Sometimes I get so envious of other overseas cooking blogs, with their interesting ingredients that I can’t find in Australia. One of these ingredients is Spaghetti Squash. I couldn’t believe that you could make pasta from a pumpkin. However I finally found this Spaghetti Squash in a fancy grocery store on the north side of town.
Spaghetti Squash is an oblong seed-bearing variety of winter squash. It is very nutritious and contains omega 3 and 6 essential fatty acids, vitamin C, A and B; and is rich in beta carotene. It can be baked, boiled, steamed and microwaved. After cooking, you can run a folk through it and its flesh will separates into spaghetti-like strands.
I decided to roast my spaghetti squash, since everything tastes better roasted. It acutally turned out really well. I probably over cooked mine a little, so the strains were a little mashy. I served it with a delicious rich tomato sauce. Poor Marco missed out on this meal, but my lucky mum got to share it with me. She really enjoyed it, with a lovely glass of Lambrusco.
Spaghetti Squash with a delicious Sun dried Tomato, Olive, Red Wine Sauce (vegan, gluten free, soy free, nut free)
1 Spaghetti Squash (90g -100g)
sea salt to taste
black pepper to taste
1 small brown onion, diced
2 garlic, cloves diced
1 red chilli, diced
6 sun dried tomatoes, chopped
1 can good quality tomato pulp (I used Mutti)
1/2 can filtered water
sea salt and black pepper to taste
pinch raw sugar
2 tablespoons red wine (I used Lambrusco)
8-10 black olives
8 basil leaves, chopped
2. Cut off the stem of the squash, then cut it in half. Scoop out the seeds and remove some of the guts. Sprinkle some sea salt and black pepper and roast for 30-40 minutes or until cooked.
3. Heat a pan with a tablespoon or two of olive oil and add onion, garlic and chili. Saute for a few minutes until the onion starts to brown.
4. Then add sun dried tomato and saute for another couple of minutes. If you like add some of the oil from the sun dried tomatoes or olive oil.
5. Add the tomato pulp, water, sea salt, black pepper, raw sugar. Bring to a light boil, then leave to simmer.
7. Once the spaghetti squash is cool enough to handle, run a fork through the flesh to produce small strains of spaghetti.
8. Before serving add the basil leaves to the sauce and stir it through the hot sauce and to let it wilt.
9. Top the Spaghetti Squash flesh with the sauce.
On the side I made a Lemony Cannellini bean Salad. There is something so special when these simple ingredients are combined. It is lovely served with a rich main or can be jazzed up for the main event.
Zesty Cannellini bean Salad (vegan, gluten free, soy free, nut free)
1 can cannellini beans
1/2 small red onion, sliced
1/2 tablespoon lemon zest
small handful italian parsley, roughly chopped
3 tablespoons lemon juice
2 tablespoons extra virgin olive oil
sea salt to taste
1. Combine all the ingredients into a bowl and stir through. Can be made ahead of time.