Squash, zucchini eller courgette

Squash

 

Squash, zucchini eller courgette? De forskellige navne er et fint billede af, hvor udbredt squashen er i verden. Zucchini er den italienske betegnelse, courgette den franske og squash den engelske.

Det er kun fantasien, der sætter grænser, når du bruger squash. Squash kan grilles, bages, steges, laves til squashspaghetti eller rives. Den er brugbar både i det krydrede køkken og i desserter.

Her bliver squashen brugt som båden til det lækre og krydrede fyld samt til en glutenfri squashkage med chokolade.

Velbekomme!

Af Karina Willumsen


Fyldte Squash

Mættende og fyldige squash med kødsovs. Uden æg, mælk og gluten.

Til 4 personer

Ingredienser

4 store squash, skåret på langs og udhulet i den bløde del

400 gram oksekød, kyllingekød eller vegetarudgave

2 skalotteløg eller 1 løg, hakket

1 hvidløg, hakket

1 ½ tsk. røget paprika

1 tsk. paprika

2 spsk. tørret basilikum

2 spsk. oregano

1 tsk. timian

1 gulerod, i tern

4 dl hakket squashfyld, fra de udhulede squash

1 dåse hakkede tomater

1 lille dåse tomatpuré

1 lille dåse majs

1 ½ dl frosne ærter

1 ½ -2 tsk. himalayasalt

1 tsk. peber

1 spsk. smagsneutral kokosolie

1-2 spsk. olivenolie – for autentisk italiensk smag

Evt. revet vegansk “ost” eller mozzarella

Sådan gør du:

Hak løg og hvidløg fint, og sautér dem i kokosolien på lav varme sammen med paprika. Løg og hvidløg er klar, når de er gennemsigtige.

Tilsæt okse-/kyllingekødet, og rør rundt, til kødet er næsten gennemstegt. Tilsæt det hakkede squashfyld og gulerod. Rør rundt, og tilsæt salt, peber, oregano, basilikum og timian.

Tilsæt tomatsovs og -puré. Lad kødsovsen boble på svag varme i cirka 10 minutter. Der må gerne røres i kødsovsen af og til. Smag til med ekstra salt og basilikum, ved behov. Det må godt være lidt salt, da squashbådene opsuger en del salt. Hæld 1-2 spsk. olivenolie i kødsovsen, rør rundt. Nu er kødsovsen klar til at blive hældt i squashbådene.

Sæt squashbådene på en bageplade med bagepapir. Drys med lidt fint salt. Fyld kødsovs i hver squash. Der må gerne være top på. Drys eventuelt med revet vegansk “ost” eller mozzarella, hvis dette tåles.

Bag de fyldte squash i 20-25 minutter ved 200 grader.

Servér med ketchup. Spis dem gerne med ske og kniv, da squashen glider af gaflen.

Squashkage med chokolade

Lækker, luftig og svampet squashkage! Uden æg, mælk og gluten.

Til en 1-liters form


Ingredienser:

100 gram majsmel

110 gram rismel

5 gram johannesbrødkernemel (apoteket eller helsekostbutikker)

2 spsk. kakaopulver

1 ½ tsk. bagepulver

1 tsk. vaniljepulver

3-4 dl revet squash

50 gram grofthakkede pekannødder eller valnødder

50 gram grofthakket mørk chokolade

½ dl smeltet kokosolie

1 dl æblemos (eller 1 æg)

1 dl ahornsirup

½-1 dl vand


Sådan gør du:

Bland majsmel, rismel, johannesbrødkernemel, kakaopulver, bagepulver og vaniljepulver i en skål.

Tilsæt revet squash, hakkede pekannødder og chokolade samt kokosolie, æblemos, ahornsirup og vand. Dejen skal føles lind og let at røre rundt. Tilsæt eventuelt mere vand.

Hæld dejen i en smurt 1-liters form, og bag kagen i 35-40 minutter ved 200 grader.

Kagen holder sig godt i et par dage.

Sæt eventuelt kagen på køl.

Kagen kan ristes i skiver på en brødrister.

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