Harvest Time

At McCall's Organics we decided to welcome  our first autumn with hearts and florets.... artichoke hearts that is

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Just in time for the Harvest moon we have launched our Organic vegetable range with Artichokes, Rhubarb, Carrots, Potatoes, Watercress and Sprouted beans and seed and three different types of squash including the ever vibrant Spaghetti Squash. 

Spaghetti Squash - the power of the orange

The colour of this versatile vegetable - actually (my pedantic nature forces me to point out it is) technically a fruit - tells us it has a high amount of carotenoids.

Bright-orange beta-carotene has the greatest vitamin A value of all the carotenoids which has been shown to protect against heart disease, fight infections, and destroy precancerous cells.

So lets get this into our tummies right now.....

You will need

Spaghetti Squash, Peppers, Carrots, Onions, Garlic, Oregano, Chilli, TVP Mince, Veg stock, Tomato Puree, Borlotti Beans, Celeriac, Green Beans and Millet.

Method

Chop the squash in two and scoop the seeds out, With a sprinkle of salt and pepper and a drizzle of oil, roast for 30 minutes at 180 degrees.

Take one cup of millet to two cups of water with some herbs and stock and pop on to simmer for 40 minutes.

Meanwhile; brown the onion and add garlic, finely chop peppers & celeriac and add to the mix, after about 15 minutes, add TVP mince with stock, herbs and finely chopped carrots.           Once the TVP has hydrated add the puree and borlotti beans.

Now remove the squash from the oven and drag a fork through and you'll see where it gets it's name from. Scoop up your veggie bean mix onto the spaghetti squash dust with a little Parmesan or yeast flakes and pop back in the oven for a further 10 minutes.

Drain the millet and top with chopped green beans and serve.

And if you've managed to save room for dessert, why not try a gluten free rhubarb frangipane with almond cream!

Carolyn DavisComment