Looking at a plate with a dish, you might think that in front of you is spaghetti with pesto sauce. In reality, this is the lowest calorie and useful “pasta” that nature itself created. Because the flesh spaghetti pumpkin has the ability to split into separate fibers after baking, it remains only to get them with a fork. To such “pasta” is great for roasted hazelnuts and kale instead of pesto the basilica. The dish turns out dietary, saturated with vitamins, micronutrients and fiber. Nutritional value of one serving: (total 4) Calories 377, total fats 28 g., Saturated fats g., Proteins 7 g., carbohydrates 31 g., fiber g., cholesterol mg., sodium mg., sugar g. 
Time: 45 мин. Complexity: easy Servings: 4 The recipes use volumetric containers with a volume of: 1 glass (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml
Ingredients for the recipe:
- 1 medium spaghetti pumpkin (approximately 1.4 kg)
- 1/3 Art. rough hazelnuts
- 2 tbsp. roughly chopped kale leaves (approximately 60 gr.)
- 1/2 tbsp. fresh parsley
- 1 clove of garlic
- 2 tbsp. l golden raisins
- 5 tbsp. l olive oil
- 1/4 Art. grated parmesan, plus additional topping
- 1 tsp worcestershire sauce
Recipes with similar ingredients: pumpkin spaghetti, hazelnuts, kale, parsley, garlic, raisins, parmesan cheese, sauce Worcestershire
Recipe preparation:
- Preheat the oven to 200 ° C. Cut the pumpkin in half and remove seeds. Bake, then scrape the flesh to get separate fibers (see note).
- Meanwhile, fry in a dry frying pan in a moderately strong fire hazelnuts, stirring occasionally (about 3 minutes). Sprinkle on a plate and cool.
- Beat in pulse (intervals) feces with parsley, garlic, raisins and 2 tbsp. l toasted nuts in a blender or food processor before combining. Pour in 1/4 tbsp. olive oil. Beat until smooth. Add 1/3 tbsp. water, parmesan, Worcestershire sauce, 1/2 tsp salt and a little ground black pepper. Beat in pulsed mode until pesto components unite, if necessary, adding up to 3 tbsp. l water to make the sauce less thick. Salt and pepper again.
- Preheat the remaining 1 tbsp. l olive oil in large pan over medium-high heat. Add the spaghetti pumpkin. Fry, stirring, to coat with oil. Add 3/4 tbsp. kale pesto. Stir to coat the pumpkin sauce, adding up to 1/2 tbsp. water for dilution. Season with salt and pepper. Sprinkle the pumpkin with the remaining toasted nuts and parmesan.
Note
How to bake spaghetti pumpkin: cut both ends with a cook with a knife, then set the pumpkin upright and cut along in half. Scrape the seeds with a spoon and discard them. Put half pumpkins on a baking sheet slicing down. Bake at 200 ° C until soft (25 minutes). Allow to cool slightly. Scrape the flesh of a pumpkin with a fork, to get the fibers. Throw away the peel. Note: You can keep the remaining pesto in the refrigerator for 1 week or in freezer no longer than 1 month.
