Spaghetti Squash with homemade passata
Are you looking for the most wonderful, gluten free, tasty lunch dish yet? Then look no further than this recipe for spaghetti squash with homemade passata.
I attended the wonderful Food is Free South Eastern Suburbs meet up last week. I loved it as always. So many lovely and knowledgable people attend these meet ups which are organised by a small group of local volunteers.
The premise of Food is Free is a smart and heart warming one; to share excess and surplus home grown food with other people in the local community. It very much fits into the eat good quality, seasonal, fresh, food philosophy that is at the basis of all healthy living. It is also anti-waste, promotes sharing of knowledge and increased community connectedness and helps encourage people to get out in their back yard and grow some food.
You can read a lot more about it by going here or here. But if that is all starting to get a little esoteric for you then take a look at this wonderful recipe that I made today based on the food I brought home from the swap. A perfect gluten free pasta alternative. That is if you are lucky enough to get your hands on a spaghetti squash.
Spaghetti Squash with homemade passata Recipe
- 1 spaghetti squash
- 2 tablespoons olive oil
- 15 ripe small to medium tomatoes, halved.
- 2 tablespoons of olive oil
- 2 gloves of garlic, sliced
- 1-2 tablespoons of fresh, chopped basil
- 1-2 teaspoons of sugar
- salt to taste
- Cut the spaghetti squash in half and scoop out the seeds and soft pulp with a spoon. Brush the squash with olive oil and add salt.
- Place cut side down on a baking dish and bake in a moderate oven for 45 minutes or until soft and cooked through.
- While that is cooking, place your olive oil in a pan and gently cook through the sliced garlic on a low, gentle heat.
- Trim the tomatoes and place them on a blender. Add the cooked garlic and oil, salt, basil and sugar and blend until smooth.
- Return this mix to the saucepan and gently simmer until the liquid is reduced and you have a thick tomato sauce. This took me about half an hour but it will depend on your stove and your tomatoes so times will vary.
- When your spaghetti squash is cooled, scoop out the flesh with a fork. This will create a “spaghetti” consistency. Add the squash to a bowl, cover with sauce and add a little fresh basil to garnish. Season to taste.
So Spaghetti Squash seems like the perfect way to make that beautiful gluten free pasta dish and growing your own tomatoes will inspire the most rich, tasty tomato passata. A winning combination for a healthy, whole foods, low miles lunch. Lovely. Spaghetti squash with homemade passata
This week I am joining in over at Take Two Tapas.