Creamy Smoked Salmon Spaghetti Baked in Golden Squash
Ingredients (for 2 as main course)
2 golden nugget squash (small pumpkins)
100g spaghetti, cooked and drained per package direction
1 shallot, peeled and thinly sliced
1 clove garlic, crushed
100 (1/2 c) white wine
200ml sour cream
½ cup freshly grated parmesan
120g smoked salmon, cut into small pieces
Dill, chopped – to taste. I love it so I put quite a bit.
1. Preheat oven to 180C. Cut spaghetti into shorter pieces.
2. Heat oil and cook shallot & garlic until soften. Stir in wine, simmer until almost evaporated. Add cream and cheese, cook slightly thickened. Toss through smoked salmon, pasta and dill. Seasoning to taste.
3. Cut the top of squashes, scoop out the seed. Fill the squashes with pasta mixture. With the cap on, bake them in oven for 40 minutes or until the pumpkin flesh softens. Remove the top at the last 10 mins of baking to achieve the golden crust.
4. Serve hot.