Nature gave us the Spaghetti pumpkin, which, it costs only bake, easily turns into vegetable noodles. It can be served in as a side dish to any dish. It turns out very tasty and low-carb replacement of traditional spaghetti with vegetables. And they, as well as real pasta, they are perfectly combined with parmesan. Rub parmesan on hot pumpkin spaghetti, sprinkle truffle oil for a more refined flavor and serve, sprinkled with fresh parsley. It turns out very tasty, simple and Useful. Share with friends: 
Time: 1 hour. 5 minutes. Difficulty: easy Servings: 4-6 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 2 medium spaghetti pumpkins, cut in half and peeled from seeds
- 2 tbsp. l olive oil
- 2 tbsp. l truffle oil
- 0.5 tbsp. grated parmesan
- 1/4 Art. chopped parsley
Recipes with similar ingredients: spaghetti pumpkin, truffle oil, Parmesan cheese, parsley
Recipe preparation:
- Preheat the oven to 175 ° C.
- Grate pumpkin slices with olive oil, salt and pepper. Lay the squash down on a large baking sheet and bake until the pumpkin will not become soft and the pulp will be split into long threads, 40-45 minutes.
- Cool the pumpkin a little. Using a large fork neatly Scrape the pumpkin fibers into a large bowl, roughly separating them as you curettage. While the pumpkin is still warm, sprinkle it with truffle oil, sprinkle with parmesan and parsley and pepper to taste. Gently mix and serve.
