As I mentioned in Monday’s post, we got a spaghetti squash in our vegetable box delivery. I looked at this melon shaped object and thought – dealing with this needs help.
After much Googling, I decided to opt for Love & Lemons method of cooking, as it looked the easiest and most straightforward. You simply cut it in half, scoop out the seeds, season, add olive oil and bake for about 40 minutes at 200C, cut side down. She also suggests poking holes in the skin, which I did. Once cool, take a fork to the flesh and ‘make the spaghetti’.
I also decided to use this to make spaghetti squash with chickpeas and kale, also from Love & Lemons, substituting cavolo nero, which was in the fridge.
And then, of course, with us being close to the shortest day of the year, the light began to fade so the final picture is not the best. The final dish is topped with parmesan. I served it with homemade lamb burgers and couscous.
Verdict? I think I slightly overcooked the squash, but the mix was quite good and think it would be great with some tangy and salty feta on top. I believe there is another spaghetti squash in next week’s box, but at least I now know a basic cooking method. We will see what I do with it!
Also sharing in Min’s Wednesday Words and Whimsy #wwwhimsy linkup.
Thistles and Kiwis is a Wellington, New Zealand based blog written by Barbara, who likes cats, summer, good food and pretends to garden.
You can find Thistles and Kiwis on Facebook, and also on Instagram @thistlesandkiwis. If you want to get in touch, email me on thistlesandkiwis@gmail.com or lofgren@thistlesandkiwis.co