Uncomplicated dark beer goulash with spaghetti squash

Ingredients for 2 servings:

• 400 g pork goulash
• 1 bottle of dark beer of your choice
• 1 pack of KNORR Naturally Delicious! Spicy Goulash (seasoning base)
• 1 pumpkin(s) (spaghetti squash)
• some spice(s) for the pumpkin flesh, of your choice, e.g. salt, pepper, nutmeg
• some butter for the pumpkin flesh
• some tomato ketchup and/or jam, sugar, for the goulash

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 1 hour 45 minutes

with spice base

Brown the pork goulash in batches in a pot and then deglaze with the bottle of dark beer. Be careful when adding the liquid, as the carbon dioxide will create a lot of foam. Also, don’t let it reduce too much, as this can make it bitter. Stir in the seasoning base and simmer, covered, for 1 1/2 hours according to the instructions, stirring occasionally. If there isn’t enough liquid, you can add a little water or dark beer. For a fruitier finish, add a little tomato ketchup or 1 teaspoon of jam, such as cranberry jam, directly to the goulash at the end. Pierce the pumpkin all over with a sharp object (e.g. a metal skewer or a sharp, pointed knife) and then simmer it gently in a pot with plenty of water for at least 30 minutes. This may take more or less time depending on the size of the pumpkin. The pumpkin is ready when you can dent the skin. Now remove the pumpkin from the pot and slice it open, preferably using a tall dish, as water may be trapped in the pumpkin, which could cause flooding when cutting it open. Remove the seeds and place the flesh in a bowl. Mix with the desired spices, add a little butter, salt, etc., and serve with the goulash. The fibrous flesh of the pumpkin combines well with the goulash sauce and is a good substitute for pasta. If you’re in a hurry or don’t have a large enough pot, you can also cook the pumpkin in the microwave. This requires piercing the pumpkin.