pumpkin

  1. Start by cutting the squash in half lengthwise, using a large, sharp knife
  2. Scoop the seeds and pulp out using a spoon
  3. place the spaghetti squash on a foil-lined baking sheet cut-side down
  4. place in an oven at 190° Celcius and bake for 30-45 minutes, until the outer skin is soft and can be pierced with a fork.
  5. Once cool, use a fork to scrape the inside to create the “vegetable spaghetti” strands.
  6. Toss through with a pasta sauce, or simply add butter or olive oil.

Delicious Thai Pumpkin Soup

Serves 4

Ingredients:
1 tablespoon oil
1 medium onion chopped
1/2 medium pumpkin peeled, cubed
2 garlic cloves, crushed
1 teaspoon Ginger, grated
1 TB curry powder
1 Chicken (or vegetable) Oxo cube
2 1/2 cups water
400 ml can coconut milk
Salt and pepper to taste

Instructions

  1. Heat oil in a saucepan at medium-high heat, add chopped onion, cook 5 minutes or until softened, stir occasionally.
  2. Add pumpkin and cook for about 5 minutes, stirring occasionally.
  3. Add the garlic, and ginger stirring for 1 minute or until fragrant.
  4. Add the curry powder to pan stirring for 2 minutes.
  5. Add the water and stock cube, cover and bring to the boil.
  6. Once boiling, reduce heat to low and simmer for 15 minutes.
  7. Remove the lid, and simmer for 20 minutes, or until pumpkin is tender.
  8. Remove from heat, stand for 5 minutes.
  9. Blend soup until smooth using a stick blender, then return to medium heat and stir in the coconut milk.
  10. Season to taste with salt and pepper.
    Cook, stirring occasionally for 5 minutes more until heated through.

Topping suggestions: chopped peanuts, coriander, green onion and lime juice.