Spaghetti squash is one of those strange miracles of nature. It’s almost as magical and mystical as the rivers of bubbling chocolate in Willy Wonka. Too good to be true..
But whilst I am yet to find a babbling brook of melted chocolate, I have discovered the incredible spaghetti squash. Okay so I didn’t discover it in the Christopher Columbus sense, but I’ve discovered it in the finally-got-my-paws-on-one sense. Honestly, without harping on about it, it’s as though nature has answered the prayers of gluten-intolerant people the world over and has created a natural equivalent to spaghetti. Finding this squash was like discovering that unicorns exist.
The only bad news is that I am yet to find somewhere you can buy them in the UK. I spent months lusting after spaghetti squash recipes on Pinterest and was consumed by jealousy as to how they seem to be readily available in the US. Then I remembered that I have a gorgeous mama with an amazing vegetable garden. I’ve told you about her before. She’s the cats pyjamas. Me and my brother joined forces to beg, whine and cajole said mama into planting some spaghetti squash seeds. She didn’t actually need much persuading as she too thought they sounded amazing.
The months passed at a snails pace as we waited patiently for the squashes to grow. But the time has finally come and I cannot even begin to tell you how amazing these are.
They are so easy to prepare, you just simply cut the squash in half, scoop out the seeds and then roast in a hot oven until they are lovely and soft. When they are cooked, just use a fork to scrape out the flesh which comes away in beautiful spaghetti like strands.
But don’t panic, this amazing sauce is just as good with ordinary spaghetti, or my personal favourite of brown rice pasta. The sauce is adapted from a meal that my lovely friend Bella cooked all our girlfriends the other day. It was absolutely delicious, and she told us it was from an old Gordon Ramsey recipe. I’ve changed it by making it healthier and dairy free but using coconut milk instead of cream, and given it a sort of asian flavour by combining the coconutty goodness with coriander.
- either 1 medium spaghetti squash or approximately 300g spaghetti
- 250g cherry tomatoes
- 3 spring onions
- 200g prawns
- 1 clove garlic
- 1 tablespoon olive oil
- 100ml coconut milk
- handful of roughly chopped coriander
- If using the spaghetti squash, preheat the oven to 200C. Then, simply cut him in half. Scoop out the seeds and then place on a baking tray with the cut side facing up. Drizzle with a little olive oil, and sprinkle with salt and pepper.
- When the oven is up to temperature, pop the squash in and roast for about 35-40 minutes until they are soft when you poke them with a knife. Water will have collected in their hollows, so just tip this out. Then use a fork to scrape the flesh out of the squash. It will come away in spaghetti type strands. Pop into a bowl and set to one side.
- If using spaghetti, just cook according to packet instructions.
- The sauce is super simple to make too. Put the cherry tomatoes, spring onions, garlic and olive oil into a heavy bottomed pan and cook over a gentle heat. Everything should become soft and a little squidgy but not browned. This will take about 5 minutes over a medium heat.
- Then add the prawns and cook until they turn pink. Season with salt and pepper.
- Add the coconut cream and allow it to bubble for a minute or two. Turn off the heat and add the chopped coriander.
- Serve with the spaghetti squash or pasta of your choice.
As delicious as a unicorn is rare? Thought so. For more thought provoking thoughts don’t forget to follow me on Instagram @madebymargie.