All posts tagged: squash

Spaghetti squash with pearl couscous and tempeh and chicory salad

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Have you tried spaghetti squash? It’s such a funny vegetable. It looks like a pumpkin, but when prepared, you don’t have ‘chunks’ of pumpkin, but spaghetti like strings. I haven’t seen spaghetti squash much in regular stores in Belgium (they were available at Horeca Totaal when we last visited), but if you have a vegetable garden, you can of course grow them yourself! So we did, and we had a plentifull pumpkin harvest last Summer. The spaghetti pumpkins are the long shaped yellow ones in the middle. We had 8 or 9 spaghetti pumpkins in total! preparing spaghetti squash Preheat oven to 220°. Remove stalk from spaghetti squash. Cut squash in half (either way is ok). Remove the seeds and the middle soft part. Put 2cm water (small 1 inch) in an oven tray. Place the halves in the oven dish, with the open side down. With a fork, pinch some holes in the spaghetti squash. Cover with alu foil. Put in oven for 30 to 40 minutes (the older the pumpkin, the longer it requires. For a pumpkin that was several …

Stuffed pumpkin with quinoa and beans

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As you can see in one of our previous posts, we have plenty of pumpkins from our garden. One of the varieties is “sweet dumpling“, and as the name suggest, it’s much sweeter than other pumpkins (like hokaidos or butternuts). The sweet dumpling pumpkins are also much smaller than the others (about the size of a very large orange) and ideal for stuffing. Fresh from the garden, you can also eat the peel of this squash. But these were already a bit older, so we didn’t eat the peel. This recipe was inspiration of the moment. Homemade in The Bruges Vegan’s kitchen! Stuffed sweet dumpling squash with quinoa and beans, served with baked mushrooms and sweet potato (vegan) Ingredients serves 2 persons 2 to 3 tablespoons peanut oil about 125g mushrooms (half of a small tray) 3 medium sized sweet potatoes (bataat) 2 sweet dumplings 1 can (400g) beans – eg red beans, borlotti, … 1 cup red quinoa 1 clove garlic, grated 1/4 teaspoon cumin 1/4 teaspoon coriander 1/4 teaspoon cinnamon 1/3 cup dried apricots, chopped …

Pumpkins, too many pumpkins!

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I wanted some more variety of pumpkins in my vegetable garden! I grew all of the pumpkin plants myself, mostly from organic seeds bough through the organic gardening association VELT. And they all delivered! Plenty! I store the pumpkins in our cool cellar, and they will keep good for months to come. I also prepare some pumpkin puree (mash) and put it in handy portions (1 cup, two cups) in the freezer. Ready to use for those occasions when I don’t have the time to cut and clean a pumpkin. This is our collection of all the pumpkins that we harvested this year (yes, I think I overdid it a bit ;-). Different varieties: Potiron Bleu, Uchi Kuri, Red Kuri, Spaghetti Squash, Sweet Dumpling and Butternut. And some undetermined that just grew on the compostheap. I just harvested the butternuts today (the bottle shaped pumpkins). These are the most difficult to ripen I find. But I’m taking them inside anyway now, as it’s getting close to freezing point some nights.

Pumpkin and apricot tajine

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We have several pumpkinplants in our veg allotment and harvested the first pumpkin (squash)! And there are plenty to follow, in different shapes and sizes. We also have zucchinis, carrots, green beans (haricots), potatoes, parsley and cilantro in our garden. Perfect match for a North African stew or tajine! Ingredients pumpkin and apricot tajine – vegan A tajine, or large (wok)pan with lid (see below) one small zucchini, chopped coursely 4 tbs olive oil 1 onion, chopped finely 2 cloves minced garlic 2,5cm (1inch) grated ginger 1/2 ts cumin 1/2 ts turmeric 1 ts powdered paprika 1/2 ts cayenne pepper 1 ts cinnamon 1 medium sized squash, chopped in pieces 2 potatoes, chopped in pieces 2 to 4 carrots 125g haricots 175g dried apricots, chopped 3,5dl veg bouillon 2 ts tomato purée 1 can (400g) chick peas, drained 2 ts grated lemon zest 2 tbs chopped parsley 2 tbs chopped cilantro salt & pepper fresh cilantro, for garnish Preparation Boil the zucchini 10 min. Drain, let cool and mash. Set aside Heat the olive oil, bake the onions for 5-7 …