good fast food – the slow and planned version – stuffed roasted squash and other things delicious!

A while ago I found a recipe in a vegetarian cookbook called “fat freddy’s pumpkin.” It requires a big old pumpkin, cutting the top off like a lid, taking the seeds out, roasting it, scooping out and mashing the insides – then mixing it with cheeses, breadcrumbs, yeast extract, and nutmeg.

For some reason or another, a pumpkin at the supermarket costs $10 right now…

This is bloody ridiculous. Apart from the price, there is no point us buying a massive pumpkin, as only 2/3 of us in the house even like pumpkin.

So, alternative? A wee cute squash!

I have not had too much of a chance to put effort in to dinner this week for one reason or another, so tonight was the night. Here is the recipe for it, as well as some accompaniments, pizza bread and a green salad with crispy chickpeas (all recipes will be 2 generous servings).

Stuffed Roast Squash

turn up the heat, 180 degree styles

cut the top off the squash and scoop out the seeds. Roast for 30 minutes or so, until insides are soft. Today, i’m cutting the squash in 1/2, so I can serve it on the plate (cover it with tin foil if you want to do this, too)

Scoop out the insides  into a bowl and mash it.

get some oil in a pan, fry up some onion (i’m using spring onions), pine nuts, basil, rosemary. Add the mix to the squash with sea salt, ground pepper, an egg and cottage cheese.

stir all that up and chuck it back in to the pumpkin shell. Put it back in the oven for another 15 minutes or so.

Pizza Bread

1 cup wholemeal flour

1 tsp sugar

1 1/2 tsp yeast

1/2 cup warm water

1 tbsp olive oil

pinch salt

put yeast in to a cup with warm water and sugar. let sit til foamy.

put the flour and salt in a bowl. Add the yeast mix and oil and stir through. knead the dough til forms a ball.

 

Place in a greased bowl, cover, and place somewhere warm for about 45 minutes.

punch the dough down and let sit for 5 minutes. On a floured surface, press out the dough til round. put a little oil, herbs, and sea salt on the top. Cook for 20 minutes on 180.

Crispy Chickpea salad

1/2 can (200g) Chickpeas in brine (drain the brine though unless you like farting)

1 potato

2 cups baby spinach or salad greens

1/2 capsicum

1 carrot, grated

1 stick spring onion

1 boiled egg

dressing of your choice

drain the chickpeas and coat in a little olive oil. roast in the oven until crispy

chop up the potatoes in to cubes, also roast in oven (some cajun seasoning would be yummy on it!)

Boil the egg, drain, and cool. Chop in to quarters.

Throw the spinach, chopped capsicum, carrot and spring onion in to a bowl. When all other elements are cooked and cooled (warm is fine), add to the greens. Mix through before serving with your dressing, and top with the egg.


Dinner. Is. Served!

(pictures slightly differ from my methods, as I made mine just a little healthier by not having egg, and the hubby’s a little less healthy by putting breadcrumbs on the squash)

Enjoy,

xx Em.

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