Spaghetti squash with Bolognese

Ingredients for 2 servings:

• 1 spaghetti squash
• 2 carrots
• ¼ celeriac
• ½ stalk(s) leek
• 6 beefsteak tomatoes
• 1 vegetable onion(s)
• 300 g minced meat (pork or beef)
• 2 garlic cloves, fresh
• 200 ml vegetable stock
• 1 small bunch of basil
• 1 sprig of oregano
• some Parmesan or Grana Padano, grated
• some olive oil
• Fleur de Sel
• pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 30 minutes

First, wash and trim the vegetables, then cut everything except the squash and tomatoes into small cubes. Peel and finely chop the garlic. Cut the tomatoes crosswise, pour boiling water over them, remove the skin, and then quarter them. Roughly chop the basil leaves and pluck the oregano leaves from the sprig. Add a little olive oil to a deep pan, lightly fry the minced meat with the onions and garlic, then add the diced vegetables. Sauté everything briefly, then deglaze with the vegetable stock. Add the quartered tomatoes and herbs and bring to a boil. Simmer over low heat, occasionally adding a little water, until the vegetables reach the desired consistency. Tip: the longer the Bolognese cooks, the better it tastes. Halve the spaghetti squash and remove the seeds with a tablespoon. Brush the flesh with a little olive oil, season lightly with salt, and place it on a deep baking tray or in a roasting pan. Then bake in a preheated oven at 160°C (fan oven) for about 45 minutes. Remove the baked pumpkin halves from the oven and scrape the flesh from the outside in with a tablespoon to create the typical spaghetti. Leave the pumpkin spaghetti in its shell and form a hollow in the center. Fill it with the Bolognese sauce and sprinkle with grated Parmesan or Grana Padano. Then return the pumpkin halves to the oven at 160°C (fan oven) for about 10 minutes. Serve directly in the pumpkin shells.