Cooksister | Food, Travel, Photography

Food, photos & faraway places

  • HOME
  • ABOUT
    • About me
    • Contact me
    • Work with me
    • Legal
      • Copyright notice & Disclaimer
      • Disclosure
      • Cookies and Privacy Policy
    • Press and media
    • Cooksister FAQs
  • RECIPES
    • Recipe Index – by course
    • Baking (savoury)
    • Braai/Barbecue
    • Breakfast & brunch
    • Christmas
    • Dessert
    • Drinks
    • Eggs
    • Fish
    • Gluten-free
    • Leftovers
    • Meat
    • Pasta & rice
    • Poultry
    • Pulses
    • Salads
    • Soup
    • South African
    • Starters & light meals
    • Vegan
    • Vegetables
    • Vegetarian
  • RESTAURANTS
    • British Isles restaurants
    • Dubai restaurants
    • France restaurants
    • London restaurants
    • Montenegro restaurants
    • New York restaurants
    • Pop-ups and supperclubs
    • Serbia restaurants
    • Singapore restaurants
    • South Africa restaurants
    • Sweden restaurants
    • Switzerland restaurants
    • USA restaurants
  • TRAVEL
    • All my travel posts
      • Austria
      • Belgium
      • Canada
      • Dubai
      • Cruise ships
      • France
      • Germany
      • Greece
      • Grenada
      • Hong Kong
      • Hotel reviews
      • Italy
      • Israel
      • Jersey
      • Mexico
      • Netherlands
      • Norway
      • Portugal
      • Singapore
      • Ski & snow
      • South Africa
      • Spain
      • Sweden
      • Switzerland
      • UK
      • USA
      • Wales
  • PORTFOLIO
    • Freelance writing portfolio
    • Speaking and teaching
    • Photography portfolio
    • Buy my photos

Spaghetti squash, feta and chilli risotto

by Jeanne Horak on February 28, 2014 16 Comments in Gluten-free, Main course - vegetarian, Pasta & rice, Vegetarian

SpaghettiSquashRisottoTitle © J Horak-Druiff

 

“Life is what happens to you while you’re busy making other plans” – John Lennon

So on Saturday 9 February I was planning to have quadrilogie de canard for lunch at LeVaffiue, Les Get in the French Alps. But life intervened and instead, I found myself lying in agony in the snow with a broken femur beside Le Yeti ski lift waiting for a helicopter medevac.

That evening I was planning to have a lovely cosy dinner with Nick and our friends in Geneva.  But life intervened and instead I found myself under general anaesthetic on an operating table in a hospital in Thono- les-Bains, having a titanium rod inserted into my right femur.

The following morning I was planning to fly back to London and go to work.  But life intervened and instead I found myself in a hospital ward with 21 staples and a nerve block catheter in  my grotesquely swollen right leg, wondering how I would ever walk again.

That week I was planning to go to work, to cook dinners for Nick, to play with my cats, and maybe to catch up with friends. But life intervened and instead I found myself stuck in a foreign hospital, battling anaemia and fighting with two insurance companies over when I could go home and where I would go once I got to the UK, seeing as my house had no facilities for the mobility impaired.

Last Thursday I was planning to fly to Cape Town for my annual dose of South African sunshine.  But life intervened and instead I found myself in The Blackheath Hospital, learning how to walk up stair on crutches.  Utterly terrifying.

 

SpaghettiSquashRaw  © J Horak-Druiff 2014

 

Last Saturday I was planning to be one of the main speakers at the South African Food & Wine Blogger Indaba conference.  But life intervened and instead I found myself housebound and on crutches, learning to give myself daily anti-coagulant injections and following proceedings at the Indaba via Twitter.

Yup, life sure happens with a vengeance while you are busy making other plans.

Somewhat less dramatically, back in the summer, Nick planned to grow some South African gem squash on is allotment.  Sure – four of the plants produced masses of beautiful dark green, perfectly round gem squash.  But the other plant became known as The Mutant.  We’re not sure of a foreign seed managed to slip into the packet; or whether there was some sort of illicit affair going on between a gem squash and a neighbouring zucchini.  But the end result was that what Nick harvested was nothing like the gem squash he was planning.

 

SpaghettiSquashRoastin © J Horak-Druiff 2014

 

It was roughly the shape of a very small watermelon – elongated yet chunky – and with a green skin like a zucchini but not as soft.  Inside, it was pretty much as expected – more pippy than a zucchini and stringier than a gem squash.  I have no idea what a botanist would have called this mutant squash, but I decided it was a spaghetti squash.  Besides – who wants to bookmark a recipe called “Mutant Squash Risotto”? 😉 Having learnt my lesson last time I cooked spaghetti squash, I already knew better than to try and slice it up and stir fry it like a zucchini – the skin is simply too tough.  So I decided to roast it and scoop out the pulp to make risotto – the spaghetti strand-like texture of the cooked squash means no pureeing or mashing is necessary – just smoosh it with a fork.  The flavour of the squash flesh is quite bland so I pepped up the recipe with salty feta and chill but do feel free to play with the flavours – tons of lemon instead of chilli; maybe blue cheese instead of feta; or harissa paste substituted for the chilli.  The possibilities are endless. Either way, the end result is like a warm hug in a bowl. So whatever you were planning for dinner, allow life to intervene and try this simple crowd-pleaser.

 

SpaghettiSquashRisottoFinal© J Horak-Druiff 2014

 

4.7 from 3 reviews
Spaghetti squash, feta and chilli risotto
 
Print
Prep time
45 mins
Cook time
30 mins
Total time
1 hour 15 mins
 
This soothing risotto is pepped up with the zing of chilli and some deliciously salty feta - a stylish and simple vegetarian dish.
Author: Jeanne Horak-Druiff
Recipe type: Entree
Cuisine: Italian
Serves: 2 as a main, 4 as a starter
Ingredients
  • 1 spaghetti squash, deseeded and cut into wedges
  • butter for roasting
  • dried thyme for roasting
  • 1 medium onion, finely chopped
  • 1 large clove of garlic, crushed
  • 2 tbsp olive oil
  • 20g +20g butter
  • ½ tsp chilli flakes
  • 300 g of risotto rice (Arborio or Carnarolli)
  • 150 ml dry white wine
  • 600 ml vegetable stock (I use Marigold bouillon powder)
  • 60 g Parmesan cheese, grated
  • 100 g feta cheese, crumbled
  • salt and pepper to taste
  • .
Instructions
  1. Pre-heat the oven to 190C. Place the squash wedges skin side down on a baking sheet, dot each with butter and sprinkle liberally with dried thyme. Roast for 45 minutes or until the squash is soft. Scoop the squash flesh off the skin and set aside for later.
  2. In the meantime, melt 20g of the butter together with the olive oil in a large, heavy-bottomed saucepan. Add the onion, garlic and chilli flakes and sauté until the onion is translucent and soft but do not let it brown. Add the rice and cook for a minute or two, stirring constantly stir so that each grain is well-coated with oil/butter. Add the wine and keep stirring until the liquid has been absorbed almost completely.
  3. Add the hot stock a ladleful at a time (probably about 150-200 ml per ladle). Keep stirring until each ladleful has been completely absorbed, but do not let the rice dry out and stick to the pot. Once each ladleful is absorbed, add the next until the stock has all been added. The rice should be soft but each grain should retain some bite in the centre, perfectly al dente, which should take about 20 minutes.
  4. Once all the stock has been added to the risotto, stir in 1.5 cups of the roasted squash puree (you can freeze the rest to use in vegetable soups) and crumbled feta cheese. Once everything is well combined, stir in the remaining 20g of butter. Taste and add salt and pepper as necessary. Serve immediately garnished with a spoonful of squash flesh and a sprinkle of feta and chilli flakes
Wordpress Recipe Plugin by EasyRecipe
3.2.1275

 

More deliciousness for you!

  • Roasted butternut and sage risottoRoasted butternut and sage risotto
  • Spring is in the air with a wild garlic risottoSpring is in the air with a wild garlic risotto
  • Prawn and lemon pepper risottoPrawn and lemon pepper risotto
  • Sausage and fennel risottoSausage and fennel risotto

Never miss a Cooksister post

If you enjoyed this post, enter your e-mail address here to receive a FREE e-mail update when a new post appears on Cooksister

I love comments almost as much as I love cheese - so if you can't leave me any cheese, please leave me a comment instead!

« Saturday Snapshots #285
Saturday Snapshots #286 »

Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Rate this recipe:  

This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. KalynsKitchen says

    February 28, 2014 at 3:31 pm

    I’m glad you are able to laugh at all this bad luck, because this too shall pass! And if only I lived close enough to bring over dinner, I’d love to do that! xoxo

    Reply
  2. Corina says

    February 28, 2014 at 3:34 pm

    I haven’t tried spaghetti squash yet but this sounds delicious.

    Reply
  3. Kit says

    February 28, 2014 at 6:17 pm

    All your plans sound a whole lot more fun than the non-plans that replaced them, but maybe life has got something up its sleeve to make up for it… gotta be a silver lining somewhere or a pot of gold at the end of the rainbow or diamonds in the sky or something!

    Reply
  4. My Kitchen Stories says

    March 1, 2014 at 11:43 am

    No! You poor thing. I am glad you are here to tell the tale. i am sure you will have lots more opportunities. So sorry for you. hope you are walking OK now

    Reply
  5. laura@howtocookgoodfood says

    March 1, 2014 at 7:59 pm

    What a tough you you must have had over the recent weeks since your accident and there is no way to foresee this coming. I had really enjoyed seeing all of your Instagram ski photos but then this happens….awful. I am so impressed that you are able to write, photograph and enjoy dishes such as this delicious risotto. I think I need to get trying more squash down at my allotment too!

    Reply
  6. Jan says

    March 2, 2014 at 10:23 am

    Love the recipe! Nasty accident you had there Jeanne, wishing you better soon x

    Reply
  7. Jacqueline says

    March 2, 2014 at 11:05 am

    You have been through such an ordeal and have just cemented the idea that I never want to go skiing. However I am more than happy to try that risotto. It looks really delicious. Kudos for making it while you are still struggling.

    Reply
  8. Meeta says

    March 3, 2014 at 9:23 am

    Life has its own plan and it does not always go the way we want to. I think however it is the resilient – we – that master (or not) these challenges to make us stronger/wiser and I hope somewhere along the lines a better person. On the up side … this might mean you can catch up on all the blogging you have wanted to do ;o)
    Love the idea of this risotto squash, feta and chilli exciting flavors.

    Reply
  9. Sarah, Maison Cupcake says

    March 3, 2014 at 11:29 am

    I’ve never had spaghetti squash but must look out for it. This looks very comforting. Hope you’re having a better week this week 🙂

    Reply
  10. Rosa says

    March 3, 2014 at 3:07 pm

    Scrumptious and comforting! This risotto is wonderful.

    Cheers,

    Rosa

    Reply
  11. Amy says

    March 3, 2014 at 8:09 pm

    Just made this delicious recipe after correctly identifying spaghetti squash in a box full of mixed squash! The balance of spice from the chilli and the the salt Of the feta is just right and the texture of the squash is wonderful. Thanks a lot. Makes a great change to the traditional chicken or mushroom risottos I’m prone to making. And here’s to a better week!

    Reply
  12. Silvia says

    December 23, 2014 at 10:03 am

    I am using a similar recipe but cooking it way less time, just because I am using a multicooker ( Redmond brand ). It can work under the pressure so I am saving my time.
    Also, anyone can advice me what to put instead of chilli flakes and garlic to have a good taste but no harm for my stomach?

    Reply
  13. Spanish HomeMade says

    February 10, 2016 at 9:31 pm

    This one looks really delicious! We like to use different recipes than the ones we prepare our paella with in London, sussex or Surrey, so we´ll definitely try it; it helps to disconnect 🙂

    Thanks a lot! 🙂

    Reply
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter
  • YouTube

Never miss a Cooksister post!

Enter your address to subscribe via e-mail

Search over 500 recipes

Recently on Cooksister

  • Roasted Brussels sprouts with chorizo & hazelnuts
  • Myristica Grenadian supperclub
  • 8 favourite Singapore food experiences
  • Sticky spiced plum upside-down cake and 16 years of blogging
  • IT restaurant
  • Plum and peach flapjack crumble [GF]
  • The White Horse Inn, Sutton
  • Patron Cave a Manger (Review)

Archives by month

Archives by category

Popular posts

Peppermint Crisp fridge tart - a South African treat
Oxtail and red wine potjie
Gem squash 101: how to find them, how to grow them, how to eat them!
Roosterkoek - a South African braai essential
How to sautée Brussels sprouts
Gem squash with a cheesy spicy creamed sweetcorn filling

Featured on

Also available on

cooksister

Jeanne | Stylish food & travel


Are you a cook... or a baker?
I fall firmly into

Are you a cook... or a baker? 
I fall firmly into the "cook" category. Baking is too precise, too fiddly - and best left to those with an affinity for it, I always say! But every now and then, only a cake will do. Say, for example... when you celebrate your blog's SIXTEENTH birthday!! 🎉🍾 Yes, last month Cooksister.com turned sweet sixteen, and to celebrate I baked this sticky spiced plum upside down cake. It's a very forgiving recipe and it's worth every single calorie 😁. Click on the link in my profile to see the recipe or save this post so you can find it later: https://www.cooksister.com/2020/06/sticky-spiced-plum-upside-down-cake.html

"Twenty years from now you will be more disappoint
"Twenty years from now you will be more disappointed by the things that you didn't do than by the ones you did do. So throw off the bowlines. Sail away from the safe harbor. Catch the trade winds in your sails. Explore. Dream. Discover." - Mark Twain

Anybody else got Lockdown Itchy Feet Syndrome...?? If it isn't an official disorder,  it certainly should be!

I have always been a dreamer, a planner, an explorer. Few things excite me more than stepping onto the soil of a country I have not visited before. When I am going through tough personal times, my go-to self-help therapy has always been to arrange a trip - to throw off the metaphorical bow lines and sail away to a new adventure. 
But then... Corona 😞  I can honestly say that I am enjoying working from home; enjoying having the time to run every day; enjoying cooking proper meals; enjoying my own company; enjoying the lack of FOMO. But OH MAN, I miss travel. 
This image was taken 2 years ago in St George's, Grenada - my first visit to the Caribbean but  certainly not my last. This photo has me dreaming of the day I can throw off those bow lines and travel again... How are you dealing with the lack of travel during this time?

Am I the only one feeling faintly sad at all the S
Am I the only one feeling faintly sad at all the Spring bulbs that were planted last year that have been flowering in parks and public gardens with nobody (or fewer people, anyway...) around to admire them? Spare a thought for the gardeners at Holland's famous Keukenhof who planted SEVEN MILLION bulbs last winter in preparation for the garden's annual 2-month opening... but because of Covid-19 Keukenhof did not open at all in 2020. 
But the good news is that for the first time in its history, Keukenhof was virtually open this year, meaning you can enjoy the best of the Spring flowers virtually, from the comfort of your armchair.  Keukenhof posted an amazing series of videos to their YouTube channel featuring magnificent 360 degree tours of the 2020 flowering bulbs; a run-down of the best photo spots; talks by various Keukenhof gardeners; and even a visit from Spongebob Squarepants!  You can check out their YouTube channel here https://bit.ly/2WWkahW. Or you can visit my blog  https://bit.ly/2zMgrLL  to see more of my Keukenhof images like this one of a river of tulips from when I visited a few years ago.

Have you visited Keukenhof?  What were your favourite Spring flowers? ⚘⚘⚘

When people tell me they don't like Brussels spro
When  people tell me they don't like Brussels sprouts, my inner voice always cries out the same response: oh honey, you're just doing it wrong! Sesame ginger sprouts are nutty, zingy and delicious - the opposite of the overcooked grey stinky sprouts of your youth, and so easy to make! 🔖 Remember to save this post so you can make the recipe later! The recipe is also on my blog - click the live link in my profile. 
For 4 people you need:
500 g Brussels sprouts, trimmed, halved and cooked (I roast mine in a hot oven)
1 x 2cm piece of ginger cut into fine matchsticks
2 Tbsp sesame seeds, toasted
1 Tbsp canola oil
2 tsp toasted sesame oil
Salt & pepper 
Heat the oil in a non-stick pan and fry the ginger till fragrant. Add the sprouts, mix well and heat through. Remove from heat, add the sesame oil, season and serve topped with toasted sesame seeds.

Did you know that 6 February is Waitangi Day, the
Did you know that 6 February is Waitangi Day, the national day of New Zealand? .

I am marking the occasion with this photo was taken just over 3 years ago on the shores of beautiful Lake Pukaki on the South Island, looking across at Mt Aoraki.  I loved my visit and planned the trip completely independently – here are some tips for anybody thinking of visiting the South Island. .
🔖Click “save” to bookmark these tips for later! ➡️ 1) Take more time than you think you need. In a week you will barely scratch the surface of the South Island - I would say 2 weeks is a comfortable amount of time. ➡️ 2) Don’t assume that summer means hot weather! Even in December (the height of summer) temperatures peak at about 21C in Christchurch. Pack layers. ➡️ 3) Do spend time in Queenstown. It is stunning and one of my favourite places I have ever visited – great for hiking in summer, skiing in winter, sailing on the lake, adventure sports and a base for many surrounding natural attractions. ➡️ 4) Take day trips from Queenstown to Milford Sound and the Franz Josef glacier (but be aware that the weather is often not great). ➡️ 5) Take a road trip! The roads are excellent and generally empty – and it means you get to pose in places like the shore of Lake Pukaki 😊 .
Have you visited New Zealand’s South Island?  Would you like to?  Let me know in the comments!

"Don't just stand there, let's get to it: strike a
"Don't just stand there, let's get to it: strike a pose there's nothing to it!" (Madonna)

Nicole Kidman's is both hands on hips. Meryl Streep's is only left hand on hip. Victoria Beckham's is right hip out, left foot forward (and no smile!). Mine started as a joke many years ago - the earliest evidence I have is from 2005 😎 Do YOU have a signature pose? Tell me in the comments or DM me a pic!

This particular pose was struck on the @chateaulhospitalet estate in the Languedoc, looking out over @gerardbertrandwines vineyards all the way to the Mediterranean. You can read all about my stay there now on the blog - click on the live link in my profile

Even if you are not a French speaker as such, you
Even if you are not a French speaker as such, you may be surprised by the number of French words you already know: rendezvous, entrepreneur, souvenir and ricochet need no introduction. All have been adopted into English wholesale, with their original French meaning and spelling. Perhaps they should apply for settled status post-Brexit... But sometimes a word’s literal translation in French bears no resemblance to what the word has come to mean, such as canape. Although we know the word as meaning a small piece of pastry or bread with a savoury topping served at drinks receptions, the literal translation is a decorative antique sofa. When a clever chef first came up with the idea, the topping was thought to sit on the bread or pastry like a person reclining on a sofa, and the snacks came to be known half-jokingly as canapes. Fact! 
I enjoyed these very elegant canapes (LOVED the lacy little potato lattices!) with Code Rouge sparkling wine before a jazz dinner at Gerard Bertrand’s flagship wine estate Chateau L’Hospitalet in the Languedoc.  The dinner was as  spectacular as the canapes and you can read all about it on my blog now – click the live link in my profile above.

The Christmas decorations may be long gone, but Ol
The Christmas decorations may be long gone, but Old Spitalfields Market where this photo was taken is very much open and is one of my favourite London markets. Here are my top tips for visiting Old Spitalfields:

1.  The closest station is Liverpool Street which is only a 5 minute walk from the market.
2. It's open daily, with over a hundred stalls, but on Wednesday the focus is on fashion & on Thursday the focus is on antiques & vintage.
3. The busiest day is Sunday - get there early to beat the crowds!
4. Make sure you sample some of the excellent street food on offer - I love the 8-hour pulled pork bagels from Dirty Bagel, topped with cheese melted by blowtorch in front of your eyes; or the traditional raclette at Abondance.
5. Don't forget to check out the amazing Shoreditch street art in the area around the market, either on a tour or self-guided walk.
6. The Truman Brewery just east of Spitalfields hosts a massive collection of vintage clothes stalls, and more street food - don't miss it!

Thanks @meetakwolff for the 📸

"You're off to Great Places! Today is your day! Yo
"You're off to Great Places! Today is your day! Your mountain is waiting so... get on your way!" (Dr Seuss)

How are you starting the new decade? Staring at the mountains ahead, worrying about how hard they will be to climb and whether your shoes will be comfortable and whether it is going to rain along the way? Or striding confidently towards the mountains ahead, looking forward to the fresh air filling your lungs and the sense of purpose as your legs carry you ever higher, and relishing the prospect of an amazing view from the top?

There is no finer metaphor for life than a walk in the mountains and I have already made my choice as to how I plan to tackle the mountains of 2020. What's your choice? 
Wishing you all a very happy new year and amazing views from the top of every personal and professional mountain that you climb!

This particular mountain is in the Austrian Alps where I hiked last summer. Thanks to @thepassionatecook for the 📸!


Follow me on Instagram


This error message is only visible to WordPress admins

Cooksister

Follow Jeanne Horak-Druiff's board Recipes by Cooksister on Pinterest.

The South African Food and Wine Blog Directory

Foodies100 Index of UK Food Blogs

See my Recipes at Feastie

  • Facebook
  • Google+
  • Instagram
  • Pinterest
  • RSS
  • Twitter

Jeanne Horak is a freelance food and travel writer; recipe developer and photographer. South African by birth and Londoner by choice, Jeanne has been writing about food and travel on Cooksister since 2004. She is a popular speaker on food photography and writing has also contributed articles, recipes and photos to a number of online and print publications. Jeanne has also worked with a number of destination marketers to promote their city or region. Please get in touch to work with her Read More…

Latest Recipes

Brussels sprouts with chorizo & hazelnuts
Plum upside down cake
plum flapjack crumble
Sesame ginger Brussels sprouts
Jersey-royals-salmon-salad2 © Jeanne Horak 2019
Beef-Udon-noodle-stir-fry-title
P2PIrelandRhubarb © J Horak-Druiff 2013
Blood-orange-halloumi-salad-title

SITEMAP

Home

Contact

About me

Recipe Index

Restaurant Index

Copyright & Disclaimer

Cookies & privacy policy




blog counter

© 2004 - 2021 · Jeanne Horak unless otherwise stated - ALL RIGHTS RESERVED. You may not reproduce any text, excerpts or images without my prior permission. Site by RTW Labs

Copyright © 2021 · Cooksister on Genesis Framework · WordPress · Log in

Cooksister cookie consent
We use cookies to ensure you receive the best experience on our site. If you continue to use this site, you are agreeing to our terms and conditions. Accept
Privacy & Cookies Policy

Privacy Overview

This website uses cookies to improve your experience while you navigate through the website. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may affect your browsing experience.
Necessary
Always Enabled

Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.

Non-necessary

Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.