Spaghetti squash with curry shallot dressing

Ingredients:

• 1 spaghetti squash (about 1.1 kg)
• 55 g of butter at room temperature
• 2 tsp soft curry powder
• 2 tsp chopped shallots
• 1 teaspoon chopped cilantro
• 1/2 teaspoon coarse salt, plus more if needed
• Finely grated zest of 1/2 lemon
• Ground black pepper
• 1/3 cup toasted pine nuts (about 45 g)
• Pesto sauce (see recipe), for filing

Preparation:

1. Preheat oven to 205°C. Line a baking sheet with parchment paper.
   
   Using a sharp knife, score the pumpkin to allow the flesh to separate easily during cooking. Place the pumpkin on the prepared baking sheet and roast for approximately 1 hour and 30 minutes. Let the pumpkin cool on the baking sheet for 20 minutes.
2. Meanwhile, in a small bowl, mash together the butter, curry powder, shallot, cilantro, salt, lemon zest, and pepper to taste with a fork.
   
   Cut the pumpkin in half and scoop out the seeds with a spoon. Use a large fork to separate the pumpkin fibers from the inside of the skin (use a towel to support the pumpkin if necessary). Toss with curry-infused butter until melted.
   
   Transfer the warm pumpkin to a serving bowl. Taste and add salt and pepper if needed. Serve warm with pesto sauce and pine nuts.