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Spaghetti squash stuffed with fried potatoes

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Ingredients for 2 servings:

  • 1 large spaghetti squash
  • 5 m.-sized potatoes
  • 1 onion(s)
  • 1 garlic clove(s)
  • 1 bunch of parsley
  • 1 pack of Gruyère, approx. 150 g
  • some butter
  • salt and pepper
  • nutmeg
  • Caraway seeds
  • some oil for frying

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 55 minutes; Total time approx. 1 hour 15 minutes

topped with cheese

Halve the pumpkin and remove the seeds. Bake in a preheated oven at 200°C (fan oven) for 40 minutes. In the meantime, peel and finely dice the potatoes, along with the onion and garlic. Fry the onion, then the potatoes and garlic in oil. When almost cooked, season the pumpkin with butter and spices, add the parsley, and continue cooking. Remove the pumpkin from the oven and, using two forks, tear it into spaghetti strands. Fill the pumpkin with the potato mixture, top with the diced cheese, and bake for another 15 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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