Stuffed spaghetti squash

Ingredients for 4 servings:

• 1 large spaghetti squash
• 1 can tomatoes, chopped
• 500 g minced meat, mixed
• 2 rosemary sprigs
• some pumpkin seed oil
• 1 onion(s)
• 1 roll
• 1 egg(s)
• 1 bag of Parmesan or cheese of your choice
• some nutmeg
• some salt and pepper
• some spices and herbs as desired
• 1 cup crème fraîche

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 2 hours 15 minutes; Total time approx. 2 hours 55 minutes

Halve the pumpkin. Forcefully remove the seeds and fibrous core. Rub the pumpkin halves with pumpkin seed oil. Sprinkle with salt and add rosemary sprigs. Place on a baking tray, cut-side down. Place water at the bottom of the oven. Cook at 150°C fan-assisted oven for about 45 minutes. Meanwhile, season the minced meat to taste. Finely chop the onion. Add the soaked bread roll and egg to the minced meat. Knead everything together. Remove the pumpkin. Turn it over and scrape up the flesh a little with a spoon. Season with a little nutmeg. Alternate between layers of Parmesan (or other grated cheese), minced meat, and tomatoes. Sprinkle the last layer with Parmesan. Bake in the oven at 150°C fan-assisted oven for about 1.5 hours. Increase the temperature for the last 10 minutes and bake at a high temperature. Remove from the oven and sprinkle with fresh herbs, if desired, and add a few dollops of crème fraîche.