I do not know why but this winter will have been a revelation for the cucurbits. You could discover on the blog many recipes for squash of all kinds as with patidou and butternut squash. Each of them has a really different taste. It is very fun to taste them all.
One thing is certain, next year, I hope to eat the squash of my garden! Lately I live between Paris and the countryside. My grandparents are so kind to welcome me. I feel like home. My grandfather will give me a piece of his vegetable garden so that I can plant vegetables. My choice is not yet totally made but I really want to try some strange vegetables, the kind you can not easily find. Would you like anything like that?
Today, I attack the spaghetti squash. It had been a long time since I saw it on American blogs without seeing them on the market stalls … It was finally thanks to the Naturalia downstairs that I finally tasted! As I did not know much about this squash, I wanted to do something quite simple with red beans and corn. It was really good ! Next time, I’ll make a pan. Unfortunately, I can not find any more… If you see, throw it on! It’s super rare!
Spaghetti squash stuffed with red beans and corn
For 2 personnes
Vegan / Gluten free
Preparation time : 10 minutes / Cooking time : 40 minutes
2 small spaghetti squash
1 box of red beans
1 small box of corns (organic preferably and without salt)
3 handfuls of chew
salt and pepper
Cut the squash in half. Remove the seeds. With a cook brush, brush the inside of olive oil. Bake at 180 ° C for 40 minutes.
Rinse and drain the red beans and corn. In a bowl, mix with the lamb’s lettuce and 2 tbsp olive oil, 2 tbsp cider vinegar and salt and pepper.
When the squash is cooked, grater with a fork to bring out the “spaghetti”. Add a little preparation in each half squash. Serve it.