Spaghetti Squash with Nut Tomato Sauce

Make the whole pumpkin in enough salted water for about 30 min. on low fire. Remove from water and cool for a few minutes.

For the tomato sauce, score the tomatoes crosswise at the top, immerse in boiling water until the skin begins to separate. Remove the skin from the fruit, cut into quarters and remove the stem set. Chop the onions into small pieces. Remove the skin from the carrots and chop them as well. Sauté the onions, carrots and tomatoes in oil, tossing gently until the vegetables are cooked. Sauté the chopped nuts in oil and add the butter and nuts to the tomato sauce by the spoonful. It should form a creamy sauce. Season with salt and pepper.

Cut the slightly cooled pumpkin in half diagonally. Scrape down the pumpkin flesh with a fork, creating spaghetti strands. Lightly pour the tomato nut sauce into the halved pumpkin over the spaghetti strands.

The spaghetti squash is best served with green salad.

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