##In the neighbourhood of Benimaclet, where La Ola Fresca is situated, we are enjoying the sunshine in the summer and continue to explore the production of food through ecological and sustainable methods.
With this change of the season, we can also welcome in a greater choice of vegetables and array of colours. So, here’s a wheat-free recipe that is both healthy and delicious…to bring some of that summer vibrance to your plate.
Ingredients for 4 people
1 medium-size spaghetti squash (pumpkin)
2 medium sized courgettes
Tomato Pesto sauce
1/2 onion finely diced
4 large fresh tomatoes skinned or 1 can of chopped tomatoes
1 large handful sun-dried tomatoes rehydrated with boiling water
2 garlic cloves
1 cup of virgin olive oil + oil for frying
75g of parmesan cheese finely grated + shavings for decoration
Ground black pepper and salt
Roasted hazlenuts chopped
Basil leaves for decoration
Preheat the oven to 350F 180C gas mark 4
First, prepare the spaghetti squash. Cut it down the middle. Scoop out the seeds and place it face down in a baking tray. Pour about 1/4 to 1/2 jug of water into the tray to keep the squash from drying out and place in the oven to cook for about 40 minutes.
While the squash is cooking, place the sundried tomatoes in boiling water to hydrate and soften them. Then, to skin the fresh tomatoes, make small cuts in the skin and then soak also using boiling water. Peel, cut in half to discard the seeds and roughly chop.
Next, finely dice the onion and heat a little olive oil in the pan at a low heat. When it starts to sizzle, gently cook, being careful not to burn. When the onion is just starting to brown, add the roughly-chopped tomatoes to the pan. Turn up the heat and cook down, adding a little water when necessary. Lower the heat and cook for about 30 minutes. Meanwhile, prepare the courgette. You can either use a Julienne technique or with a vegetable peeler. First, make flat slices and then cut length ways to create spaghetti shapes. Set aside in a colander to drain.
Now place the soaked sundried tomates in a small food processor or with a hand-held blender, blend them with the olive oil and cloves of garlic, followed by the grated parmesan. Finally, add this mix into the fresh tomato mixture. Season to taste with the salt and pepper, stir and set aside.
By this time, your squash should be ready. Test that it is with a knife and then scoop out and discard the seeds. Scrape out the spaghetti strands. Squeeze the half lemon. Set a little olive oil to heat in a saucepan. Add the spaghetti squash. Take off the heat then add the courgette spaghetti strands. Add the lemon juice and a little sea salt and toss together, so you have a mix of colours. Place directly onto plates and top with your freshly-made tomato sauce. Sprinkle with shavings of parmesan, chopped / roasted hazelnuts and basil leaves.
Article copyright 24/7 Valencia