I have like 3 different kinds of pumpkin in my kitchen at the moment. Yes, I am taking advantage of the pumpkin season, you may say. But the truth is I love them all. In granolas, in smoothies, for dessert, stuffed and roasted in the oven, in salads, in soups… pumpkins are really versatile.
And they have lots of benefits for our health. For instance, pumpkins are great lose weight allies, they have a lot of fibre that will slow down our digestion and basically, make us feel full longer.
The beta-caroten responsible for their lovely colour is great to improve our vision, to make our skin look younger and also to lower our cancer risk.
Pumpkins also have plenty of vitamin C that will keep us away from the colds during the winter months.
So today I am using a butternut squash to make a super healthy sauce for my gluten-free quinoa pasta. Creamy, rich and delicious.
BUTTERNUT SQUASH SPAGHETTI (makes 5 servings)
– 1 butternut squash
– 1/2 yellow onion
– 1 garlic clove
– 1 teaspoon of cumin
– 1 teaspoon of paprika
– 1/2 teaspoon of nutmeg
– 1 teaspoon of dried oregano
– 1 pinch of cayenne pepper
– 1 1/2 teaspoon of Himalayan salt
– 1/4 teaspoon of black pepper
– 1 teaspoon of fresh thyme
– 1 teaspoon of coconut oil
– 500 gsm of quinoa spaghetti
In a saucepan put water to boil with 1 teaspoon of salt, bring it to a boil and cook the pasta. Reserve 1 cup of the cooking water.
Cut the butternut squash down the middle lengthwise and discard the seeds. Put both halves of the squash on an oven tray, with the open side facing down, and pour 1/2 glass of water around them. Bake for about 30 minutes, you can pierce them with a fork to make sure they are tender. When ready, bring the out of the oven and carefully remove the skin with a fork.
In a large skillet heat up the coconut oil, add the garlic and the onion and cook for a few minutes until the onion is translucent.
Put into your blender the butternut squash, the garlic, onion, cumin, paprika, nutmeg, oregano, cayenne, salt and black pepper. Blend everything together until you have a smooth cream.
Combine the spaghetti with the squash cream in the skillet. Add 1/4 cup of the water you had reserved from cooking the pasta and cook everything on low heat. Keep adding more water as needed until the spaghetti are well coated by the cream.
Serve topped with some freshly grated nutmeg and thyme.