Chia tomato spaghetti sauce

I really wanted this post to feature spaghetti squash! 

I had a spaghetti squash delivered in my veg box and have been a little scared to use it since my first attempt a few months back was less than desirable (i.e a pile of mush)....so with trepidation I had another attempt....ahhhh the same result! When I scrape the cooked squash halves wth a fork just as I saw in many tutorial videos I came across my squash simply did not turn into elegant spaghetti style strands, but instead...more mush.

What am I doing wrong? I can only assume I am overcooking it, or maybe I need to let it cool a little before spaghettifying it?  Any advice appreciated...!

Anyway, I had to resort to a backup spaghetti plan. Sasify noodles! 

salsify (complete with earthy covered skins)

Salsify is another veg I have not used before, also delivered in the veg box. I figured I could julienne the stems (is that the right word for them?!) in a similar way to my noodle stir fry. It worked pretty well so I'm pleased. My salsify stems were quite skinny and getting a bit old and bendy so they were  harder to work with than if they were thicker. You could of course use courgettes or parsnips instead....or even spaghetti squash if you can master it!  Or if you want to go all out, just use regular spaghetti! :-)

The sauce is the star of today's post. I wanted a traditional style Italian tomato sauce flavour but with a thicker consistency since the sauce clings less to vegetable noodles compared to pasta noodles. Enter the chia seeds... achieving a thicker sauce but without altering the flavour (with a bonus 'superfood'  infusion). You could of course add other veggies to this sauce and use it top anything you like.  I also added my 'meat' balls to add some carbs to an otherwise low carb meal. 

Recipe: Chia tomato spaghetti sauce

Ingredients:

2 tsp oilve oil
400g (large tin) chopped tomatoes
2 tbs tomato puree
1 tsp mixed dried Italian herbs
2 garlic cloves- crushed
1 small white onion- chopped
handful of fresh herbs- chopped (I used basil but parsley would also work)
2 tsp ground chia seeds (ground ensures a smoother texture)

Method:

Fry the onion and garlic in the oil for approx. 5 minutes until softening. 

Add all ongredients other than chia and frash herbs. Simmer for 10 minutes stirring occasionally. Add the chia and fresh herbs suring the final 2 minutes of cooking.

Serve immediately over the 'spaghetti' of whatever type you choose.

Notes: I stir fried my 'noodles' of salsify in a little coconut oil for approx. 5-7 minutes until they had just softened. My veggie noodle recipe is here and my meat balls recipe is here or for a quinoa version try these. 

For further guidance on making gluten free choices please see this post.

For tips and info on recipe measurement conversions, ingredients, substitutions and the methods behind how I do things.... check out my 'baking tips' tab at the top of the page.

Lentil spaghetti bolognaise

How crazy authentic does this bolognaise look?

I was so happy with my lentil 'mince'. Super impressive on all counts….looks, taste and how easy it was to prepare.

This is probably the easiest and healthiest spag-bol you’ll ever make!

Ok, so the ‘spaghetti’ is green I give you that, I julienned a courgette to make spaghetti noodles but you could easily swap in actual spaghetti instead, no dramas, I won’t mind. I just fancied doing some ‘julienning’ since I love the peeler so much! In any case it’s the bolognaise that’s the real star of the show.

You could eat this on its own as a warming snack, spooned over a jacket potato or on a bed or spinach or kale. It’s just so versatile. The flavours are really authentically ‘bolognaisey’ as well- at least I think so (don’t shout at me if you disagree). I added a little beetroot chutney since I had some in the fridge, this simply gives it a greater richness of flavour but isn’t critical or you could add another condiment or chutney of choice for added body and depth.

The one and only important part of this recipe is to use the right lentils! Mine were ‘dark speckled green lentils’ that I’d soaked overnight from dried and cooked up a big batch of to freeze leftovers. Just make sure they are dark lentils (not red or yellow) and that they hold their shape firmly once cooked. I made the mistake of first experimenting with this recipe a few weeks ago at my dad's house and the lentils I took out of the freezer I thought were the ‘hold their shape type’ er no…I ended up with a pile of mush. Edible but not great to look at. You have been warned!

Recipe: Lentil spaghetti bolognaise

Serves 2

Ingredients

1 tbs olive oil

1 small red onion

1 1/2 cups cooked dark green lentils- either cooked from dried or tinned (important to use lentils that hold their shape stay firm once cooked)

1 small tin (200g) chopped tomatoes

1-2 cloves garlic or ¼ tsp garlic powder

¼ cup beetroot chutney (optional for richness of flavour)

1/2 tsp mixed dried Italian herbs (or use fresh)

2 courgettes or use pasta or choice

Method

 

Saute the onion for 5 minutes until softening. Add all remaining ingredients other than the courgettes and simmer for 5 mins.

Whilst the ‘bolognaise’ simmers, slice the courgette into noodles using a julienne peeler. I set the bolognaise aside once cooked and used the same pan for the courgette (to save on washing up) but you can use a separate pan if desired to cook the courgette for 3-4 minutes.

Serve the courgette ‘pasta’ around the edge of a plate and pile the bolognaise in the centre. Serve immediately.

For further guidance on making gluten free choices please see this post.

For tips and info on recipe measurement conversions, ingredients, substitutions and the methods behind how I do things.... check out my 'baking tips' tab at the top of the page.