John Myers
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Spaghetti Squash Out of Oven
The perfect spaghetti squash out of oven recipe with a picture and simple step-by-step instructions.
- 1 Pc. Spaghetti Pumpkin
- Seasoned butter:
- 3 tbsp Butter
- 1 Pc. Red chilli
- 2 Pc. Chilli yellow
- 1 Pc. Sprig of thyme
- 1 Pc. Fresh ginger, the size of a thumbnail
- Sea salt from the mill
- Black pepper from the mill
- Since my husband wanted to eat his beloved tripe soup today (I DON’T like it), I was fed up with pumpkin (he DON’T like it). This was my first try with this pumpkin.
- 2nd oven to 190 ° C Ober-u. Preheat the bottom heat.
Seasoned butter:
- First make the seasoned butter. To do this, core the peeled ginger and the washed chili peppers, dice very finely, mix with the butter, season with sea salt and pepper and mix in the peeled thyme leaves.
Pumpkin:
- Halve the pumpkin lengthways, prick the shell several times with the roasting fork, season with sea salt and black pepper from the mill. Brush the edge with the seasoned butter, put a few flakes of butter in the middle and place the halves in an ovenproof dish. Put in the preheated oven for approx. 35 minutes and cook on the middle rack.
- The pumpkin is done when the skin gives way to pressure with the spoon!
- When the cooking time is over, take the ovenproof dish out of the oven and use 2 forks to scrape out the pumpkin from the edge to the center. This is how the spaghetti is made. Mix with the seasoned butter and arrange on a plate.
- I still had a little more seasoned butter, which I also mixed in. Since I was only fed up with pumpkin, I sprinkled some grated cheese over it. The dish was very spicy and tasted excellent.
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