Spaghetti squash carbonara

Ingredients for 2 servings:

• 1 pumpkin(s) (spaghetti squash), approx. 1.2 kg
• 150 g sour cream
• 80g bacon
• 1 egg(s)
• 30 g Parmesan, grated
• Salt
• pepper

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

from the oven

Halve the pumpkin lengthwise and remove the seeds and fibrous core. Then place each half on a plate with a little water and microwave in the 800-watt microwave for about ten minutes (this also works in a pot or oven, but takes longer). Meanwhile, combine the eggs, sour cream, and Parmesan cheese in a large bowl and mix well. Chop the bacon and fry in a pan until crispy. Scrape the flesh from the pumpkin and add it to the sauce in the bowl along with the bacon. Mix everything together, season with salt and pepper (you’ll need plenty of salt). Spoon the mixture back into the pumpkin halves. Place the halves in a baking dish. Bake in a preheated oven at 200°C for about 25 minutes. Tip: Since the pumpkin becomes quite “mushy” with the sauce, a crusty baguette pairs well with it.