Spaghetti Squash with Crème Fraîche and Sun-Dried Tomato Pesto
(0)
70 min
Under an hour
Sezamo
Descoperă o rețetă inedită și sănătoasă: dovleac spaghete copt, servit cu o smântână fină și un pesto de casă aromat din roșii uscate. Este un prânz vegetarian perfect pentru zilele de toamnă, plin de texturi surprinzătoare și arome mediteraneene.
Preparation method
Ingredients overview
- 2 pcs spaghetti squash
- 200 g crème fraîche
- 4 sprigs fresh rosemary
- 1 teaspoon ground nutmeg
- 1 pinch pink peppercorns
- 80 ml extra virgin olive oil (for squash and pesto)
- 1 pinch fine iodized table salt
- 140 g sun-dried tomatoes in oil jar
- 40 g grated Parmesan sachet
- 1 garlic clove
- 50 g pine nuts sachet
Preheat the oven to 170 degrees Celsius, ideally using the grill function. Wash the squashes and cut them in half lengthwise. Scoop out the seeds with a spoon. Grease the inside with some olive oil, season with salt, a pinch of nutmeg, a few crushed pink peppercorns, and a sprig of rosemary on each half. Place them on a baking tray lined with baking paper and bake for 45-50 minutes, depending on the size of the squash.
Meanwhile, prepare the pesto. Place the sun-dried tomatoes, the remaining olive oil (approx. 50 ml), grated Parmesan, garlic, and pine nuts in a blender and blend until smooth. You can keep a few whole pine nuts for garnish.
Check if the squash is ready by gently scraping the internal fibers with a fork; they should separate into spaghetti-like strands. Remove the rosemary and shred all the inside with the fork. Place 50 g of crème fraîche on each half and bake for another 5 minutes. Finally, mix gently, add the prepared pesto, and serve immediately.
Chef's tip
For extra flavor, you can toast the pine nuts in a dry pan for 1-2 minutes before adding them to the pesto.
15 min
Under an hour
