Spaghetti Squash with Crème Fraîche and Sun-Dried Tomato Pesto

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.