Easy bolognese Spaghetti pumpkin

 Easy bolognese Spaghetti pumpkin 

 Easy bolognese Spaghetti pumpkin 

It was intended that the recipe for this spaghetti pumpkin bolognese in my book Feel Good Food . But not that I could   get such a pumpkin in the summer. Bummer. So it was crossed   out and something else replaced it. And that pumpkin, it   just kept on my to cook list. Because I just wanted to give   it a try. It is not a pumpkin that you will find in every   supermarket. And it is also not available all year round.   The season runs from late fall to early winter. Now so. So   ask your greengrocer if he can order one for you.

 The spaghetti squash is super cool. After baking you can   pull threads from it, making it look like spaghetti. It    takes a while before the pumpkin is cooked. It is not really  difficult. But a little patience is needed. You can use any  sauce that you like. I have now opted for bolognese sauce. I  was looking forward to it again. Rather vega? Then omit the   minced meat. Or make it with pesto and ricotta or with   roasted tomatoes and


 Ingredients for 4 people

•  2 spaghetti pumpkins 
•  1 clove of garlic 
•  1 tsp of oregano 
•  Pepper and salt 
•  4 tbsp of olive oil 

 Bolognese sauce

•  300 gr ground beef 
•  2 balls of mozzarella 
•  1 onion 
•  1 clove of garlic 
•  1 carrot 
•  1 stem of celery 
•  500 ml sieved tomato sauce 
•  1 tsp of thyme 
•  1 tsp of oregano 
•  1 tsp of rosemary 
•  Pepper and salt 
•  Olive oil 

 This is how you prepare it
 Preheat the oven to 175 degrees.
 Make a herbal oil from the olive oil, a minced garlic clove,  the oregano and some pepper and salt. Halve the spaghetti   squash and remove the seed lists. Brush generously with the   herbal oil. Pour the rest of the oil in a baking dish. Place  the pumpkin with the cut surface down in the bowl. Bake the   pumpkins in 40 - 50 minutes.
 In the meantime, make the bolognese sauce. Peel and chop the  onion and finely chop the garlic. Fry this in a little olive  oil. Add the minced meat and fry with it. Cut the carrot   into cubes and the celery into rings. Bake this briefly.
 Add the oregano, thyme and rosemary and heat briefly. Add   the tomato sauce and let it simmer on a low heat. Continue   until the spaghetti squash is cooked. Season the sauce with   salt and pepper.

 spaghetti-pumpkin-bolognese sauce
 Remove the pumpkins from the oven and pull the flesh loose   with 2 forks. Be careful because it is very hot. Mix this   with the bolognese sauce.
 Put the filling back in the pumpkin. Tear the mozzarella and  divide it over the pumpkin. Put the pumpkin back in the  oven, so that the mozzarella can melt.