For the recipe in English, click here.

Špageti tikva s umakom od kozica na crveno jedno je od onih jela koja te iznenade već prvim zalogajem – lagano, aromatično, puno slojeva okusa i savršeno za trenutke kad želiš nešto posebno, ali bez previše kompliciranja. Ovaj recept spaja mediteransku svježinu, prirodnu slatkoću špageti tikve i bogati umak od gambera koji se kuha bez vrhnja, ali ostaje savršeno kremast zahvaljujući srdelama i pasati. Ako voliš morske okuse, ovo jelo vrlo lako može postati tvoj favorit za tjedni ručak ili večeru.

Sastojci:

• 1/2 špageti tikve (cca 600 g)
• 300 g svježih ili zaleđenih kozica
• 3 češnja češnjaka
• 100 g srdela iz konzerve (skinuta koža i maknuta središnja kost)
• 1/2 litre pasate
• 10-ak svježih listića bosiljka
• 1 kriška kruha
• 1/2 limete
• 1 žličica cimeta
• 1 žlica suncokretovih sjemenki
• 1 žlica badema
• Maslinovo ulje
• Chili sjemenke
• Sol
• Papar

Priprema:

1. Pečenje špageti tikve

Polovicu tikve izdubi žlicom i ukloni sve koštice. Namaži unutrašnjost maslinovim uljem, posoli i popapri, a u udubinu ubaci 2 češnja češnjaka u kori.
Peci na 180°C (s ventilatorom) 30-40 minuta kako bi se dio vode iz tikve posušio.
Kada je gotova, odstrani češnjak, a vilicom lagano odvoji meso tikve – dobit ćeš fine niti nalik špagetima.

2. Zlatne mrvice umjesto parmezana

U multipraktik ubaci šnitu kruha i malo maslinovog ulja, pa samelji par sekundi.
Dobivene mrvice preprži na vrućoj tavi dok ne postanu zlatne i hrskave.
Istresi ih u dvije zdjelice – poslužit će kao savršena, aromatična „zamjena“ za parmezan.

3. Aromatična posip smjesa (opcija 2)

U sjeckalicu dodaj bademe, suncokretove sjemenke, 2 žlice maslinovog ulja, svježe listiće bosiljka, sol i papar.
Samelji dok ne dobiješ povezanu pastu, pa je pomiješaj s jednom zdjelicom prethodno ispečenih mrvica.
Sada imaš dvije vrste posipa – biraj onu koja ti se više sviđa ili kombiniraj obje!

4. Umak od kozica na crveno (umak od gambera)

Na tavu dodaj maslinovo ulje, zagrij ga i ubaci nekoliko chili sjemenki.
Dodaj srdele bez kože i kostiju te protisni 1 češanj češnjaka.
Miješaj oko 1 minute.
Zatim dodaj kozice (ako su zaleđene, malo ih ranije odmrzni), posipaj cimetom i kratko promiješaj da se sve poveže.
Ulij pasatu, protisni pola limete, dodaj sol i papar te kuhaj oko 5 minuta. Prilagodi vrijeme kuhanja veličini kozica.
Dobivaš savršeno balansiran umak od kozica bez vrhnja – lagan, aromatičan i živih okusa.

5. Završni korak

Dobivene „špagete“ od tikve prelij umakom od kozica i obilno posipaj zapečenim mrvicama ili bosiljak–sjemenke smjesom.

Ako ti se svidio ovaj recept, podijeli ga, isprobaj već danas i javi dojmove!
Za još ovakvih kreativnih, zdravih i neobičnih recepata – zapratite stranicu i ostani u toku s novim idejama!

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Spaghetti squash with red shrimp sauce

Spaghetti squash with red shrimp sauce is one of those dishes that surprises you from the very first bite – light, aromatic, full of layers of flavor, and perfect for moments when you want something special without too much effort. This recipe combines Mediterranean freshness, the natural sweetness of spaghetti squash, and a rich gamberi sauce cooked without cream, yet still perfectly silky thanks to sardines and passata. If you love seafood flavors, this dish can easily become your new favorite for a weekly lunch or dinner.

Ingredients:

• 1/2 spaghetti squash (approx. 600 g)
• 300 g fresh or frozen shrimp
• 3 cloves garlic
• 100 g canned sardines (skin removed, central bone removed)
• 1/2 liter tomato passata
• About 10 fresh basil leaves
• 1 slice of bread
• 1/2 lime
• 1 teaspoon cinnamon
• 1 tablespoon sunflower seeds
• 1 tablespoon almonds
• Olive oil
• Chili flakes
• Salt
• Pepper

Preparation:

1. Roasting the spaghetti squash

Scoop out half of the squash with a spoon and remove all the seeds. Brush the inside with olive oil, salt, and pepper, and place 2 garlic cloves in their skins into the cavity.
Roast at 180°C with fan for 30–40 minutes to help some of the squash’s moisture evaporate.
When done, remove the garlic and use a fork to gently scrape the squash flesh into spaghetti-like strands.

2. Golden breadcrumbs instead of Parmesan

Place the slice of bread and a little olive oil into a food processor and pulse for a few seconds.
Toast the breadcrumbs in a hot pan until golden and crispy.
Transfer into two small bowls – these will serve as a perfect, aromatic “Parmesan alternative.”

3. Aromatic topping mixture (option 2)

In a chopper, add almonds, sunflower seeds, 2 tablespoons olive oil, fresh basil leaves, salt, and pepper.
Blend until the mixture becomes a smooth paste, then mix it with one bowl of previously toasted breadcrumbs.
You now have two topping options – choose your favorite or use both!

4. Red shrimp sauce (gamberi sauce)

Heat olive oil in a pan and add a few chili flakes.
Add the cleaned sardines and press in 1 clove of garlic.
Stir for about 1 minute.
Then add the shrimp (if frozen, let them thaw slightly beforehand), sprinkle with cinnamon, and mix briefly to combine.
Pour in the passata, squeeze in half a lime, add salt and pepper, and cook for about 5 -10minutes depending on the shrimp size.
You’ll get a perfectly balanced shrimp sauce without cream – light, aromatic, and full of bright flavor.

5. Final step

Pour the shrimp sauce over the spaghetti squash strands and generously sprinkle with the toasted breadcrumbs or the basil–seed mixture.

If you liked this recipe, share it, try it today, and let me know how it turned out!
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