John Myers
Spaghetti Pumpkin with Bolognese Sauce
The perfect spaghetti pumpkin with bolognese sauce recipe with a picture and simple step-by-step instructions.
- 0,5 Spaghetti Pumpkin
- 125 gr Ground beef
- 1 Onion
- 2 Spring onions
- 1 packet Sieved tomatos
- 1 El Tomato paste
- Salt
- Paprika
- Italian herbs
- 2 El Grated cheese
- I’ve rediscovered the spaghetti pumpkin, from the outside it looks a bit like a small watermelon. Goes from green to almost pure yellow. Really a culinary enrichment. The specialty is the pulp that gives this pumpkin its name, after cooking it can be carefully torn with a fork, this creates these spaghetti-like threads.
- Carefully cut the pumpkin in half lengthways (careful, hard shell, goes quite tough)
- Using a spoon, scrape out the seeds and coarse fibers in the middle.
- Dice the onion and spring onion and cut into fine rings, and sauté in a saucepan with a little oil.
- Add the minced meat and season well with salt, pepper and paprika.
- Sauté the tomato paste and deglaze with the tomatoes. Add the herbs and season again as desired.
- Place the pumpkin in a baking dish and fill the bologner sauce into the cavity. Sprinkle with the cheese and cook at 200 ° C for at least 60-70min. to bake.
- Then either spoon straight out of the pumpkin or carefully remove the pulp and serve on a plate with the sauce.
- For Weight Watchers friends, this pumpkin has a total of 9pp and makes you feel full, you can of course just use your own favorite sauce, enjoy it.
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