Spaghetti squash with vinaigrette
A culinary surprise that reveals itself after cooking: The flesh of the spaghetti squash breaks down into fine “noodles”! This side dish recipe is a delicious low-carb alternative to real pasta.
People:For 2 persons
Cooking time:60 minutes
Difficulty level:
Easy
Recipe by:AUMAERK KULINARIK-TEAM
Ingredients
Spaghetti squash
| 1 piece | Spaghetti squash |
| 100 ml | Olive oil |
| 1 pinch | Salt |
| Some | Pepper |
Vinaigrette
| 100 ml | Balsamico vinegar |
| 50 ml | Water |
| Some | Mustard |
| 1 pinch | Salt |
| Some | Pepper |
| 100 ml | Olive oil |
Preparation steps
Spaghetti squash
- Preheat the oven to 150°. Cut the spaghetti squash in half lengthways and scrape out the core with a spoon.
- Line a baking tray with baking paper and generously spread olive oil, salt, pepper and - depending on taste - garlic on top.
- Place the pumpkin with the cut side on the baking paper and place in the oven at 150° for 45 minutes.
- After the baking time, remove the pumpkin from the tray and loosen the flesh with a fork. Now it becomes clear why this special type of pumpkin is called spaghetti pumpkin, because the flesh pulls spaghetti-like strings.
- Now place the flesh in a bowl to keep warm.
Vinaigrette
- Mix all the ingredients for the vinaigrette, pour the finished marinade over the pumpkin spaghetti and leave to infuse briefly.
- If you like, you can also sauté mushrooms of your choice and mix them into the pumpkin spaghetti for a particularly autumnal touch.
Indulgence tip: Served with juicy, tender premium beef and veal steaks, which fit perfectly into low-carb cuisine, this very special pumpkin is a real insider tip for nutrition-conscious gourmets. Try the spaghetti squash with vinaigrette as a side dish with aromatic, juicy beef bone steaks or fine, tender veal steaks, for example .