Spaghetti squash with pork kidneys with light sauce (Cookeo)

Rustic and light alliance. The sweetness of spaghetti squash meets the power of pork kidneys in a scented tomato sauce. An express simmered dish at Cookeo, for a tasty and economical meal on weekdays.

Category: Main dish • Origin: French cuisine • Keywords: spaghetti squash, pork kidneys, cookeo, light recipe, rustic cuisine

Ingredients

• 1 spaghetti squash (approx. 1.2 kg)
• 300 g of pork kidneys well prepared
• 1 yellow onion
• 1 clove of garlic
• 400 g diced tomato pulp (box)
• 1 t.a. of olive oil
• 1 c. to c. dried oregano
• 1 c. to c. of dried basil
• 1 c. to s. of wine vinegar (for degorging kidneys)
• Salt, pepper

Equipment

• 1 Cookeo
• 1 cutting board + knife
• 1 wooden spoon
• 1 passory

Step by step preparation

1. Prepare kidneys (10 min) : remove membranes and white parts, cut into pieces. Rinse, soak 5 min in cold wine water, drain and rinse again.
2. Cook spaghetti squash (10 min) : cut in half, remove the seeds. Put 200 ml of water in the tank, place the squash in the steam basket, cook 10 min under pressure. Let the filaments cool down and scratch.
3. Prepare sauce (10 min) : in mode Dorer, cook onion and garlic in olive oil. Add well drained kidneys, grip 5 min until lightly coloured.
4. Mijoter (5 min) Add the tomato pulp, oregano, basil, salt and pepper. Cook 5 min under pressure.
5. Dressage & service Mix spaghetti squash with sauce, serve hot, sprinkled with parsley or grated parmesan.

Tips & Tips

• Prepare kidneys : remove the white parts to avoid bitterness.
• Deglaze for more taste : a trait of dry white wine or balsamic vinegar raises the sauce.
• Perfect texture : do not overcook the squash, the filaments must remain firm.

Recommended wines

Soft red : a Beaujolais-Villages or a Saumur-Champigny to accompany the rustic flavour of the kidneys. Alcohol-free alternative: Smoked tea Lapsang Souchong or infusion of lemon thyme.

Use of remains

• Gratin : Pour in a dish, sprinkle with breadcrumbs and grated cheese, gratin 10 min.
• Rustic omelette : Add leftovers to beaten eggs and cook in non-stick pan.
• Freezing : possible up to 1 month (avoid squash too aqueous).

Nutritional values (estimated)

For 1 serving — Energy: 230 kcal • Carbohydrates: 14 g • Protein: 18 g • Lipids: 11 g • Fibres: 3 g • Salt: 0.9 g