Spaghetti Squash with Crème Fraîche and Sun-Dried Tomato Pesto

4 SERVINGS

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INGREDIENTS FOR SQUASH

2 spaghetti squashes
200 g crème fraîche
4 sprigs of rosemary
1 teaspoon ground nutmeg
Pink peppercorns
Olive oil
Salt

INGREDIENTS FOR PESTO

140 g sun-dried tomatoes in oil
50 ml olive oil (8 tablespoons)
40 g grated Parmesan cheese
1 clove of garlic
50 g pine nuts

INSTRUCTIONS

1
Preheat the oven to 170 degrees Celsius. Preferably use the grill function. Wash the squash and cut it in half lengthwise. Scoop out the seeds with a spoon. Brush the inside with olive oil, salt it, add a pinch of nutmeg, a few crushed peppercorns, and a whole sprig of rosemary to each half. Place on a baking sheet lined with parchment paper and bake for about 45 - 50 minutes depending on the size of the squash.
2
In the meantime, prepare the pesto. Blend all the ingredients together until smooth. You can leave a few nuts whole.
3
To check if the squash is properly baked, carefully start pulling along the fibers with a fork, which will visually create spaghetti. Remove the rosemary and pull out the entire inside this way. Add 50 g of crème fraîche to each part and put it back in the oven for another 5 minutes. Then carefully mix, add the prepared pesto, and serve.

Zuzana Nová

Zuzana is a mother of two, a great cook, and the author of the blog Nová kuchyně. Plus, she prepares recipes especially for Rohlík, and thus for you too. Taste some of her delicacies.