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Spaghetti Pumpkin

It is still a bit unknown.. but the spaghetti pumpkin is a wonderful product! Did you know you can make a healthy pasta variation from this pumpkin? Have a quick look below how to do this!

Which one are you trying out? Let us know in a comment!


Pumkin with Carbonara filling

Bacon 50gr
Peas 4 big spoons
Parmesan cheese 2 spoons
Old rasped cheese 2 spoons
Single cream (slagroom) 125 ml
Half Spaghetti pumpkin

Pumpkin with tomato-spinach cream filling

Spinach A big handfull
Sun dried tomato’s 10
Garlic 1 Clove
Single cream 125 ml
Parmesan Cheese 2 spoons
Old rasped cheese 2 spoons
Olive oil
Half a spaghetti pumpkin

Preparation Process

Pumpkin preps:

Cut the pumpkin in 2 halves and remove the pips with a spoon. Sprinkle some olive oil and sea salt over it and put it for 40 minutes in the oven on 180 degrees. When ready, the pumpkin is nice and soft and you can easily get out the ‘spaghetti’. With this, you can prepare your sauce.

Carbonara sauce:

Fry the bacon and leave then on a paper to get out all the oil. Put the cream, peas, cheese and some pepper in a pan and heat it up. Add the pumpkin spaghetti as well. Add the bacon again and put the mixture of sauce and pumpkin into the empty pumpkin again.

Spinach-tomato cream sauce:

Crash the garlic clove and put in a pan with some olive oil and the spinach. Add the tomato’s, cheese, and pepper. When the spinach is shrunk add the cream and the pumpkin spaghetti and let it cook for a bit. When ready put the mixture back in the empty pumpkin.

Tips and variations

  • When you are ready, you can top it off with some extra cheese and put it under a grill till the cheese it melted.
  • Of course you can also use other type of sauces. By removing the cream, and adding tomato’s you can have a more healthier option.

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