Delicious spaghetti and pumpkin pan
Since the pumpkin harvest in our garden last autumn was very abundant and the stored remainders had to be processed quickly, I wanted to bring something new to the table instead of the already obligatory pumpkin loaves in our family. I would like to introduce you to my most successful creation here.
Spaghetti and pumpkin pan with bacon
(without bacon also recommended for vegetarians)
Required cooking utensils / utensils:
1 large, high cooking pot (at least 5 L content) with lid,
2 sturdy metal spatulas or 2 large, flat foam trowels,
1 large kitchen knife, 1 medium pan,
1 large-capacity pan with non-stick coating.
Ingredients (quantities for 4 people):
1 spaghetti squash weighing about 1.5 kg,
1 pack (250 g) Mie egg noodles
or other fine instant noodles in the same amount,
1 bunch of spring onions or 1 medium onion,
1 green or red pepper,
1 chilli pepper fresh or dried
2 toes of garlic (if you do not like it, leave it off)
200 g smoked bacon (Black Forest),
100 g of Parmesan
4 tbsp oil
spices:
Salt, pepper, ginger (powder or fresh),
Basil, thyme, fresh green parsley
Preparation:
Pierce pumpkin all around with a large meat fork at 2 cm intervals. Caution, danger of injury! For long-stored pumpkins with a hard shell that is no longer possible, is only as long as the shell is still green and relatively soft.
Put the pumpkin in plenty of lightly salted cold water in a sufficiently large saucepan, the pumpkin should be able to swim and turn in the water. Cover and cook with reduced heat for about 1 hour.
In the meantime, pour the noodles in a large bowl with boiling water, let cover for 4 minutes, strain and drain well. Then spread the pasta on a tray and let it dry.
Cut the bacon into thin slices and then into strips, cut the onion, paprika and chilli into strips, if fresh ginger is used, then cut it into fine strips and then into small cubes.
In the smaller pan, heat 1 tbsp of the oil, bake the bacon crispy with frequent turning, remove from the fat with a fork, drain on kitchen paper; keep warm.
In the leftovers, let the onion turn glassy, add pepper strips, chilli, ginger and pressed garlic cloves and roast for 5-7 minutes.
Place pot with garnished pumpkin in the sink, place a large board next to it on the drip tray of the sink and lift the pumpkin out of the water with the sieve trowels or the spatula.
Let rest for a few minutes, then cut the pumpkin lengthwise with a large knife. Careful, the water inside the pumpkin is very hot!
Scrape out kernels and fibers with a spoon. Then, with a fork, pick the pumpkin meat into fine strips (it works even better with clean fingers!) Let the shredded pumpkin meat on a clean cloth slightly overdrive.
In the meantime, heat the remaining 3 tablespoons of oil in the large pan, fry the overdried pasta in it, then add the roast vegetables, ginger, salt, pepper, basil, thyme and finally the prepared pumpkin, mix well, sprinkle with chopped parsley Serve on plates, sprinkle with grilled bacon strips and grated Parmesan.
Preparation time approx. 90 minutes
