So yes, It has been a really long time. I know that if other bloggers go for this long without posting I take them off my RSS feed so I completely understand if you've done the same to me!
I've spent the last year preparing my accreditation paperwork for work - and there's still 40 days to go! so I've been giving priority to that - whenever I open up the laptop I feel compelled to look at research articles or write programmes rather than write about yummy food. But trust me the cooking is still happening. I can justify that as a basic human need :)
This one is more of a review than a recipe. Last year my nanna got 'Spaghetti Pumpkin Seeds' with her Burkes Backyard magazine as as she is getting on a bit and we have a bizarrely flourishing vege patch (apparently neglect is an excellent gardening technique- especially when your house is built where there used to be a cow pasture :) she asked us to grow some so she could see what they looked like - and this is the result!
It looks like an elongated yellow pumpkin and if you cut it while uncooked the flesh is firm and yellow with a few seeds in the centre. The trick is to cook it whole for 1.5hrs in the oven and then slice it open lengthways. In this way the inside steams up and the flesh separates into long strands that look a lot like spaghetti or glass noodles.
Perfect for the gluten free types and a good way to get veges into you, this pumpkin was easy to grow and cook, but what about the flavour? well I wouldn't equate it with spaghetti. In the picture we tried it with a basic tomato sauce and neither of us were particularly fussed. Both of us felt it was more like a noodle than a pasta and so we tried it the next night with a sweet and sour sauce and found it much more appealing.
Interesting and fun to try though, if (through no effort on our part) we happen to get a crop next year then I'll treat it in a more asian style and perhaps even try a vietnamese noodle salad with the cooked strands!
Have a great day everyone - back in 40 days or so :)!
Posts
