Buy all ingredients right below the recipe
Ingredients
- 15g butter
- 150g shrimp
- 2 cloves garlic
- 10 cherry tomatoes
- 15ml olive oil
- Fresh herbs (thyme, oregano, rosemary, tarragon, lovage)
- Basil
- Zest of half a lemon
- A pinch of pepper
- A pinch of salt
- ½ pumpkin
Preparation
- 1Remove the seeds from the spaghetti squash and fill it with fresh herbs and butter. Cover with aluminum foil and bake in a preheated convection oven at 160 °C for 45 minutes. Use a fork to scrape out the cooked flesh into spaghetti-like strands.
- 2Halve the washed cherry tomatoes, crush the garlic. Heat olive oil in a hot pan, briefly sauté garlic and shrimp (cleaned, deveined), then add tomatoes, salt, and pepper. Sauté for another 2 minutes, finally mix in the spaghetti squash and season to taste.
- 3Garnish with basil leaves and a lemon slice.
