Spaghetti Squash Harvest Bowl

| 24 August 2017

This is one exciting, easy-going late summer recipe that we would love to share with you.

Winning points:

One, it is 99% made from mega-seasonal and ripe farmers market produce.

Two, it has one of our favourite seasonal veggies ever – spaghetti squash. Spaghetti squash is literally our favourite seasonal ingredient right now, it is like instant pasta in a squash shell. The season doesn’t last long, so make the best of it while it is here.

Three, we found some amazing summer purslane salad leaves in the Alexander Palace farmers market and they work splendidly in this recipe.

Four, it is quick to make and combines the best of the raw and cooked cuisines in one.



(serves 2):

1 medium-size spaghetti squash

1 courgette

1 big heirloom tomato

1 onion or shallot

handful of parsley

juice of 1/2 lemon

2 TBLS of sunflower seed or pumpkin seed yoghurt (base recipe here)

2 TBLS tamari

1 tsp of macadamia or sunflower oil

pinch of unprocessed sea salt

pinch of freshly group black pepper

a handful of summer purslane leaves

2 fresh knobs of corn (optional)


Start by preheating the fan assisted oven to 180C, cutting the spaghetti squash lengthways in half and scooping out the seeds. Sprinkle both sides with a little sea salt and stick it in the oven for about 15 minutes or till the squash flesh is soft.

In the meantime, wash and spiralise the courgette. Finely chop the onion and sauté with tamari and your choice of cooking oil for 3-5 mins on low to medium heat. Chop the tomato into medium size cubes and add it to the courgetti. Squeeze half a lemon, add a small pinch of salt. Finely chop and add the parsley. Add the sunflower or pumpkin seed ‘yoghurt’ or any plant-based dip of your choice.

Take the spaghetti squash out from the oven, let it cool a little. Use a fork to pull out the flesh from the squash shell. It should come out in strands resembling spaghetti. Add the squash spaghetti and the sauteed onions to the main bowl. Mix all the ingredients well, add a glug of olive oil if required, season to taste. Finally, add a handful of whole summer purslane leaves and gently mix them in with the rest of the ingredients. The warm squash will warm up the rest of the ingredients without heating them too much, so you should end up with a pleasantly warm, but still mostly raw and vibrantly alive dish.

We added some gently steamed corn knobs as a side to the dish which worked wonderfully, but it is totally optional.


With Celebration & Appreciation,

Joel & Aiste