so yummy I have to make a record of it
I have made a lot of yummy variations of Green Spaghetti Sauce over the years, and they are usually wonderful, but I am particularly happy with the one I did on Saturday, so I am going to write it down before I forget.
Green Spaghetti (gluten free)
1 spaghetti squash
3 small heads of home-grown garlic (each one is one big round clove each--they didn't separate into individual cloves)
260 grams fresh spinach (it comes in 65 gram bags here)
1/2 cup previously chopped, steamed, and then frozen home-grown silverbeet
1 can artichoke bottoms, drained
1/4 cup canned chickpeas, drained
1/2 cup sunflower seeds
1 T flax seeds
dash each of pepper, dried rosemary, onion salt
1 T butter
Stab a hole in the squash with a sharp knife and set it into a pan in the oven to roast at 150 C for an hour. Poke holes in the garlic skin and put them into the oven to roast as well. It should be done in 20 to 30 minutes--pull it out when it is soft, and leave the squash to keep roasting. (Note: failure to poke the hole in the garlic will cause one of them to explode all over the inside of the oven, which is why only three, instead of the four I had planed to use, made it into the sauce. I do not recommend repeating this experiment unless you do so in a covered roasting pan, it turns out to be very difficult to remove the garlic on the oven roof behind the burner, even when the oven is cool.)
Take the silverbeet out of the freezer and set it into a microwave safe bowl and use the microwave to thaw it.
Steam the spinach till darker and wilted.
Put the thawed silverbeet, spinach, roasted garlic (after removing the peeling), seeds, chickpeas, and spices into a food processor and process till well blended. If needed add a small amount of the water from steaming the spinach to give it a more sauce like consistency. Transfer the sauce to a microwave safe bowl and give it a couple of minutes in the microwave at full power, stir, and it you would like it hotter yet, give it another couple of minutes. Repeat till it seems hot enough.
By now the squash should be about ready. When it is cooked through cut it in half, scrape the squash "noodles" out into a large bowl, stir in some butter (or other oil of choice if you don't do dairy) and stir in the sauce.
Notes:
*If you don't happen to have silverbeet from your garden in the freezer you can substitute fresh or frozen greens of your choice. In the latter case, steam them, too.
*If you can't get spaghetti squash just now, feel free to substitute any kind of pasta you enjoy
Green Spaghetti (gluten free)
1 spaghetti squash
3 small heads of home-grown garlic (each one is one big round clove each--they didn't separate into individual cloves)
260 grams fresh spinach (it comes in 65 gram bags here)
1/2 cup previously chopped, steamed, and then frozen home-grown silverbeet
1 can artichoke bottoms, drained
1/4 cup canned chickpeas, drained
1/2 cup sunflower seeds
1 T flax seeds
dash each of pepper, dried rosemary, onion salt
1 T butter
Stab a hole in the squash with a sharp knife and set it into a pan in the oven to roast at 150 C for an hour. Poke holes in the garlic skin and put them into the oven to roast as well. It should be done in 20 to 30 minutes--pull it out when it is soft, and leave the squash to keep roasting. (Note: failure to poke the hole in the garlic will cause one of them to explode all over the inside of the oven, which is why only three, instead of the four I had planed to use, made it into the sauce. I do not recommend repeating this experiment unless you do so in a covered roasting pan, it turns out to be very difficult to remove the garlic on the oven roof behind the burner, even when the oven is cool.)
Take the silverbeet out of the freezer and set it into a microwave safe bowl and use the microwave to thaw it.
Steam the spinach till darker and wilted.
Put the thawed silverbeet, spinach, roasted garlic (after removing the peeling), seeds, chickpeas, and spices into a food processor and process till well blended. If needed add a small amount of the water from steaming the spinach to give it a more sauce like consistency. Transfer the sauce to a microwave safe bowl and give it a couple of minutes in the microwave at full power, stir, and it you would like it hotter yet, give it another couple of minutes. Repeat till it seems hot enough.
By now the squash should be about ready. When it is cooked through cut it in half, scrape the squash "noodles" out into a large bowl, stir in some butter (or other oil of choice if you don't do dairy) and stir in the sauce.
Notes:
*If you don't happen to have silverbeet from your garden in the freezer you can substitute fresh or frozen greens of your choice. In the latter case, steam them, too.
*If you can't get spaghetti squash just now, feel free to substitute any kind of pasta you enjoy