating:
- 2 Pc. Eggs
- 100 ml Milk
- Salt pepper
- 2 tbsp Frozen herbs
- 1 tbsp Pumpkin spice
- 75 g Grated Parmesan
- First cook the pumpkin whole in the steamer for about 45 minutes at 100 degrees. It’s done when you can easily poke a fork through the bowl. Take out, let cool down briefly, then cut in half and remove the stones.
- Remove or pull apart the pulp using two forks. This is how you get the “spaghetti”. The pulp almost breaks up into threads by itself. Put this in a greased baking dish.
- Mix the remaining ingredients together and pour over the pumpkin. Bake in the preheated oven on the middle rack for about 45 minutes. After about half the baking time, I sprinkled the crumbled feta over the top.
- This fits e.g. Salad. Tastes good both as a main course and as a side dish. Gorgonzola or other cheese also goes well with the pumpkin, I always use different types.
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