John Myers
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Spaghetti Squash with Juicy Beef Ragout
The perfect spaghetti squash with juicy beef ragout recipe with a picture and simple step-by-step instructions.
- 1 greater Spaghetti Pumpkin
- 1 shot Extra virgin olive oil
- Telly cherry pepper
- Fleur de Sel sea salt
- 200 g Freshly grated Parmesan
- Parsley
Pre heat the oven to 180 degrees celcius!
- Cut the pumpkin in half! Be careful! Remove the core, drizzle with a little olive oil, pepper and salt!
- Then bake in the oven on baking paper or in a baking dish for about 45-60 minutes. Until the pumpkin flesh comes off the edge! Spread the spaghetti squash with ragout on plates and sprinkle with Parmesan and chives! Serve!
- Take out of the oven and let it cool down briefly! Scrape out the pulp with a fork! Then drizzle again with a little olive oil, pepper and salt. There was also a mixture of the two recipes below! 🙂 Couldn’t make up my mind!
There were also:
- Beef ragout with LOW CARB konjac noodles
- Beef ragout with orichiette
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