{"id":218446,"date":"2026-10-26T17:05:16","date_gmt":"2026-10-26T15:05:16","guid":{"rendered":"https:\/\/gourmandelle.com\/?p=218446"},"modified":"2026-10-23T17:30:36","modified_gmt":"2026-10-23T15:30:36","slug":"dovleac-spaghetti-la-cuptor-cu-branza","status":"publish","type":"post","link":"https:\/\/gourmandelle.com\/ro\/dovleac-spaghetti-la-cuptor-cu-branza\/","title":{"rendered":"Dovleac spaghetti la cuptor cu br\u00e2nz\u0103 \u0219i usturoi"},"content":{"rendered":"\n

Acest dovleac spaghetti la cuptor<\/strong> e cel mai simplu fel \u00een care g\u0103tesc dovleacul meu preferat. Jum\u0103t\u0103\u021bile se coc cu ulei de m\u0103sline \u0219i usturoi pisat p\u00e2n\u0103 se rumenesc pe margini, miezul se desface cu furculi\u021ba \u00een f\u00e2\u0219ii, iar deasupra se gratineaz\u0103 un amestec de mozzarella, cheddar maturat \u0219i spanac baby tocat, p\u00e2n\u0103 se caramelizeaz\u0103 br\u00e2nza. La final, un praf de sare afumat\u0103 \u00een fulgi \u0219i p\u0103trunjel proasp\u0103t.<\/p>\n\n\n\n

Dovleacul spaghetti din poze l-am crescut din s\u0103m\u00e2n\u021b\u0103, \u00een gr\u0103dina mea, \u0219i dintre tot ce plantez, el e preferatul meu. O singur\u0103 plant\u0103 \u00ee\u021bi umple un col\u021b de gr\u0103din\u0103 cu dovleci aurii p\u00e2n\u0103 la sf\u00e2r\u0219itul verii, iar ei se p\u0103streaz\u0103 s\u0103pt\u0103m\u00e2ni \u00eentregi \u00eentr-un loc r\u0103coros \u0219i uscat. Sincer, nu are nevoie de mare lucru: usturoi, dou\u0103 br\u00e2nzeturi, un praf de sare afumat\u0103, iar restul \u00eel face cuptorul.<\/p>\n\n\n\n

Cum coci dovleacul spaghetti la cuptor<\/h2>\n\n\n\n

Coacerea decide totul, a\u0219a c\u0103 eu o fac a\u0219a, la 200\u00b0C:<\/p>\n\n\n\n

    \n
  1. Taie-l \u00een jum\u0103tate pe lungime.<\/strong> Ajung un cu\u021bit mare, bine ascu\u021bit, \u0219i un toc\u0103tor care nu alunec\u0103. Dac\u0103 are coaja foarte tare, \u00een\u021beap\u0103-l de c\u00e2teva ori \u0219i \u021bine-l \u00eentreg 3-4 minute \u00een cuptorul cu microunde.<\/li>\n
  2. Scoate semin\u021bele<\/strong> \u0219i fibrele din jurul lor cu o lingur\u0103.<\/li>\n
  3. Coace-l cu partea t\u0103iat\u0103 \u00een sus<\/strong>, uns cu ulei de m\u0103sline \u0219i cu usturoiul pisat \u00eentins peste miez. A\u0219a se rumenesc marginile \u0219i se pr\u0103je\u0219te usturoiul; cu partea t\u0103iat\u0103 \u00een jos, dovleacul se g\u0103te\u0219te la abur, iar f\u00e2\u0219iile ies mai moi \u0219i mai apoase.<\/li>\n
  4. Verific\u0103-l la 45 de minute.<\/strong> E gata c\u00e2nd furculi\u021ba intr\u0103 u\u0219or \u00een partea cea mai groas\u0103. Un dovleac mic poate fi gata \u00een 35 de minute, unul mare are nevoie de aproape o or\u0103.<\/li>\n<\/ol>\n\n\n\n
    \"Dou\u0103<\/figure>\n\n\n\n

    Apoi treci cu furculi\u021ba prin miez \u0219i el se desface singur \u00een f\u00e2\u0219ii lungi, ca ni\u0219te t\u0103i\u021bei. Las\u0103-le \u00een coaj\u0103, pentru c\u0103 acolo vine br\u00e2nza. Un mic secret, dac\u0103 vrei vreodat\u0103 f\u00e2\u0219ii \u0219i mai lungi, pentru un fel ca de paste: taie dovleacul \u00een rondele, nu \u00een jum\u0103t\u0103\u021bi, fiindc\u0103 f\u00e2\u0219iile cresc \u00een jurul dovleacului, nu pe lungimea lui.<\/p>\n\n\n\n

    Mozzarella, cheddar maturat \u0219i o m\u00e2n\u0103 de spanac<\/h2>\n\n\n\n

    Cele dou\u0103 br\u00e2nzeturi au roluri diferite. Mozzarella aduce elasticitatea<\/strong>, firele lungi care se \u00eentind c\u00e2nd ridici furculi\u021ba, dar singur\u0103 are gust bl\u00e2nd. Cheddarul maturat aduce gustul<\/strong>: intens, pu\u021bin a nuc\u0103, \u0219i se rumene\u0219te pe alocuri \u00een cuptorul fierbinte. Amestecate \u00een p\u0103r\u021bi egale, le ai pe am\u00e2ndou\u0103. Peste ele pun spanac baby tocat m\u0103runt<\/strong>, crud: se \u00eenmoaie \u00een cuptor, d\u0103 dungile verzi pe care le vezi \u00een poze \u0219i face din preparat un dovleac spaghetti cu spanac, nu doar cu br\u00e2nz\u0103.<\/p>\n\n\n\n

    Sarea Maldon afumat\u0103 e micul meu truc. C\u00e2\u021biva fulgi peste br\u00e2nz\u0103 ajung ca tot preparatul s\u0103 capete o arom\u0103 discret\u0103 de fum. Dac\u0103 po\u021bi, rade cheddarul chiar tu: br\u00e2nza ras\u0103 din pung\u0103 e acoperit\u0103 cu o pudr\u0103 care o \u00eempiedic\u0103 s\u0103 se lipeasc\u0103 \u0219i se tope\u0219te mai pu\u021bin frumos.<\/p>\n\n\n\n

    \"Dou\u0103<\/figure>\n\n\n\n

    Dovleacul spaghetti din s\u0103m\u00e2n\u021b\u0103: cultivare, recoltare \u0219i unde \u00eel g\u0103se\u0219ti<\/h2>\n\n\n\n

    Dovleacul din aceste poze a crescut \u00een gr\u0103dina mea, din s\u0103m\u00e2n\u021b\u0103. Se cultiv\u0103 ca orice dovleac de iarn\u0103: \u00eel semeni afar\u0103 dup\u0103 ce trec \u00eenghe\u021burile \u0219i se \u00eenc\u0103lze\u0219te p\u0103m\u00e2ntul, \u00eei dai soare din plin, loc s\u0103 se \u00eentind\u0103 \u0219i ap\u0103 constant c\u00e2t timp leag\u0103 rodul.<\/p>\n\n\n\n

    C\u00e2nd \u00eel culegi:<\/strong> c\u00e2nd coaja are un galben-auriu intens, e at\u00e2t de tare \u00eenc\u00e2t nu o zg\u00e2rii cu unghia, iar codi\u021ba \u00eencepe s\u0103 se usuce. Taie-l cu c\u00e2\u021biva centimetri de codi\u021b\u0103. Cules a\u0219a, se p\u0103streaz\u0103 s\u0103pt\u0103m\u00e2ni \u00eentregi \u00eentr-un loc r\u0103coros \u0219i uscat, deci g\u0103te\u0219ti din recolta ta p\u00e2n\u0103 t\u00e2rziu \u00een toamn\u0103.<\/p>\n\n\n\n

    Unde g\u0103se\u0219ti dovleac spaghetti<\/strong>, dac\u0103 nu ai gr\u0103din\u0103: toamna, \u00een pie\u021be, la produc\u0103torii mici \u0219i, tot mai des, \u00een supermarketuri, uneori sub numele englezesc, spaghetti squash, sau ca \u201edovlecel spaghetti\u201d. Semin\u021bele de dovleac spaghetti se g\u0103sesc la magazinele de semin\u021be \u0219i gr\u0103din\u0103rit.<\/p>\n\n\n\n

    Cu ce \u00eel serve\u0219ti \u0219i cum p\u0103strezi resturile<\/h2>\n\n\n\n

    Ca fel principal, o jum\u0103tate de persoan\u0103 e o por\u021bie generoas\u0103. Merge foarte bine cu o salat\u0103 verde, crocant\u0103, cu un dressing acri\u0219or care echilibreaz\u0103 br\u00e2nza. Ca garnitur\u0103, st\u0103 bine l\u00e2ng\u0103 chiftele de linte, o toc\u0103ni\u021b\u0103 de fasole sau ciuperci la cuptor.<\/p>\n\n\n\n

    Resturile se p\u0103streaz\u0103 \u00een frigider p\u00e2n\u0103 la 3 zile, acoperite. Le \u00eenc\u0103lze\u0219ti la cuptor, la 175\u00b0C, cam 15 minute, ca br\u00e2nza s\u0103 se rumeneasc\u0103 din nou; merge \u0219i la microunde, dar f\u00e2\u0219iile se \u00eenmoaie.<\/p>\n\n\n\n

    \"Furculi\u021b\u0103<\/figure>\n\n\n\n

    Dac\u0103 \u00ee\u021bi plac preparatele cu dovleac la cuptor, \u00eencearc\u0103 apoi dovleacul copt cu tofu afumat<\/a>. Pentru mai multe alternative la paste, vezi conopida cu br\u00e2nz\u0103 la cuptor<\/a> sau r\u0103sfoie\u0219te toate re\u021betele low-carb<\/a>.<\/p>\n\n\n\n

    \"Jum\u0103tate<\/figure>\n\n\n
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