Baked Pumpkin Carbonara Style
Casserole
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Cook Time
1 h 20 min
Servings
2
Difficulty
Medium
Prep Time
20 Min
Description
This baked pumpkin, filled with a creamy carbonara sauce, is a real highlight in autumn! I always make it when I want to put something special on the table. The spaghetti squash is baked in the oven, which gives it its characteristic spaghetti-like strands. The sauce, refined with diced bacon and Parmesan, is prepared in the Thermomix® and then filled into the pumpkin. A dish that not only tastes delicious, but also looks great. Perfect for a cozy dinner!
Ingredients (11 ingredients)
-
1 piece Spaghetti squash
-
2 tsp Olive oil
-
1 piece Onion
-
1 clove Clove of garlic
-
100 g Diced bacon
-
200 g Cream
-
1 piece Egg yolk
-
2 tbsp Crème fraîche
-
30 g Grated Parmesan
-
Salt
-
Pepper
Preparation (7 steps)
Preheat oven
Preheat the oven to 180 degrees top and bottom heat.
Prepare pumpkin
Halve the pumpkin lengthwise and use a spoon to remove the core. Brush the cut sides with olive oil. Place on a baking sheet lined with baking paper with the cut side up and bake for 45 minutes.
Chop onion and garlic
Put the onion in the mixing bowl and chop for 3 sec./level 5. Scrape down with the spatula. Add the clove of garlic and chop for 3 sec./level 7. Scrape down with the spatula.
Sauté bacon
Put the olive oil and the diced bacon in the mixing bowl and sauté for 3 min./120°C/level 1.
Prepare sauce
Put the cream, egg yolk, crème fraîche and grated Parmesan in the mixing bowl and stir for 20 sec./level 3. Season with salt and pepper.
Prepare pumpkin
Remove the pumpkin from the oven, add salt and pepper and loosen the pulp with a fork. This creates spaghetti-like threads.
Fill and bake pumpkin
Fill the sauce into the pumpkin halves and bake for another 15 minutes.
Finished cooking? Great! 🎉
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Created by
Sophie Krause
2
Rezepte
0
Kochbücher
Tags
Allergens
- Eggs
- Milk (including lactose)
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