John Myers
Spaghetti Pumpkin with Mushroom Cream Sauce
The perfect spaghetti pumpkin with mushroom cream sauce recipe with a picture and simple step-by-step instructions.
- 0,5 Spaghetti squash
- 400 g Mushrooms
- 1 piece Onion
- 100 ml Vegetable broth
- 200 ml Milk 1.5%
- 2 Tl Strength
- Salt
- Pepper
- Iglo 8 herbs
- Some oil
- Clean the pumpkin and scrape out the inside with a tablespoon, then bake in the oven at 200 ° C top / bottom heat for about 30 minutes until it is soft.
- (The quicker option would be to put it covered in the microwave and cook for about 10-15 minutes at 700 watts)
- Clean the onion and cut it into fine cubes. Heat some oil in a pan and sweat it in it.
- Cut the mushrooms into large pieces and add them to the pan. Fry vigorously and then steam until cooked through.
- Season the whole thing with salt, pepper and the herbs.
- Deglaze with the stock and milk and bring to the boil again.
- Mix the cornstarch with a little water and gradually stir in until it has the desired consistency.
- “Scrape out” the pumpkin with the help of a fork and arrange on 2 plates. Add the mushroom cream sauce and garnish again with herbs.
- For WWler, pumpkin has 0 PP so feast without regrets, you only have to calculate the sauce. That’s 3 pp per serving. Enjoy your meal 🙂
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