Spaghetti squash with crème fraîche and sun-dried tomato pesto

Preheat the oven to 170 degrees Celsius (preferably with a grill function). Wash the squashes, cut them in half lengthwise, and scrape out the seeds with a spoon. Brush the inside of the squashes with about 2 tablespoons of olive oil, season with salt, sprinkle a pinch of nutmeg, a few crushed pink peppercorns on each half, and place a sprig of rosemary on top. Place them on a baking sheet lined with parchment paper and bake for about 45-50 minutes, depending on the size of the squashes.

Meanwhile, prepare the pesto. Place the sun-dried tomatoes, the remaining 50 ml of olive oil, grated Parmesan, garlic, and pine nuts in a food processor and blend until smooth. You can leave a few whole pine nuts for garnish.

The squash is well-baked when its flesh separates into spaghetti-like strands when gently pulled with a fork. Remove the rosemary sprigs and loosen the entire inside of the squash with a fork. Place 50 g of crème fraîche (or sour cream) on each half and return to the oven for another 5 minutes. Finally, gently mix, add the prepared pesto, and serve warm.