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Spaghetti Pumpkin

Oven-roasted spaghetti pumpkin with cream cheese, spinach and Parmesan – a delicious low-carb alternative to pasta.

Ingredients

For 2 portions

Quantity

  • 1 spaghetti pumpkin

  • 1 onion

  • a handful of cherry tomatoes

  • 100 ml water

  • 2 tbsp cream cheese

  • olive oil

  • a handful of spinach

  • 50 g parmesan

  • salt

  • pepper

Preparation

Prepare the pumpkin:
Cut the spaghetti pumpkin in half lengthwise and remove the seeds with a spoon. Drizzle the pumpkin with a little oil. Place the halves cut-side down on a baking sheet lined with parchment paper and bake in a preheated oven at 200–250 °C for about 40 minutes.

Prepare the sauce:
Meanwhile, heat a pan. Dice the onion into small cubes and sauté it together with the cherry tomatoes.

Deglaze with 100 ml of water and stir in the cream cheese. Add the spinach and mix everything well until a creamy sauce forms. Season with salt and pepper.

Loosen the pumpkin:
Remove the pumpkin from the oven and gently scrape the flesh with a fork to create the typical “spaghetti strands.”

Fill & bake:
Evenly distribute the sauce into the squash halves. Sprinkle the Parmesan on top. Then bake for another 10 minutes until the cheese has melted.

Serving:
Enjoy directly from the pumpkin – simply use a fork to scoop up the spaghetti strands and sauce. 🍝✨

Preparation time: approx. 60 minutes

You can find the recipe video on our TikTok channel.

Products used

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