Pumpkin Spaghetti
Ingredients
- 1 pumpkin *
- 20-30 g grated Parmesan cheese
- 80 g spaghetti
- seasoning: oil salt and pepper to taste.
Instructions
- Cut the top of the pumpkin off and with the help of a spoon remove the seeds.
- Bake at 180C for ~1h. Time will vary depending on the size of the pumpkin. I cooked it with the “top” on for the for 30mins and then removed it.
- Once ready the inside of the pumpkin should be very soft.
- With a fork, scratch the sides to release the pulp.
- Add Parmesan cheese, salt, pepper, oil inside the pink and mix well: this will become the most delicious topping for your pasta.
- Add cooked pasta and mix.
- Enjoy straight from the pumpkin
Video
Notes
I used the leftover pumpkin purée for my meal next day.
* my pumpkin was 30cm wide by 10cm tall but get a smaller one if you don’t want any leftover.