Preparation of ingredients:

Preheat the oven to 235°C. Wash and dry the fresh ingredients. Using a knife, split the pumpkin in half lengthwise. Peel and discard the stumps of the mushrooms and cut them into pieces. Peel the garlic and cut the onion into small cubes. Wash the oregano and remove the stems, tearing off the leaves. Wash the olives and chop them.

Roast the pumpkin

Season pumpkin with salt and pepper, pour olive oil on inside. In a greased baking dish, place the pumpkins on the cut side and drizzle olive oil over the skin. Fill ¼ of the pan with water and bake for 28-32 minutes (until tender). Remove from oven and allow to cool.

Make the sauce

While the pumpkin is roasting, heat about 2 tablespoons of olive oil in a saucepan, add the onion, garlic and mushrooms and season with salt and pepper. Roast for about 8 minutes, stirring occasionally. Add the diced tomatoes, season again with salt and pepper and simmer until the sauce thickens. Turn off the heat and add half of the oregano. Leave in a warm place.

Divide the pumpkin into threads

Once the roasted pumpkin has cooled, remove the seeds and discard them. Carefully spoon off the rind and transfer to a large bowl. Using your hands, carefully split the pumpkin into thin long strands ( they should resemble cooked spaghetti).

Finish the pumpkin

In a large skillet, heat the butter with 3 tablespoons of water until the butter melts. Stir in the pumpkin noodles. Cook for 4 minutes until the water has evaporated, stirring occasionally. Add half of the cheese and stir well until the products are completely mixed. Remove from heat.

Serve the dish

Divide the pumpkin into two portions. Sprinkle the sauce and olives on top. Garnish with remaining cheese and oregano.

Enjoy! 👩🍳