- Spaghetti Squash
- Roasted Pumpkin Seeds
- Pumpkin Soup
- Pumpkin Bread
- Spicy Butternut Soup
- Roast Squash Wedges
- Pumpkin Puree
- Squash stuffed with leeks
- Squash soup with gruyère
When cooked it forms strips like spaghetti that can be used instead of pasta or noodles. A delicious alternative that is gluten free, low carb and healthy.
1 Spaghetti Squash
1 tbsp Olive Oil
Salt & Pepper
Preheat the oven to 180 /Gas 6.
Cut the spaghetti squash in half lengthwise and scoop out the seeds and pulp with a spoon.
Rub the cut side with olive oil, salt & pepper.
Place cut side down on a roasting tray and pierce a few holes with a fork into the outside of the skin, splash a little bit of water under the squash to keep it moist and roast until the flesh is easily shreddable. Check around 25/30 mins. It should be soft to the touch, but don’t let the strands disintegrate.
Pull apart the strands with a fork into spaghetti like strands (they form widthways across the squash. Use how you like as an alternative to spaghetti or noodles.
Or you could place in a bowl and mix in a couple of tablespoons of pesto. Spoon it back into the squash skins and you could sprinkle with bread crumbs and grated cheese. Bake for another 10 mins until golden
If you are in a hurry spaghetti squash can be microwaved too. Follow the instructions as above but then place in a microwaveable dish cut side down in a 1/4 cup of water. Make a few holes in the skin with a fork. Cook for around 7 mins or a bit longer for a larger spaghetti squash. When cool you can shred.
Roasted Pumpkin Seeds
Delicious, healthy and a great addition to any salad or soup. The best varieties for this are Baby Bear or Kakai, which have ‘naked’ seeds.
1. Preheat your oven to 180°C/350°F/Gas 4
2. Pull off the flesh and give them a good rinse, then pat dry with kitchen roll
3. Spread the seeds on a baking sheet. Drizzle with olive oil and sprinkle lightly with salt
4. Bake for around 10 minutes, or until the seeds are lightly golden brown. Larger seeds can take up to 30 minutes
5. Leave to cool before eating or storing
Notes: You can flavour them how you like, why not try chilli flakes or paprika.
You can’t beat a traditional, warming mug or bowl of pumpkin soup!
Medium sized pumpkin
1 tsp dried chilli
1 tsp ground coriander
1 tsp ground nutmeg
1 litre chicken stock
3 garlic cloves
1. Preheat the oven to 190°C (375°F) Gas 5
2. Cut the pumpkin in wedges and remove the seeds. Place on a baking tray and toss with 2 tablespoons of olive oil and ground chilli and coriander
3. Roast the pumpkin for about 30-40 minutes. When it is slightly caramelised check with a skewer that it is soft
4. Roughly cut the other vegetables and cook in a saucepan over medium heat with olive oil until tender, should take about 15 minutes
5. Scoop out the flesh of the roasted pumpkin and add to the saucepan with the stock and nutmeg
6. Bring to the boil then simmer gently for 10 minutes and blend
7. Reheat in a saucepan and season with salt and pepper
Notes: Can be frozen for up to 2 months.
Use the Pumpkin purée recipe
420g plain flour
2 tsp baking soda (bicarbonate of soda)
1½ tsp salt
1½ tsp baking powder
1 tsp cinnamon
1 tsp nutmeg
4 eggs, slightly beaten
240ml vegetable / sunflower oil
450g cooked pumpkin (see pumpkin purée recipe)
1. Preheat oven to 200C / Gas 5 / 350F
2. Grease and flour two 20 x 10cm loaf tins
3. Mix together the pumpkin purée, 4 eggs and oil until blended
4. In a second bowl mix together the sugar, plain flour, baking soda, salt, baking powder, cinnamon and nutmeg. You could add ¼ tsp of ginger if you like
5. Stir the dry ingredients into the pumpkin mixture until just blended
6. Pour the mixture into your greased and floured loaf tins and cook for 70 minutes (check it’s ready by pushing a skewer into the centre and ensuring it comes out clean)
Notes: Why not serve with butter or cream cheese?
Spicy Butternut Soup
½ – 1 chilli to taste (de-seeded and finely chopped)
Large piece of grated ginger
1 butternut squash (peeled, de-seeded and cubed)
400ml coconut milk
½ to 1 pint chicken stock (depending how thick you prefer your soup)
Fresh coriander (for garnish)
Coconut oil for frying
1. Melt the coconut oil and fry the onion, chilli and ginger over a medium heat
2. Add butternut squash, reduce heat and stir
3. Simmer for 20 to 30 minutes until the squash has softened
4. Remove from the heat and blend with a hand blender. It may be quite thick at this point.
5. Add coconut milk and blend again
5. Heat through and serve with fresh coriander
Roast Squash Wedges
Crown Prince squash works well for this recip,e as roasting brings out its sweet nutty flavour.
500g Crown Prince squash
3 tbsp olive oil
Sprig of fresh or dried rosemary
1. Preheat the oven to 180°C (350°F) Gas 4
2. Peel the squash with a sharp vegetable peeler or sharp knife. Remove seeds and pulp and cut into wedges
3. Put the squash into a roasting tin and pour over the olive oil. Stir to cover and add sprigs of rosemary
4. Roast in the oven for 30-40 minutes and baste once half way through. Leave until it is nicely roasted and tender
Notes: To help cut a squash, particularly a Crown Prince which has a tough skin, place a damp tea towel underneath your chopping board to stop it slipping and watch your fingers.
Try adding goats cheese or feta and put back in the oven for five minutes until melted.
Pumpkin puree can be used in many recipes; pumpkin bread, pumpkin pie, pumpkin dip or pumpkin muffins. Makes 450g.
2 small or 1 large pumpkin (smaller pumpkins often have better flavour)
1. Preheat the oven to 190°C (375°F) Gas 5
2. Cut the pumpkin in half and scrape out the seeds and pulp
3. Place the pumpkin on a baking tray and roast in the oven for 45 minutes or until fork tender
4. When it is cool enough to touch, scrape the pumpkin away from the skin and then pulse the flesh using a food processor or mash
Notes: Can keep in the fridge for up to 3 days or freeze for up to 3-6 months
Squash stuffed with leeks
Can be made with various small squashes, Red Kuri and Harlequin all work well.
4 small squashes, 400g or larger
2 leeks finely chopped
4 tbsp crème fraiche
1 tsp English mustard
Salt and pepper
125g grated gruyere or any other hard cheese
1. Preheat the oven to 190°C Gas 5
2. Take a slice from the bottom of the squash so it can sit properly
3. Slice off a lid from the squash and keep. Remove the seeds
4. Melt the butter in a pan and add the chopped leeks. Once sizzling turn the heat down, put a lid over and steam for ten minutes. Take off the heat
5. Mix the crème fraiche, mustard, cheese and leeks together and 3/4 fill the squash
6. Add the lid to the squash and bake in the oven for around 50 minutes. This timing will depend on the size of the squash used
Squash soup with gruyère
1 medium squash or pumpkin (Crown Prince work well)
300ml crème fraiche
500ml vegetable stock
1 tbsp finely chopped sage
3 garlic cloves
100g grated gruyère (or any other cheese)
1. Preheat oven to 180 / Gas mark 4
2. Wash your squash and cut off the top third
3. Scoop out the seeds. You can roast the seeds (see recipe)
4. Scoop out a third of the flesh and put in a saucepan with the crème fraiche, stock, sage, salt and pepper and garlic and bring gently to the boil. Simmer for 20 minutes. Either purée or not, depending how you like it
5. Pour the hot soup into the squash, replace the lid and cook for one hour. Test the flesh in the lid until it is tender
6. Remove the lid. Sprinkle with grated gruyère and melt the cheese in the oven for five minutes