Spaghetti squash casserole

Ingredients for 4 servings:

• 1 pumpkin(s) , (spaghetti squash)
• 250 g carrot(s)
• ½ bunch of spring onions
• 125 g cheese, grated
• some oil
• 1 tsp thyme
• salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

with carrots

Pierce the pumpkin several times with a fork and cook in simmering water for 50 minutes. Meanwhile, grate the carrots and finely chop the spring onions. Sauté both in a large pot (so that the pumpkin inside will fit later) in a little oil for 5 minutes. After cooking, let the pumpkin cool slightly. Then halve it and remove the seeds (ideally with a spoon). Now you can gradually scrape out the pumpkin flesh with a fork to reveal the spaghetti-like interior. You may need to pull the pumpkin flesh apart a little more with the fork to prevent it from becoming too chunky. Add it to the pot with the carrots and spring onions and season with salt and pepper. Sprinkle over the thyme and mix everything together slowly. Place the mixture loosely in a greased baking dish, sprinkle with grated cheese, and bake at 160°C for 20 to 30 minutes. It doesn’t need to cook any longer because the vegetables are still very warm.