Text and photos: Anna Plaszczyk
13 January 2017
Spaghetti squash. Its pulp after baking looks just like pasta. Spaghetti squash, served with pesto, can become a diet, autumn alternative to so liked by all of us pasta! This unique delicacy has already appeared on vegetable stalls!
Autumn is associated with pumpkins. The multitude of their varieties, colours, flavours is a guarantee that they can be cooked endlessly. Where to buy them? In supermarkets there are not many varieties. However, delicious, flavourful and interesting varieties you can buy near Kraków at the farms, specializing in the cultivation of these plants. One of them is JEdynie from Wawrzeńczyce, which this year already offers dozens of pumpkin varieties.
Spaghetti squash is a delicious and light autumn dinner or lunch. It is diet, delicious both hot and cold. It tastes perfectly with homemade basil pesto.
Pumpkin Pasta with pesto and tomato sauce
1 spaghetti squash
A glass of fresh basil
1/3 cup of pine nuts (alternatively - cashew)
1/4 cup of olive oil
3 cloves of Polish garlic
250g of tomatoes
3 cloves of garlic
50 ml of Rapeseed oil
1 teaspoon of Herbes de Provence
1 teaspoon of dried basil
1 teaspoon of dried oregano
Prepare pesto as usual: put the ingredients to the pan and use a blender to make the mixture smooth. If it is necessary - pour a little of olive oil to pesto to get the perfect consistency. Wash the tomatoes for the red sauce, throw them into the blender together with the oil and garlic. Blend it to a smooth paste, put it into the pan and we reduce it with the herbs, salt and pepper.
Put the pumpkin in the oven for 25 minutes and bake it as a whole at 200 degrees. After this time, remove the pumpkin (look out – it is hot!). Cut the pumpkin in a half - necessarily along. Then remove the core - the seeds along with the stringy shell. But it is not the promised by the nature pasta yet!
After removing the core immediately you can see how this pumpkin wants to become a noodle! Well roasted pumpkin can be easily separated from shell and divided into the fibre. In order to make it easier - take a fork and ‚move the core of the pumpkin, separating each part of "pasta" with teeth of fork. It is important to do this not along the pumpkin, but across, ie at the width.
When both halves of the pumpkin are hollowed out - mix one of them with red, reduced tomato sauce, the other one - with basil pesto. Leave in a plate made of pumpkin! Pumpkin pasta can be eaten immediately, or additionally – it can be baked. For 15 minutes, at 180 degrees.