Saturday, January 26, 2008

spaghetti squash #2

How is this for an elegantly frugal lunch:

Spaghetti Squash Soup
  • Saute some fresh homegrown garlic in some locally produced chemical free olive oil in a refillable bottle.
  • Add some mustard seeds, cumin and after a little bit, a fresh chopped tomato.
  • Then, add 1 small/medium freshly picked spaghetti squash - peeled and chopped into big chunks, some water (not too much) and a few red lentils.
  • Bring to boil then simmer till squash is cooked. Mash until squash turns into spaghetti.
  • While soup is cooking, roast some pepitas and sunflower seeds. When starting to brown, sprinkle in some tamari and stir with wooden spoon to coat. Leave to cool.
  • Add some fresh chopped coriander and fresh lemon juice to soup. Serve and sprinkle with seeds.
If you are lucky, you might even have some freshly baked spelt bread to go with it, or perhaps you will save this to have warm with homemade marmalade for desert, or perhaps you will have both!



No Rain said...

This is a very unusual recipe. I'm going to try it--the fusion of spices and flavors ought to be interesting.

The Duck Herder said...

oh - hope it works!