Bratwurst in spaghetti squash ring with onion and bacon dip
Here's how it works for 2 people:
Peel 1 spaghetti squash with a large, sharp knife and slice into 2 cm thick slices. Remove the inside of the pumpkin with a spoon and discard (or use for a vegetable broth). Preheat the oven to 170 degrees . Lay out a baking tray with baking paper and spread the pumpkin rings over it. Mix 5 tablespoons of olive oil with 1 teaspoon paprika powder sweet and 1 pinch of black pepper . Brush the rings on both sides with the seasoning oil. salts . Bake for 30 minutes in the oven .
Onion and bacon dip
4 onions peel and cut into thin slices. Sauté 2 tablespoons bacon cubes in 1 teaspoon oil in a sauté pan or small pan until brown. Then add the zucchini rings, dust with 1/2 teaspoon paprika powder sweet and 1/2 teaspoon ground cumin and simmer until the onions are glassy and slightly brown. Pour 400 ml of water and simmer for 15 minutes on a low heat until the sauce has reduced by half. Season with salt and pepper . Bring to a boil shortly before serving and stir in a little ice-cold curd in the sauce for a lightly creamy binding. Then do not cook again.
Depending on your hunger 2 or 4 good coarse herbs -Bratwurst from the butcher of confidence in a pan with 1 teaspoon oil crispy brown roast . If necessary, cut or pierce the sausages to allow some fat to roast.
Have a pumpkin ring on each Give a plate and put a sausage on it. Cover with a few spoonfuls of onion-bacon dip. To taste, decorate with herbs (for example sage).To do this, make pumpkin nests as described above and fry them in a pan in a little oil from both sides crisply. Serve with salad.