How excited was i when i stumbled upon a organic market yesterday on Nieuwmarkt in Amsterdam and finally found spaghetti squash! Have to admit, i pretty had given up and even bought seeds to plant, and perhaps be lucky enough to harvest one in a bout 4 months. This immediately called for a "spaghetti dinner" the same night.
Ingredients:
250 grams minced beef
1 onion
3 cloves of garlic
1 chilli pepper (incl. seeds)
1 lb fresh tomatoes in quarters
3 tbsp chilli olive oil
1 carrot, chopped
1/2 cup fresh basil
1 tsp salt (Sel de Guerande)
First, fry the onion & garlic in the chilli oil until brown, set aside in a bowl. Then brown the beef with the chilli pepper. Add 3 tbsp of water, carrot, all the tomatoes, basil, onion & garlic. Let it simmer for about an hour.
In the meantime, preheat the oven at 180°C. Cut the spaghetti squash in half and take out the seeds. Place both halves with the round side up in a baking dish and cook it for about 45 mins.
When done, scrape the flesh out with a fork, it will have a spaghetti-like texture. Add the sauce and serve!
No comments:
Post a Comment