Spaghetti Squash with Crème fraîche and Sun-Dried Tomato Pesto

Preheat the oven to 170 degrees Celsius (grill function is best). Wash the squashes and halve them lengthwise. Scrape out the seeds with a spoon. Brush the inside with 2 tbsp olive oil, season with salt, and add a pinch of nutmeg, some crushed pink peppercorns, and a whole sprig of rosemary to each half. Place on a baking sheet lined with parchment paper and bake for approx. 45 - 50 minutes, depending on the size of the squashes.

Meanwhile, prepare the pesto. Blend the sun-dried tomatoes, 8 tbsp olive oil, Parmesan, garlic, and pine nuts until smooth. Some pine nuts can be left whole for decoration.

You can tell if the squash is properly baked when you gently pull at the fibers with a fork and they look like spaghetti. Remove the rosemary and loosen all the flesh into strands. Add 50 g Crème fraîche to each portion and return to the oven for another 5 minutes. Then gently stir, add the prepared pesto, and serve.