Pumpkin Salad

Cut the spaghetti squash lengthwise, remove the seeds and steam in the oven until not too soft. Using a fork, loosen the flesh from the peel and place in a bowl. Mix sour cream, lemon juice and spices. Pour this marinade over the still warm pumpkin. Prepare and grate the buttercup (use raw!). Clean and wash vegetables, grate carrots and radishes into fine strips, finely chop onions. Gently mix the vegetables with the spaghetti squash strands and allow to infuse. Sprinkle the chopped pumpkin seeds over the salad.

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