Spaghetti squash (KETO low carb)
This time no snack or dessert but a main dish, #KETO style ofcourse 😊
It's october...pumpkin season. I never had eaten pumpkin actually to be honest. I always bought them for decoration in the back yard but this time I bought a different one to cook with. It was very delicious, so I will eat pumkin more often from now on.
I want to appoligize in advance that not all the step by step pictures are there, some of them were a bit blurry and didn't know how to fix it. But he....everybody what a cut in half pumkin looks like right 😋
Here we go!
- 1 spaghetti squash (it's called spaghetti squash because the flesh is threated)
- 2 tbs green pesto
- 1 garlic bulb
- 50 gr parmezan cheese
- salt and pepper
- a handfull fresh basil
- 3 tbs pine nuts
- 100 gr crumbled feta cheese
- 1 tbs sunflower oil
Preheat the oven at 200 degrees celsius, cut the squash in half and place them upside down in a little bit of water in a oven dish and put them in the oven for about 45 minutes. After the 45 minutes let it cool down for 10 minutes because it's pretty hot.
Fry the pine nuts until they are golden brown and add them in a bowl with the pesto
Squeeze the garlic bulb with a garlic press and add into the bowl together with the parmezan cheese.
Crumble the feta cheese with a fork and remove the flesh from the squash als with fork.
Wash and cut up the basil ( keep a few leaves aside for the garnish). Add the basil, feta cheese and pumpin flesh into the bowl, add some salt and pepper and mix it all together. Garnish with a few basil leaves.