Singles Dinner No. 102

Ingredients for 1 servings:

• n. B. water
• 1 pumpkin(s) (spaghetti squash)
• 2 potatoes, blue, peeled, weighed
• 1 shallot(s) or regular onion
• 1 garlic (solo garlic)
• 2 small carrots
• 1 thin spring onion(s), fresh
• ½ red bell pepper(s)
• 125 g salmon fillet(s) (stremellach with pepper)
• 2 sprigs of parsley
• Salt and pepper, colorful from the mill
• Fat for the pan

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 55 minutes; Total time approx. 1 hour 35 minutes

Halloween pan with blue potatoes, spaghetti squash, carrots, garlic, and pepper-stremel salmon

Heat the water in a large pot, pierce the pumpkin all over with a metal skewer (the pumpkin should be able to rotate in the water to cook evenly), and add it to the pot. Bring to a boil once, then reduce the heat to low and simmer gently for 20-30 minutes, depending on the pumpkin size. When the skin gives way when pressed with your finger, you can remove it from the water. Cut off a piece of approximately 150g from the pumpkin, and store the rest in the refrigerator for later use over the next few days. Remove the seeds and tough fibers from the skin with a spoon, then scoop the flesh onto a plate. Heat the fat in a pan over medium heat and add the finely diced potatoes. Quarter the carrots, slice them, and add them to the pan. Peel and finely dice the onion and garlic, and add them to the pan. Deseed and dice half the bell pepper, and add them to the pan, along with the finely sliced ​​spring onions. Cover, reduce heat to low, and simmer for about 10 minutes. Finely chop the parsley and place it on a plate. Then add the pumpkin flesh to the vegetables, season to taste, place the salmon on top, replace the lid, and simmer for another 15 minutes at the lowest heat possible. Arrange the vegetables on a plate, place the salmon on top, and sprinkle with parsley. Enjoy.