Baked stuffed spaghetti squash with prosciutto and cherry tomatoes

Ingredients for 5 servings:

• 1 spaghetti squash (se), approx. 2.3 kg each
• 1 onion(s)
• 2 garlic cloves
• 75 g ham (prosciutto)
• 500 g cherry tomatoes
• 2 tbsp rapeseed oil
• 1 tsp garlic butter
• n. B. herbs, in my case it was basil, rosemary and oregano
• 1 cup of crème fraîche, approx. 150 g each
• 1 tsp vegetable stock powder
• salt and pepper
• nutmeg
• n. B. Harissa
• 250 g cheese, grated
• e.g. Parmesan
• some olive oil to coat the pumpkin halves

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 15 minutes

simply delicious

Wash the large spaghetti squash, halve it, remove the core, and place it in a preheated oven at 180°C (350°F) with a little water for 40 minutes. Meanwhile, in a sufficiently large pan, roast the finely chopped onions and garlic cloves in the rapeseed oil and garlic butter. Finely dice the prosciutto and add it. Then stir in the halved cherry tomatoes, the chopped herbs, and the crème fraîche. Season to taste with vegetable stock powder, salt, pepper, nutmeg, and, for those who like it hot and spicy, harissa. Add a handful of cheese for a better binding. The filling should be very spicy, as the squash needs it. Once the squash is finished cooking, scrape out some of the flesh with a small ladle, add it to the pan, and mix it with the filling. Add more seasoning if desired. Brush the squash halves with a little olive oil, season with salt and pepper, and then pour the filling in right up to the edges. Sprinkle the filling with the remaining cheese and, if desired, garnish with Parmesan cheese. Return the stuffed pumpkin to the oven for 10 minutes and grill at 200 degrees Celsius.