Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Squash puree
Spaghetti
How it's done
Squash puree
Heat the oil in a frying pan. Briefly sauté the garlic and onion, add the squash and cook briefly. Pour in the water, season with salt, reduce the heat, cover and simmer the squash for approx. 20 mins. until soft. Add the cream cheese, puree the squash until smooth.
Spaghetti
Cook the spaghetti in boiling salted water until just al dente. Set aside approx. 1 dl of the cooking water, drain the spaghetti. Transfer the squash puree to the same pan, add the reserved cooking water and stir until smooth. Add the spaghetti and chilli flakes, mix well.
| Tip: | Serve with parmesan shavings. |
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