Baked spaghetti squash

Ingredients for 2 servings:

• 1 spaghetti squash
• 2 m.-large zucchini
• 1 pack of shepherd’s cheese, approx. 150 g
• 1 bag of grated cheese, approx. 250 g
• Spice mix (pumpkin spice)
• salt and pepper
• oil

Instructions

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

vegetarian

Halve the pumpkin lengthwise and remove the seeds. Brush the cut sides with oil. Place the pumpkin cut-side down on a baking sheet lined with baking paper. Cook in a preheated oven at 200°C (top/bottom heat) for about 40 minutes. In the meantime, finely dice the zucchini. Sauté in a little oil and season generously with salt and pepper. After the cooking time, pierce the pumpkin with a knife. When it is soft, remove from the oven. Use a fork to scrape out all the flesh. It will fall apart. Place the flesh in an oiled baking dish. Season with pumpkin spice. Add the pre-cooked zucchini and the feta cheese, cut into small cubes. Mix everything briefly. Sprinkle with grated cheese (amount and type to taste). Place in the preheated oven at 160°C (convection oven) for about 10-15 minutes, until the cheese has melted.