Pumpkin spaghetti

Ingredients

- 1 spaghetti squash

- 2 tbsp extra-virgin olive oil

- 2 cloves of garlic

- 400 g cherry tomatoes

- 200 g fresh spinach

- 1/2 zucchini

- 2 organic onions

- 250 g organic chestnut mushrooms

- Celtic sea salt and pepper to taste

Preparation method

1. Halve the spaghetti squash and remove all seeds.
2. Preheat the oven to 180°C.
3. Halve the pumpkins and remove the seeds. Season the inside with salt and pepper. Brush with olive oil and place them, cut side down. Place in the oven for 45 minutes.

4. Cut the mushrooms, garlic, cherry tomatoes, zucchini and onion into wedges.

5. Add the vegetables and fry until golden brown. Add the spinach and season the vegetables with salt and pepper.

6. Remove the pumpkin from the oven and scrape out the flesh with a fork.

7. Add the vegetables to the spaghetti squash and serve.