Spaghetti squash with crème fraîche and sun-dried tomato pesto

Preheat the oven to 170 degrees Celsius. Grill function is best. Wash the squash and cut it in half lengthwise. Scoop out the seeds with a spoon. Brush the inside with olive oil, season with salt, add a pinch of nutmeg, a few crushed peppercorns, and a whole sprig of rosemary to each half. Place on a baking sheet lined with parchment paper and bake for approximately 45 - 50 minutes, depending on the size of the squash.

Meanwhile, prepare the pesto. Blend all ingredients together until smooth. A few nuts can be left whole.

To check if the squash is properly baked, carefully pull the flesh with a fork along the fibers to create visual 'spaghetti'. Remove the rosemary and pull out all the flesh in this manner. Add 50 g of crème fraîche to each half and return to the oven for another 5 minutes. Then gently mix, add the prepared pesto, and serve.