Tuesday, 28 October 2014

Stuffed veggie spaghetti squash & homemade pesto

October always makes me think of cosiness - with its first cold days, snuggled up in a blanket on the couch - and pumpkins. Since I last year discovered the gorgeous butternut squash and its wonderful taste, it has become my go to winter vegetable of all times (along with sweet potato, but that's another story).

I recently spotted a spaghetti squash at the organic supermarket where I work. Its quite silly name made me very curious about its purpose. Is it a secret ingredient for spaghetti bolognaise? (It happens regularly that I have these blonde thoughts, ehem).

So last week, I made this very simpel stuffed and veggie spaghetti squash for dinner. It was the best dinner I've ever cooked in my whole life. Seriously!

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(3-4 servings)

For the stuffed spaghetti squash:
1 spaghetti squash (rugby size)
1 turnip
2 tomatoes
1 parsnip
1 small zucchini
2 handfuls of baby leaf spinach
1 handful of rocket lettuce
200 g meat substitute of choice
Olive oil (extra virgin)
Coconut oil
Pepper, salt

For the pesto sauce:
2 cups of baby leaf spinach
1/2 cup of rocket lettuce
Juice of 1 small lemon
10 cashews
A good glug of extra virgin olive oil
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Step 1:

Cut the spaghetti squash in half with a very sharp knife. Be very very careful!! A spaghetti squash is very difficult to cut (I wish my dad was around when my knife got stuck in the squash, ugh). Remove the seeds.

Drizzle both halves with some olive oil and season with salt and pepper (act in this order, otherwise the oil will wash away all the spices). Place in a preheated oven at 200 °C for about 40 minutes until you can easily pierce the flesh with a fork.

Step 2:

Clean all the vegetables, peel the parsnip and turnip and cut them all in small chunks. Stir-fry in coconut oil for about 15 minutes. Season to taste with pepper, salt and oregano.
Add your meat substitute and fry until ready.
At the end, add some baby leaf spinach and rocket lettuce.

Step 3:

Prepare the pesto sauce. Put all ingredients for the pesto sauce in a blender and blend until you have a silky smooth and gorgeous green sauce. Put aside.

Step 4:

After about 40 minutes, remove the cooked spaghetti squash from the oven. Using a fork, remove the flesh from the skin. You'll see your spaghetti strands appear. Highlight of the recipe! (the eating of it not included of course)

Step 5:
Fill the hollowed shells with some spaghetti squash strands, mixed vegetables and top off with your homemade pesto sauce.

And tadaaaa ...

For having never ever prepared a spaghetti squash before, this was actually a very successful experiment. The taste of the homemade pesto sauce came fully to its own in this recipe. The lime just made it perfect. Yummm ...

Have you ever made a spaghetti squash?


Wednesday, 22 October 2014

I proudly present ... my comeback

Where should I begin ...

It has been a while (yes, you can safely say that). Since things got a little busy around May with studying for my finals and working in the summer, I took a step back. Blogging seemed to be the first thing I should let go of, because it can be quite time consuming sometimes. And so I did ...

But now I've come to that point where I really miss taking pictures of my own food creations. Even though I'm still learning how to make a good photograph, succeeding in taking just one good shot can be very satisfying already, haha. Anyway, without further ado, I'm back, yay, hurrah! ☺

For those who are dying to know about my latest life adventures and adventures to come, it's your lucky day! Just continue reading.

Things that happened:
- I graduated in July and am now officially considered to be a mature woman, oh dear.
- I'm currently working as an interim at the place where I had a Saturday job last year, an organic supermarket. I love working there, but should actually search for a job that suits my qualifications.
- I still love running. Today actually I ran my new personal record: 15 km (in 1h25)! Wooh!
- During those months that I didn't blog, I deleted quite a few of my old posts, actually, most of my personal posts because I wasn't sure whether I was going to continue blogging in the future or not and I didn't want them to be hanging around on the internet for ever. Do I regret? No not really.
- Apart from the fact that I really missed blogging, the main reason why I've been planning a comeback is that my boyfriend is very enthousiastic about me having a blog and rambling about my life to strangers. I was quite scared to tell him at first, but I'm so glad I did (just a few days ago actually).
- And erm, yes, you've read it right. Someone has been so brave to steal my heart ♥

Things that didn't happen:
- I didn't grow. I'm still as tall as a hobbit. Sigh
I still don't have a driver's license (even though I turned 24 in July). Still working on it though.

Things that are going to happen:
- Next Tuesday, I'm having my driving test for which I'm very very nervous already. So hopefully I can delete that item on my wish list next week!
- I'm still (and probably always will be) a major food lover, healthy food lover (we must be exact right). So most of my upcoming posts will probably be about healthy food: recipes, tryouts, thoughts ... and all that.

Okay, that's all for now. I didn't expect that I had so much to say actually. However, congratulations for reading the whole thing, that's why I've missed you!

I hope you're all doing well!