Spaghetti squash with spinach and feta

Ingredients for 2 servings:

• 1 spaghetti squash
• 250 g spinach, fresh
• 1 pack of feta cheese
• 75 g crème fraîche
• 75g aioli
• e.g. salt and pepper
• Spice(s) of your choice

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 55 minutes; Total time approx. 1 hour 20 minutes

Super simple dish that only requires a little preparation time.

First, cut the pumpkin in half. Tip: If this is too difficult because the skin is quite hard, put the pumpkin in the microwave for 2-3 minutes. Let it cool briefly and then it should be easier. Preheat the oven to 200°C (top/bottom heat). Carefully remove the pumpkin seeds and place the two halves, skin-side up, on a baking sheet lined with baking paper. Bake in the hot oven for about 30-45 minutes, depending on the size. In the meantime, wash the spinach and cook it in a little water until soft, then press it through a sieve, squeezing it well. In a small bowl, mix the crème fraîche, ready-made or homemade aioli (alternatively, a crushed garlic clove with a little more crème fraîche works well) and season well to taste. Remove the pumpkin from the oven; it should have a lightly browned skin. Let it cool slightly and carefully scrape out one-third of the flesh, leaving some in the skin. Mix the scraped flesh (which will now be so stringy it resembles spaghetti) with the crème fraîche mixture and fill the pumpkin halves with it. Finally, spread the feta cheese on top and return it to the oven for another 10 minutes. Now scoop out the entire pumpkin and enjoy. Serve with fresh baguette. Note: I like to season with Just Spice pumpkin spice or Blockhaus magic spice.