Courge Spaghetti à la Marocaine

En entrant dans l’Automne, on peut trouver sur le marché diverses sortes de courges. Parmi ceux qui sont bon marché, nous trouvons la Courge Spaghetti, qui est facile et simple à préparer. Sa chair se détache en forme de spaghettis que l’on peut ensuite cuisiner telle que, ou en purée. J’ai fait aussi des galettes à la manière des pommes de terre. Le gout de la Courge Spaghetti est fade, ce qui un bon prétexte pour mettre plein d’épices et des herbes dans le plat. Peu calorique, la Courge Spaghetti est bourrée de Potassium et de Vitamine C. Elle peut aussi être mangée crue, râpée, cuite à la vapeur, à l’eau ou au four. J’ai opté pour une cuisson à l’eau qui je trouve lui donne plus de moelleux.

Je voulais tester une conserve de Seitan, des mock abalone ou faux ormeaux dans leur jus (photo en bas de page). Les ormeaux sont ces coquillages qui sont souvent cuisinées en Asie et dans l’Ouest de la France. Si vous souhaitez cuisiner du Tofu ou n’importe quel seitan en morceaux avec la Courge Spaghetti, il suffit de remplacer les faux-ormeaux et ajouter quelques cuillérées de bouillon de légumes. Si vous souhaitez ne cuisiner que la Courge Spaghetti, omettez les ingrédients mais ajoutez aussi du bouillon de légumes pour relever le gout.

INGREDIENTS : pour 4 à 6 personnes, selon la taille de la Courge 1 Courge Spaghetti 1 gros poivron ou 2 petits (rouge ou vert)

5 cuillérées à soupe d’huile d’olive 3 gousses d’ail pilée

4 cuillérées de bouillon de légumes (sauf si vous cuisinez les faux ormeaux en conserve dont j’ai utilisé le jus)

1 cuillérée à soupe de coriandre moulue

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1/2 cuillérée à soupe de cumin moulu

4 cuillérées à soupe de raisins secs

1 cuillérée à soupe de basilic (ou de la coriandre)

sel et poivre

Falcutatif

250g de Seitan ou de Tofu coupé en morceaux OU 1 boite de mock Abalone gluten.

METHODE

Faire cuire la Courge Spaghetti entière dans de l’eau pendant 40 minutes (ou au four ou à la vapeur)

Couper la Courge en 2. Enlever les pépins (je les ai faites sécher au soleil pour les ajouter dans des salades).

A l’aide d’une fourchette, détacher la chair qui sera en forme de filaments. Mettre la chair de côté.

Pendant que la courge cuit : Faire chauffer l’huile d’olive dans une grande poêle profonde. ajouter les épices et l’ail pilée.

Mélanger pour dégager les odeurs. Ajouter le poivron tranché + le tofu ou le seitan si vous en utilisez.

* J’ai égouté le faux-abalone en conserve, et ajouté aux poivrons, en réservant le jus.

Laisser mijoter le tout à couvert pendant 5 minutes.

Ajouter les raisins secs + le basilic ou la coriandre + le bouillon de légumes ou le bouillon de conserve des faux abalone. Rectifier l’assaisonnement, Mélanger et laisser mijotter 15 minutes à couvert sur feu doux.

Servir sur la courge Spaghetti ou mélanger directement la courge aux légumes.

Les 2 faces de la boîte de conserve, Mock Abalone : gluten frit façon Ormeaux. Le jus de ce gluten est très bon, le gluten n’a pas besoin d’être incé comme les faux porc et faux canard en conserve. chez Paris Store ou magasins Asiatiques,  très bon marché (entre 180€ et 2€ selon les magasins). C’est fait à TaIwan, le pays qui compte le plus de végans.  Beaucoup de personnes m’ont écrit pour exprimer leur méfiance envers les produits Chinois .. moi je me méfie plus des industriels Français qui ajoutent tellement d’ingrédients dans leurs tofus ou steaks vege qu’ils ne sont pas forcéméne meilleurs.