Spaghetti squash with crème fraîche and sun-dried tomato pesto

Name: Spaghetti squash with crème fraîche and sun-dried tomato pesto
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Yield: 4 SERVINGS
Cuisine: Italská kuchyně
Ingredients: 2 spaghetti squash; 200 g crème fraîche; 4 sprigs of rosemary; 1 teaspoon nutmeg; Pink peppercorns; Olive oil; Salt; 140 g marinated sun-dried tomatoes; 50 ml olive oil (8 tablespoons); 40 g grated Parmesan; 1 clove of garlic; 50 g pine nuts

4 SERVINGS

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INGREDIENTS FOR SQUASH

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

INGREDIENTS FOR PESTO

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

INSTRUCTIONS

1
Preheat the oven to 170 degrees Celsius. Grill function is best. Wash the squash and cut it in half lengthwise. Scoop out the seeds with a spoon. Brush the inside with olive oil, season with salt, 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 approximately 45 - 50 minutes, depending on the size of the squash.
2
Meanwhile, prepare the pesto. Blend all ingredients together until smooth. A few nuts can be left whole.
3
To check if the squash is properly baked, carefully pull the flesh with a fork along the fibers to create visual 'spaghetti'. Remove the rosemary and pull out all the flesh in this manner. Add 50 g of crème fraîche to each half and return to the oven for another 5 minutes. Then gently 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. Taste some of her delicacies.