Spaghetti Pumpkin with Curry Seasoning and shallots

A side dish that goes with any main course, baked Katie Lee spaghetti pumpkin, supplemented with fragrant oil, only in this recipe mixes it with curry powder, shallots and fresh lemon zest, which gives brightness. After the pumpkin is baked, pulp is taken out of it, which has the shape of threads, similar to pasta. Katie mixes them in flavored butter. Directly before serving, pour the pesto and sprinkle the roasted pine nuts on the pumpkin.

Recipe author – Katie Lee

Share with friends: Time: 2 hours. Difficulty: easy Servings: 4 Used in recipes volumetric containers: one cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.

Contents

1 Ingredients for the recipe:
2 Recipe preparation:

Ingredients for the recipe:

1 spaghetti pumpkin (approximately 1.1 kg.)
55 gr. butter at room temperature
2 tsp soft curry powder
2 tsp chopped shallots
1 tsp shredded cilantro
1/2 tsp coarse salt plus more if necessary
Finely grated zest 1/2 lemon
Ground black pepper
1/3 Art. roasted pine nuts (approximately 45 g.)
Pesto sauce (see recipe), for serving

Recipes with similar ingredients: spaghetti pumpkin, shallots, nuts cedar, pesto sauce, lemon zest, curry, cilantro

Recipe preparation:

Preheat the oven to 205 ° C. Cover the parchment baking sheet With a sharp knife, make cuts on the pumpkin so that in the process cooking pulp easily separated. Put the pumpkin on prepared baking sheet and bake for about 1 hour 30 minutes. Give cool the pumpkin on a baking sheet for 20 minutes.
Meanwhile, in a small bowl, mash the cream with a fork oil, curry powder, shallots, cilantro, salt, lemon zest and pepper to taste. Cut the pumpkin in half and take out the seeds with a spoon. Big with a fork, separate the pumpkin fibers from the inside of the peel (if use a towel to hold the pumpkin if necessary). Stir with curry butter until butter will melt. Transfer the warm pumpkin to a serving bowl. Try and if necessary add salt and pepper. Serve the pumpkin warm with pesto, sprinkled with pine nuts.