Gratinated spaghetti squash with feta and spinach filling

Ingredients for 2 servings:

• 1 medium-sized spaghetti squash
• some olive oil
• 3 garlic cloves
• 200 g leaf spinach, frozen, creamed spinach or fresh spinach
• 150 g cream cheese, preferably with herbs
• salt and pepper
• 150 g feta cheese
• 75 g Parmesan, grated or in shavings
• e.g. pine nuts

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

Halve the pumpkin lengthwise and remove the seeds. Lightly oil the cut surfaces and place the pumpkin halves on a baking sheet. Bake at 180°C (top/bottom heat) for about 20-30 minutes, until the pumpkin is soft. Meanwhile, prepare the spinach sauce. Wash the fresh spinach, spin dry, trim, and finely chop. Peel the garlic cloves. Heat a little oil in a medium-sized saucepan, sauté the crushed or chopped garlic, then add the spinach and sauté briefly (sauté frozen spinach until thawed, allowing some of the liquid to evaporate if necessary). Stir in the cream cheese and season with salt and pepper. Remove the cooked pumpkin from the oven, let it cool slightly, and scrape out the flesh with a fork. Mix with the sauce and stuff the pumpkin halves back into the sauce. Cut the feta into cubes and spread on top, sprinkle with Parmesan cheese, and bake again at 180°C until the cheese is lightly browned. Toast pine nuts, if desired, and sprinkle them over the pumpkin before serving.