John Myers
Contents
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Ingredients
- 1 Spaghetti squash approx. 1 kg
- 4 Branches Thyme
- 2 Branches Rosemary
- 2 Garlic cloves
- 5 tbsp Olive oil
- 150 g Parma ham
- 1 bunch Flat leaf parsley
- 2 Egg yolk
- 100 g Sour cream
- 200 g Ricotta
- 80 g Freshly grated Parmesan
- Sea salt
- Black pepper
- Freshly grated nutmeg
Instructions
- Wash the herbs and shake dry.
- Pluck leaves or needles and finely chop.
- Peel and chop the garlic.
- Halve the pumpkin lengthways.
- Remove the fibrous interior with the seeds.
- Mix 4 tablespoons of olive oil with thyme, rosemary and garlic, brush the pumpkin halves with it.
- Place the halves with the cut surfaces facing up on a baking sheet and cook in a preheated oven at 180 ° for approx. 30-45 minutes until the flesh loosens easily from the skin with a fork.
- But the pumpkin must not be mushy.
- In the meantime, cut the ham into strips and fry them in the rest of the olive oil in a pan until crispy.
- Wash the parsley and shake dry.
- Pluck the leaves and chop finely.
- Mix the egg yolks, sour cream, ricotta and 60 g Parmesan in a large bowl and season the mixture with salt, pepper and nutmeg.
- As soon as the pumpkin is ready, use a fork to remove the fibrous pulp from the skin.
- Leave the outer skin of the pumpkin to stand.
- Turn the oven up to 220 °.
- Add the pumpkin meat, ham strips and parsley to the ricotta and sour cream mass, season everything again with salt, pepper and nutmeg.
- Pour the mixture into the pumpkin halves, place them back on the baking tray and sprinkle with the rest of the Parmesan.
- Then bake the pumpkin in the oven for approx. 10 min.
