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~Antonia~
Spaghetti pumpkin with tomatoes, spinach and ricotta
Pasta dish of pumpkin with ricotta, garlic, cherry tomatoes and spinach.
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Ingredients
Directions
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Preheat the oven to 200 ˚C.
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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.
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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.
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Note that the ricotta does not burn.
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Prick with a fork in the pumpkin. This is cooked when the fork goes easily.
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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.
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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.
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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.
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Remove the pumpkin and ricotta from the oven. Pull the pumpkin meat with a fork in strings.
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Carefully shovel the pumpkin into deep plates and spread the tomato spinach mixture over it.
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Crumble the ricotta over it and garnish with the roasted pumpkin seeds.
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Nutrition
370Calories
Sodium5% DV120mg
Fat37% DV24g
Protein30% DV15g
Carbs6% DV19g
Fiber32% DV8g
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