John Myers
Baked Spaghetti Squash
The perfect baked spaghetti squash recipe with a picture and simple step-by-step instructions.
- 0,5 Spaghetti squash
- 0,5 Extra virgin olive oil
- 0,5 Telly cherry pepper
- 0,5 Fleur de sel
- Freshly grated nutmeg
- 100 g Grated Emmental
- Chives
- 1 small portion Beef ragout from my KB
- 100 g Mountain lenses
- 100 g Seasoned salt from my KB
- 100 g Garlic pepper from my KB
Pre heat the oven to 180 degrees celcius!
- Sprinkle the pumpkin with olive oil, salt and pepper. Bake in the oven for 45 minutes.
- Meanwhile cook the lentils in vegetable stock for 20 minutes! Then add to the rest of the beef ragout and season with seasoned salt, garlic pepper and nutmeg.
- Take the pumpkin out of the oven after 45 minutes and scrape the pumpkin flesh loose. Then add the pepper, salt, nutmeg and half of the cheese. Mix everything together and pour the rest of the cheese over it, then bake again in the oven! Sprinkle with chives rolls!
- Serve! 🙂
Facebook Comments