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Haley, Recipes

Spaghetti squash is one of those vegetables that people know or hear about but never seem to get to know. We think pumpkin or butternut, but never spaghetti variety.

Well, it’s time we broadened our cooking horizons and introduced a new player to the team. 

Spaghetti squash is literally as its name suggests, a squash, that when cooked turns into spaghetti-like noodles. Ideal for those with a gluten or wheat intolerance and pasts is a no-go. Or those that are wanting a lower-carb option for their bolognese. 

In this recipe, however, I have modified a pretty popular home-style dish by swapping out one carbohydrate for another. Don’t get me wrong, stuffed, baked, potatoes are great, but it’s autumn and the spaghetti squash is in season. Plus it’s a perfect way to try out a new ingredient. So let’s get to it.

Serves 2-4 | Prep time 15 minutes | Cook time | 60 minutes total

Ingredients

1 Spaghetti squash
1/2 C water
1 Tbsp Olive or coconut oil
1/2 red onion, diced
1 C kale or cavalo nero, chopped fine
2 garlic cloves. chopped fine
1/2 red capsicum, diced
1/2 C peas
1/2 fresh chilli, chopped fine (optional)
1 C grated cheese
1 tsp wholegrain mustard
2 Tbsp fresh herbs of choice
Himalayan salt and black pepper to season

Method
  1. Pre-heat the oven to 190c.  
  2. Slice the spaghetti squash in half lengthways and season the inside with salt and pepper. Place seasoned side down in the baking dish and pour in the water. Place in pre-heated oven for 50-60 minutes or until tender when pierced.
  3. While the spaghetti is cooking prep your vegetables. 
  4. To a pan over medium heat, add in oil, onion and garlic and saute for one minute. Add kale and capsicum then saute for a further 2-3 minutes until softened. Season with a little salt and pepper. Remove from heat and into a large mixing bowl. Add peas, fresh herbs, 3/4 of the cheese and wholegrain mustard then mix to combine.
  5. once the spaghetti squash has cooked, remove from the oven and let cool slightly.
  6. Once cool to the touch, use a fork to scrape out the spaghetti strands and add them to the bowl of ingredients. Mix everything together.
  7. Spoon the mixture evenly back into the squash skins and top with the leftover cheese. 
  8. Place them back into the same oven for 10 minutes or until cheese has melted. Top with more fresh herbs and a side of pesto.

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Bess, Recipes
The name in Thai is actually pronounced Pad Fuktong which means fried pumpkin. Don’t say it out loud to your children.

Serves 2, about 20 minutes to prepare + cook.

Ipumpkinngredients:

2 red chillis, finely chopped
2 spring onions, finely chopped
5 cloves of garlic
2 cups of pumpkin
1 egg, beaten
1T oil
1t of coconut / raw sugar
1T light soy sauce/oyster sauce
½ cup of water
A big bunch of fresh coriander, mint or Thai basil to serve!

Method:

1. Cut the outer skin off of the pumpkin and remove the seeds from the inside.

2. Cut the flesh into cubes.

3. Chop up the garlic and chillies.

4. Heat the oil in a pan and fry the garlic until it becomes lightly browned and fragrant.

5. Then add the chillies, spring onion and cook for a further minute.

6. Add the water and pumpkin into the pan and cover with a lid.

7. Cook for around 5-10 minutes until the pumpkin is softer, but still slight firmness (nicer when they are soft but hold their shape).  Then take off the lid and allow the remaining water to dry up.

8. Once the water is gone add the sugar and stir.

9. Make a small space to the side of the pan and pour in the egg, let it cook a bit in the pan first then coat the pumpkin with the egg.

10. Finally, add the soy sauce and stir quickly- serve hot with fresh herbs on top! Great with lean meat, rice + Asian greens.
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