Whenever we prepare this one in our workshops the first reaction so far has been: Why is it called spaghetti squash? On first sight there is nothing particularly mind-blowing about this variety. It’s oval and yellow-orangish, quite alike its cousins from the family of Cucurbita pepo. What makes this variety special is revealed only after cooking: the strand-like flesh structure, i.e. the veggie lookalike version to traditional manmade spaghetti. Enjoy it with a lovely glass of Auxerrois from De Kleine Schorre.
1 spaghetti squash (cut in half)
50g grated Allgäuer Bergkäse
50g grated or thinly sliced Halloumi
1 tbsp Amore ~ Italian spice mix
Handful of cauliflower florets (finely chopped)
Fresh sprigs of herbs (oregano, thyme…)
Freshly ground black pepper
Salt (to taste)
- Preheat the oven to 200 °C. Spray both squash halves with some olive oil, sprinkle salt to taste and place them facing down on a lined baking sheet.
- Bake for 20 minutes. Meanwhile make the filling.
- In a bowl break the eggs, stir in the tomato puree and a splash of olive oil. Mix in ½ of the cheeses, the spice mix, salt to taste and cauliflower pieces. Set aside until needed.
- After 20 minutes, take out the squash halves ~ carefully, they are steamy & hot, please use proper gear to avoid burning your hands and face ~ place them on a heat-resistant and stable underground.
- Take the filling and pour an equal amount into each squash half. Finish with the rest of the cheese atop, some freshly ground black pepper and garnish with the fresh sprigs of herbs.
- Place back into the oven and bake for another 20 minutes or until the cheese is molten and golden brown.
- When they are ready, take the squash halves out and leave to cool for at least 5 minutes. You can serve these as is, placing them in a deep plate to avoid rolling around while eating.
Here are the exact things we used:
- Spaghetti pumpkin: we bought ours at our local farmer
- Allgäuer Bergkäse: we got ours at Odin
- Halloumi: we used Haloemie
- Eggs: for us there is only those from the local farmer, free range chickens living a happy and healthy life
- Amore Italian Spice Mix: you can find the recipe here
- Cauliflower: we bought ours at Verswinkel G.J. van der Kooy
- Olive oil: we used Finca Forata
- Tomato puree: we used De Nieuwe Band
- Fresh herbs: we harvested our own thyme and oregano
- Black pepper: we used Lampong peppercorns
- Salt: Salt: we used Dutch Waddenzout naturel
- De Kleine Schorre Auxerrois: you can buy a bottle at Nederwijndomein.nl
- Kitchen towel: vintage
- Table runner: made by Fabulously Dutch, alas sold out already…