Ingredients:
- 1 large spaghetti squash
- 250g red onions
- 4 cloves of garlic
- 320 g cherry tomatoes
- 70 g mushrooms (optional)
- 1 teaspoon Chili powder
- 1 teaspoon Poultry seasoning
- 1 teaspoon Garlic powder
- ¼ tsp Curry powder
- ¼ tsp sea-salt
- 50g Sun-dried tomatoes, salt-free or as low in salt as possible
- 50 g Brazil nut-basil “Parmesan” (see below)
Brazil nut parmesan:
- 50g Brazil nuts
- ¼ tsp sea-salt
- ¼ tsp dried basil
- 1 clove of garlic
Preparation:
Preheat the oven to 200°C.
Carefully cut the spaghetti squash in half and remove the seeds. Fill a baking tray with 1 cm of water and place the pumpkin halves cut side down on the tray. Bake the squash for 30 to 40 minutes, until the pressure of a finger on the outside of the squash leaves a small indentation. Remove the pumpkin halves from the oven. When cool enough to handle, scrape the inside of the squash with a fork to create “spaghetti” strands. Now divide the pumpkin noodles between two bowls.
For the “Bolognese”, dice the onions and put them in a medium-sized pot with 2 tablespoons of water. Fry the onions over medium heat until they are translucent and soft. If necessary, continue to add water a tablespoon at a time to prevent them from burning. Add minced garlic, cherry tomatoes, minced mushrooms, chili powder, poultry seasoning, garlic powder, curry powder, sea salt, and sun-dried tomatoes to pot and cook, stirring frequently, until tomatoes are soft, 5 to 7 minutes. Using a hand blender, puree the sauce ingredients until combined but still chunky. If you use a stand mixer to mix, leave the lid slightly open to allow the hot steam to escape. Spread the sauce over the spaghetti squash. Finally sprinkle with the Brazil nut basil parmesan.
For the Parmesan, add the Brazil nuts, sea salt, basil and garlic to the blender or food processor and pulse briefly until small crumbs form.
Bon appetit!
Photos: Maarja Urb
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