Pumpkin with Shrimp and Cherry Tomatoes

Name: Pumpkin with Shrimp and Cherry Tomatoes
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 2 servings
Cuisine: Italienische Küche
Ingredients: ½ squash; 15g butter; 150g shrimp; 2 garlic cloves; 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

2 servings

Buy all ingredients right below the recipe

Ingredients

½ squash
15g butter
150g shrimp
2 garlic cloves
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

Preparation

1
Remove 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.
2
Halve 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.
3
Garnish with basil leaves and a lemon slice.

Knuspr-Küche

Tip: For an extra nutty note, you can mix in some chopped walnuts into the batter. The muffins stay juicy for approx. 3 days in an airtight container.