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Creamy squash spaghetti
30 m active | 30 m total
Nutrition facts per serving:
  • Energy in kcal about 479
  • Fat about 11g
  • Carbohydrates about 77g
  • Protein about 15g
This is needed
This is needed for 4 people
Squash puree
  • 1 garlic clove, squeezed
  • 1 onions, coarsely chopped
  • 1 tbsp olive oil
  • 300 g squash, cut into approx. 1 cm cubes
  • 1 dl water
  • 125 g cream cheese
  • 0.25 tsp salt
Spaghetti
  • salted water, boiling
  • 400 g spaghetti
  • 0.25 tsp chilli flakes
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And that's how it's done
And that's 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.