Do not judge by this dish at first sight; it’s not pasta at all, and fried spaghetti pumpkin in tomato and basil sauce served along with beef and pork meatballs фарша. 
Photo of the dish:Kang Kim Time: 1 hour. 10 min. Difficulty: Easy Portions: 4 V recipes use measured containers with a volume of: 1 glass (tbsp.) – 240 ml 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 medium spaghetti pumpkin (about 1 kg)
- Coarse salt
- 3 tbsp. l olive oil, plus some more for gravy
- 2 chopped celery stalks
- 1 coarsely chopped medium carrot
- 1 coarsely chopped medium onion
- 6 cloves of garlic
- 1 tbsp. fresh parsley leaves
- 450 gr ground beef
- 450 gr minced pork
- 2 large eggs
- 1 tbsp. breadcrumbs
- 1 tbsp. plus 3 tbsp. l grated parmesan cheese
- 2 cans of 800 gr. canned tomato puree
- 2 large basil branches
- 1 tsp dried oregano
Recipes with similar ingredients: pumpkin spaghetti, celery, carrots, onions, garlic, parsley, ground beef, minced pork, eggs, breadcrumbs, Parmesan cheese, mashed tomatoes, basil, oregano
Recipe preparation:
- Preheat the oven to 220 ° C. Cut the pumpkin in half and remove the seeds. Sprinkle the cut parts with 0.5 tsp. salt and grate olive oil. Put the pumpkin on a baking sheet, cut side up and cover with foil. Cook for 20 minutes, then remove the foil and fry for about 35 minutes, until the pumpkin is soft.
- In the meantime, make meatballs: Pour over baking tray with olive oil. Place celery, onions, carrots, garlic and parsley in a food processor and chop until pasty consistency. Transfer half the pasta to a bowl; add minced meat eggs, breadcrumbs, 1 tbsp. Parmesan and 1 tsp salt then mix by hand until smooth. Form about 24 meat 5 centimeters in diameter, shift them to cooked baking sheet. Cook until hard but not full readiness, approximately 10 min.
- Prepare the sauce: Preheat 3 tbsp. l olive oil in large saucepan over medium high heat. Add the remaining vegetable mixture and cook, stirring, until slightly dry, about 5 minutes Pour in tomato puree; rinse each jar 1 Art. water and add to the pan. Add basil, oregano and 1.5 hours. l salt. Let the mixture boil, then add the meat balls and cook until the sauce has thickened and the meatballs are ready, 15-20 minutes Take out the basil.
- Using a fork, scrape the flesh of a pumpkin to resemble spaghetti; transfer it to a large bowl and add 2 tbsp. l grated Parmesan Salt the mixture. Put the pumpkin in bowls, put it there several meat balls, sauce and 1 tbsp. l the remaining Parmesan
- This recipe makes a lot of meatballs and sauce. They can be stored in the freezer for up to 1 month.
