spaghetti squash

Ingredients for 2 servings:

• 1 spaghetti squash
• 3 tsp, heaped pesto, red
• 150 g cherry tomatoes
• 250 g spinach
• 2 garlic cloves
• 1 handful of Parmesan, grated
• 2 tsp pine nuts
• some olive oil
• some salt and pepper

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 35 minutes

vegetarian

Preheat oven to 200°C (top/bottom heat). Halve the pumpkin along the long side and remove the seeds. Rub the inside of the pumpkin with olive oil. Bake the pumpkin, inside out, on a baking sheet lined with baking paper for 45 minutes. Remove the cooked pumpkin from the oven. Use a fork to scrape out the soft flesh. Sauté the spinach with the finely chopped garlic in olive oil. Halve the cherry tomatoes and sauté briefly with the spinach. Then add the pesto and pumpkin flesh. Fill the pumpkin halves with the mixture, sprinkle with Parmesan cheese and pine nuts, and bake in the oven for another 5 minutes (grill if possible) until the cheese is melted. The spaghetti squash is especially delicious if you use spicy, red pesto!