Pumpkin Spaghetti - Seed

Pumpkin Spaghetti.

A special, very tasty and low-calorie pumpkin. The strings will form automatically when you cook it or put it in the oven, great! The taste is quite neutral, (everyone's friend) a bit nutty and slightly sweet. Spice it up even more with your favorite tomato sauce or keep it simple with fresh herbs, olive oil and some spicy cheese.

It's a creeper

It is an enthusiastic crawler in your garden. Give it 1m2 of space or let it crawl along higher plants. Like all pumpkin varieties, this one also likes fertilizers, so give it an extra helping of compost every now and then.

Directly into the Earth

From May after frost (or a little earlier if you have the courage) sow this beauty in the open ground. Pre-sowing is of course also possible, but this easy, powerful plant does not need that. You can harvest the fruits in September and they can vary from 500 grams to 2.5 kilos. The storage time is not very long, about five weeks. Tip: sow every other week, so you can harvest longer and you won't have too many fruits at the same time.

Recipe

Cook the pumpkin whole for 40 minutes. Small ones take less time to cook, check this by piercing them with a fork. Cut it in half immediately (to avoid cooking) and remove the seeds and loosen the flesh with a fork. See the result in the photo.

Preheat the oven to 200 degrees. Cut the pumpkin in half and remove the seeds (dry them for the next season). Drizzle with olive oil, salt and pepper. And place the two halves on a baking sheet with the cut sides down. Process the pumpkin strings as you would with dough paste.

You can also fry the cooked strands with some garlic, herbs and whatever else comes to mind.

Enjoy!