Spaghetti Squash with Porcini Mushrooms in Cream Sauce

Have fun preparing this mushroom dish!

Spaghetti squash with porcini mushrooms in cream sauce with raw ham waffle.

Make spaghetti squash in light salted water for half an hour on low fire, take out and cut away the skin with a utility knife. Cut the squash in half diagonally and remove the seeds. With both hands mash the pumpkin until it breaks into fine threads. Prepare the mushrooms (e.g. peel, remove woody parts and dirt) and cut into coarse cubes. Finely chop the shallot, sauté in butter. Add the kitchen herbs, sauté briefly until soft, then stir in the mange-tout mushrooms as well as the pumpkin spaghetti.

Deglaze with white wine and reduce. Add the whipped cream, gently and season with salt and pepper. Put the raw ham on baking foil and bake at 200 C in the oven for 5 minutes.

Arrange the pumpkin spaghetti, put the raw ham waffle on top and garnish with herbs.

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