Spaghetti squash or spaghetti squash has become quite popular and although its name misleads you, this recipe does not contain any pasta. It is a dish made from pumpkin and Chinese turnip, cut and cooked in a peculiar way, to create an exceptional, colorful and above all very tasty dish. Keep reading and cook and Green Light Cooking a plate of pumpkin spaghetti with exquisite sauce.
Ingredients to make Pumpkin Spaghetti with sauce:
- 100 grams of Chinese turnip
- 150 grams of pumpkin
- ½ orange (juice)
- ½ lemon (juice)
- 3 tablespoons of sunflower oil
- satin willow:
- 2 tablespoons liquid coconut oil
- 1 tablespoon peanut paste (no salt or sugar)
- 3 tablespoons of sunflower oil
- 6 raw almonds
- 2 tablespoons cooked white beans
- 1 handful of pumpkin seeds
How to make Squash Spaghetti with Sauce:
- To start with the recipe for pumpkin spaghetti with sauce first cut the vegetables and forms the pumpkin and turnip spaghetti.
- You can use a kitchen paralyzer or julienne cutter.
- Place the vegetable spaghetti in a salad bowl and leave them marinating for about 2 hours with a mixture of orange juice, lemon and oil.
- Stir the preparation from time to time. Spaghetti squash is almost here!
- To prepare the satin sauce, mix the coconut oil, peanut paste, oil and almonds in a blender.
- Blend everything until the ingredients are well integrated and the result is a smooth paste. Then add the beans and beat again until you get a thick cream.
- Trick: coconut oil is usually solid but if you heat it up a bit (putting the container in hot water for a few minutes) you can work it in a liquid state.
- If you don’t have peanut paste you can crush raw peeled peanuts.
- To finish, add a couple of tablespoons of sauce to the salad bowl where you have the marinated fake pumpkin and turnip spaghetti and mix them together with a handful of chopped sunflower seeds. Stir well.
- Serve the pumpkin spaghetti with sauce and decorate the plate with some turnip greens, more seeds and a few crystals of sea salt.
