Spaghetti with Pumpkin and Zucchini

Ingredients

• 1 Hokkaido pumpkin (≈800 g)
• 2 tbsp olive oil
• Salt
• 1 Zucchini
• 2 Spring Onions
• 300 g whole wheat spaghetti
• 4 tsp balsamic vinegar
• 1 packet of watercress

Instructions

1. 1.

   Clean, wash, and seed the pumpkin; cut flesh into bite‑sized cubes. Drizzle with 1 tbsp oil, lightly salt, and steam in a pot with a steamer basket for about 15 minutes.

2. 2.

   Meanwhile, wash and trim zucchini and spring onions. Slice zucchini into thin long strands, cut spring onions at an angle into pieces. Add both to the pumpkin after 15 minutes and cook for another 5 minutes.

3. 3.

   In parallel, cook spaghetti in salted water according to package instructions for about 9 minutes. Drain well and toss with remaining oil, gently mixing with the vegetables.

4. 4.

   Serve the spaghetti with pumpkin and zucchini on bowls, drizzle with balsamic vinegar, and sprinkle chopped watercress on top.