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Spaghetti Squash with Juicy Beef Ragout

5 from 6 votes
Course Dinner
Cuisine European
Servings 4 people
Calories 419 kcal

Ingredients
 

  • 1 greater Spaghetti Pumpkin
  • 1 shot Extra virgin olive oil
  • Telly cherry pepper
  • Fleur de Sel sea salt
  • 200 g Freshly grated Parmesan
  • Parsley

Instructions
 

Pre heat the oven to 180 degrees celcius!

  • Cut the pumpkin in half! Be careful! Remove the core, drizzle with a little olive oil, pepper and salt!
  • Then bake in the oven on baking paper or in a baking dish for about 45-60 minutes. Until the pumpkin flesh comes off the edge! Spread the spaghetti squash with ragout on plates and sprinkle with Parmesan and chives! Serve!
  • Take out of the oven and let it cool down briefly! Scrape out the pulp with a fork! Then drizzle again with a little olive oil, pepper and salt. There was also a mixture of the two recipes below! 🙂 Couldn't make up my mind!

There were also:

  • Beef ragout with LOW CARB konjac noodles
  • Beef ragout with orichiette

Nutrition

Serving: 100gCalories: 419kcalProtein: 29.2gFat: 33.9g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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