After the squash
was baked, I scrapped it with two forks and did indeed end up with strands. Ok, they were
not really as long as spaghetti but did look like noodles. I served them just
with the mushroom sauce and grated Parmesan but the whole dish tasted really
delicious.
INGREDIENTS
(for 3-4 portions*):
1 spaghetti
squash (approx. 1kg),
500g
mushrooms (champignons or wild mushrooms),
1 tbsp
butter,
1 tbsp
olive oil,
200ml
vegetable stock,
2 tsp dry thyme,
200ml cream
(30%),
salt and
pepper
grated parmesan
cheese to serve.
METHOD:
- Heat and oven to 180 Celsius degrees (fan oven).
- Wash the pumpkin, cut in half and with a spoon remove its seeds.
- Place the halves skin side up on a baking tray covered with aluminum foil and bake for 30-40 min until the skin is soft and can easily be pierced.
- Clean and slice the mushrooms.
- On a medium heat warm up the oil and butter, add the mushrooms, raise the temperature and fry for 3 minutes.
- Add the stock and on a medium heat cook everything for 5 minutes.
- Add the thyme, cream and seasoning and cook for 1-2 minutes longer.
- When the pumpkin is baked through, scrap its flesh with 2 forks to get noodle-like strands.
- Transfer the pumpkin to the frying pan with the sauce, stir it and adjust the seasoning. You probably will have to add quite a lot of salt and pepper, as the pumpkin has not been seasoned at all.
- Serve with grated Parmesan.
*This dish is
quite filing. But if you are planning to make it for 4 very hungry people, you
may want to serve a light soup at first.
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