I,m trying to use up some leftovers in the fridge and keep with the Meat Free Monday theme – in the fridge Butternut Squash, Spinach – in the cupboard, walnuts, spaghetti and some lemons in the fruit bowl.
Squash, spinach and walnut Spaghetti – I googled the main Ingedients and this is what took my fancy. http://www.lazycatkitchen.com/pumpkin-spinach-and-walnut-spaghetti/
I peel, cut and oven bake the squash (half of a medium one) with a couple of garlic cloves, olive oil, salt and pepper – 40 mins at 180 (I cooked this yesterday when I did the Toad in the hole) – half of this can be blitzed with the cooked peeled garlic to form a sauce for the spaghetti. The other half, in chunks for texture.
Cook the spaghetti till 90% cooked, whilst this is cooking, in a separate pan, put the blitzed portion of squash and garlic, and add some natural yoghurt to loosen and cook till warmed up, add the raw spinach ( a couple of handfuls), a sprinkle of chilli flakes to taste and the chunks of squash, heat up, stir in the cooked spaghetti and toss through till covered – for the last couple of tosses, add chopped walnuts, salt, pepper to taste – juice of a lemon, and the grated rind of a lemon – toss again, plate up and finish off with a sprinkle of chopped walnuts and grated lemon rind – enjoy….