This recipe comes from Juan Carlos Negrete, local chef and permaculture designer, who shared his winter soil restoration tips with us in June. Juan Carlos avoids plastic packaging waste by buying bulk in paper bags and salvaged jars. He also buys local food to reduce food miles.
To make the spaghetti squash
- 1 Spaghetti Squash
- 1 bunch or a few handfuls of spinach (use your stomach as a measure)
- 100 gr Pine nuts
- Preheat the oven at 200 C. Cook the whole squash, until it has a slightly brown colour and the inside juices start to bubble to the surface.
- Once soft to touch and liquid has come out of it, cut in half.
- Place in a bowl, season with salt and pepper, garlic and chilli oil. Mix in raw spinach and let it wilt from the steam of the pumpkin and finish with pan roasted pine nuts.
- Options. You can shave parmesan cheese or add a few dollops of crème fraiche.
To make the chilli oil
- 2 Heads of garlic
- Chilli (you can use flakes or fresh. Use as much as you can handle some heat)
- Olive Oil
- Place all ingredients in a small sauce pan and cover with oil.
- Bring to the boil and reduce heat to the minimum. Continue slow cooking until the garlic has soften. You can blend this mix to get a emulsified consistency or use as it is.