Posts tagged ‘Spaghetti’

October 15, 2012

Last Night’s Dinner: Spaghetti squash with saffron infused stew of chickpeas and courgette, oven dried tomatoes and feta

Real-world followers will know this isn’t last night’s dinner but the dinner of 24 September. We had received a variety of squash in our weekly veg box that I didn’t recognise. Spaghetti squash, I thought, I bet it’s spaghetti squash. I was right.

Spaghetti squash is so called because when it is cooked its flesh comes apart in strands rather than chunks or a straightforwardly mashed texture. Which is all very well, but what to do with it?

First things first, I wanted to have some piquancy in the dish: half some cherry tomatoes, place them on a baking tray and cook them in the oven at a very, very low heat for anywhere between 2-3 hours. In fact don’t cook them so much as warm them, wither them, dry them out. With the moisture gone they are going to provide an incredible hit of tomato flavour. Promise.

Right, onto the main event. Half the squash and scrape out the seeds with a metal spoon. Place the squash, cut side up, in a roasting tin, drizzle with olive oil, sprinkle over some salt and rub in a teaspoon of ground cumin to the surface of the flesh. Roast in the oven at 190 degrees celsius for 30-40 minutes or until the flesh is soft when you prod it with a fork. At this point remove from the oven and leave to cool for a few minutes so the squash can be handled. Then, with a fork, start lifting the flesh from the skin, pulling it away gently. Those spaghetti like strands should start to appear. Spread the flesh loosely over the bottom of a baking/casserole dish.

While the squash is cooking, sautee an onion in a little olive oil in a deep frying pan. When it has softened, after five minutes or so, add a chopped courgette and a chopped fresh red chilli. Stir and cook for another five minutes. Then add two tins of chickpeas. Stir again.

Take a small pinch of saffron strands and infuse them in 500ml of vegetable stock for five minutes (you’ll need to ensure the stock is hot). Add the saffron stock to the chickpeas, onion and courgette. Sprinkle a level teaspoon of ground cinnamon into the pan and a teaspoon of ground cumin. Stir and simmer for 20 minutes. If the mixture completely dries out, add a splash of water to loosen it.

When done, spoon the chickpea mix over the spaghetti squash in the casserole dish, letting the juices soak into the squash. Dot the oven dried tomatoes into the topping and break some small pieces of feta into the mix too.

Bake in a medium oven for 10-15 minutes.

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