Spaghetti pumpkin with tomatoes, spinach and ricotta

Preheat the oven to 200 ˚C.

Halve the pumpkin in the length. Remove the seeds and keep behind. Place the pumpkin halves with the cutting edge down on a baking tray covered with parchment paper.

Pour the ricotta from the tray next to the pumpkin on the baking tray. Fry the pumpkin and ricotta in the middle of the oven for about 35-40 minutes.

Note that the ricotta does not burn.

Prick with a fork in the pumpkin. This is cooked when the fork goes easily.

Place the pumpkin seeds on the baking sheet for the last 20-25 minutes. Sprinkle with olive oil and sprinkle with salt if necessary. Roast golden brown.

In the meantime, finely chop the garlic and the tomatoes in half. Heat the oil in a stirring stir fry the garlic and tomatoes 5 min.

Add the spinach and stir fry for another 3 minutes. Take the woks off the heat and season the tomato spinach mixture with the balsamic vinegar, salt and pepper.

Remove the pumpkin and ricotta from the oven. Pull the pumpkin meat with a fork in strings.

Carefully shovel the pumpkin into deep plates and spread the tomato spinach mixture over it.

Crumble the ricotta over it and garnish with the roasted pumpkin seeds.