Spicy Meatballs and Spaghetti
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Gluten Free, Vegetarian, Vegan, Coeliacs, Dairy Free, Nut Free
700g / 1.5lb Calabaza Squash (or other type of Squash), peeled and seeded
1 green pepper, deseeded and chopped
1 garlic clove, crushed
4 spring onions, chopped finely
1 teaspoon Thyme
4 Allspice Berries, crushed
1 teaspoon White Cumin seeds, crushed
1 teaspoon Fenugreek seeds, crushed
1 large ripe red tomato, chopped
225ml / 8fl.oz. coconut milk
Sea salt, to taste
Green chilli pepper, chopped, to taste
Calabaza Squash Soup
Simmer all the ingredients except the salt & chilli pepper, in 1¼ litres of water for 1 hour.
Strain the liquid into a bowl & allow the solids to cool. Puree the cooled solids.
Return the puree to the soup pot along with the strained liquid.
Simmer, uncovered, until the mixture is reduced to a syrup-like consistency.
Season & serve very hot.