Spaghetti made from pumpkin - a (gluten-free) dream

The sun is low. The days are getting noticeably shorter - what makes our lives beautiful now are the bright colors that are slowly filling the interiors. Things are also happening in the kitchen. The golden fruit that stays with us into winter is arriving and warming our hearts.

The first pumpkin dish of the season is one that bridges the gap between summer and fall brilliantly and with breathtaking ease, combining the fruits of both seasons with virtuosity: spaghetti made from spaghetti squash with tomato sauce.

So if you want to process the first pumpkin with the last tomatoes from the garden, you are cordially invited to put on an apron and heat the oven to 180 degrees.

What do we need?

1 spaghetti squash (approximately for 3-4 people - depending on the amount of sauce)

Grapes

Onion

Garlic

Parmesan, mozzarella

A little sugar

Vegetable oil, olive oil

Oregano

Salt, pepper

🧡 Cut the pumpkin in half, remove the seeds and brush generously with olive oil, season with salt and pepper

🧡 Place on a baking tray lined with baking paper and place in a preheated (180°C) oven

🧡 Chop the desired amount of onion (I use about one large onion per kilo of tomatoes) and fry in vegetable oil

🧡 Briefly add the garlic and caramelize with a little sugar

🧡 Now add the chopped tomatoes, season with salt and pepper and leave to simmer

🧡 Depending on the size of the pumpkin, remove from the oven after approx. 40 minutes and leave to cool slightly

🧡 Using a fork, scrape the inside of the pumpkin (the spaghetti) into a baking dish

🧡 Season the sauce to taste and mix carefully with the spaghetti

🧡 Depending on taste, sprinkle with mozzarella, Parmesan, other cheese or no cheese at all

🧡 Place in the oven for another 10-15 minutes

Perhaps enjoy with rocket salad or, if you haven't had enough yet, tomato salad. Have fun!