Ordinary potato casserole will get a more interesting taste and texture, if you combine potatoes with pumpkin Spaghetti. Pumpkin must be pre-cooked to easily separate it casserole fibers. You can bake it in the oven for this, but it will be much faster to put the pumpkin in the microwave. And so she does not exploded under the pressure of internal steam, do not forget to do fork deep punctures over the entire surface. Lay out a pumpkin with layers of potatoes in a mold and pour all the creamy sauce with thyme, garlic and parmesan. A win-win flavor combination which will give the casserole an amazing taste! Share with friends: 
Time: 2 hours. 15 minutes. Difficulty: easy Servings: 8-10 The recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 large spaghetti pumpkin (approximately 1.3 kg.)
- 2 tbsp. fat cream
- 4 tbsp. l (60 gr.) Butter
- 2 cloves of garlic, chopped
- 1 tsp fresh thyme leaves chopped
- 1 tbsp. grated parmesan
- 700 gr. roast potatoes, for example, Russet Burbank (approximately 2 large tubers)
- Special equipment: mandolin grater
Recipes with similar ingredients: spaghetti pumpkin, cream, butter creamy, garlic, thyme, parmesan cheese, potatoes
Recipe preparation:
- Preheat the oven to 190 ° C. Sprinkle a baking dish size 22 x 32 cm. culinary spray.
- Pour the pumpkin over the entire surface with a fork and then cook in the microwave at intervals of 5 minutes, turning the pumpkin, until it’s soft outside and squeezed out a little when pressed with a finger, only about 15 minutes. Be careful, turning over and laying out the pumpkin, as it will become very hot.
- Meanwhile, in a large saucepan, mix the cream, cream oil, garlic, thyme, 0.5 tbsp. Parmesan, 1.5 tsp salt and 1/4 hours l pepper. Peel the potatoes and then finely chop on a grater mandolin, folding in a creamy mixture. Over moderately high heat bring the mixture to a boil, then remove the pan from the stove.
- When the pumpkin has cooled down enough to work with, cut it in half, scrape the seeds, then separate the pulp a fork in a medium-sized bowl. Discard seeds and peel.
- Put half the potatoes on the bottom of the prepared dish. From above put half of the pumpkin pulp, then the remaining potatoes and the remaining pumpkin. Pour all the liquid from the potato mixture into bake dish and squeeze the vegetables to immerse them in the mixture. Sprinkle with the remaining 0.5 tbsp. Parmesan Put the form for baking on a baking sheet with sides and bake until golden brown so that the knife easily entered the potato, about 1 hour. Cool the casserole for 15 minutes before serving.
Note
Pumpkin can also be baked in the oven. Cut it in half and scrape out the seeds, lay the pumpkin downside down on the laid parchment baking sheet and bake in the oven at a temperature of 190 ° C in for 1 hour or until soft.
