Spaghetti squash with Parmesan and pine nuts

Ingredients for 2 servings:

• 1 spaghetti squash
• 1 tsp rapeseed oil
• 2 tbsp pine nuts
• 1 garlic clove(s)
• 1 onion(s)
• 1 tbsp butter
• 1 tbsp dried herbs, as desired
• 1 tsp lemon juice
• 2 tbsp Parmesan, grated

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 55 minutes

Preheat the oven to 200 degrees Celsius (top/bottom heat). In the meantime, wash the pumpkin and halve it. Rub the cut surfaces with rapeseed oil and place it cut-side down on a baking sheet lined with baking paper. Bake for about 40 minutes on the middle rack. In the meantime, lightly toast the pine nuts in a pan without fat until browned (do not let them get too brown!). Peel the garlic clove and onion and chop both very finely. Melt the butter and mix with the dried herbs, garlic, onion, and lemon juice. Finally, season the mixture with salt and pepper to taste. Arrange the baked pumpkin halves on a plate and remove the pumpkin seeds using a fork. Then, using a fork, lightly loosen and fluff the flesh up to the edges, so that it resembles spaghetti. Spread the butter and onion mixture evenly over the pumpkin halves and mix it in a little. Finally, sprinkle the pine nuts and grated Parmesan cheese on top. Serve and enjoy. Approx. 375 kcal per serving