creamy spaghetti squash with spinach and roasted walnuts

All blogs are talking about spaghetti squash and how delicious it is. Of course I wanted to try it out by myself - the only problem I had - absolutely no spaghetti squash around here. I couldn't find it anywhere. No spaghetti squash at the farmers market, no spaghetti squash at the biiigggest supermarket. I was soooo upset - a veggie that turns into spaghetti after its cooked - how super cool is that?!

Yesterday I spent the afternoon in the city, strolling trough all of my favourite stores (I was tired after four of them, but my vacations aren't finished yet, so I have pleeenttyy of time for the rest). First stop was at my favorite special occasion grocery store. They sell at least 30 different olive oils, spices and vinegars. They have the biggest shelf with jams in all flavours you can imagine, a big range of asian food, wine and a huge chocolate and sweets section. There is also a little inside veggie market. And there he was - my little spaghetti squash. I grabbed one and spent the rest of the afternoon, with my little squash in my bag.

~ Creamy spaghetti squash with spinach and roasted walnuts 

One squash gives you a lot of spaghetti, so just for me, I used one half for this recipe and with the other half, I will make myself another yummie dinner tonight. The avocado gives this dish the perfect creaminess and the walnuts add a little crunch to it. I love how versatile this squash is.

1 Spaghetti squash
1/2 Avocado
a handful fresh or frozen spinach
a handful of walnuts
2 gloves of garlic
1/2 onion
lemon juice
olive oil

Preheat the oven to 356F degrees (180°C). With a sharp knife pierce the squash all over to let the steam out while baking.  Put it in the oven for about an hour or until you can easily cut trough the skin. Let it cool for 10 minutes.

Put the walnuts in the oven and roast them until golden.

In a bowl, mash the avocado with a fork, add the juice of half a lemon, salt and pepper. Add olive oil to a pan, cut the onion and the garlic and cook until barely golden. Stir in the spinach, salt and pepper, cook for 3 to 4 minutes.

Meanwhile cut the squash in half lengthwise and remove the seeds. Now the fun part - with a fork, scrape flesh into the pan with the spinach, add the avocado mash and mix well. Toss with the roasted walnuts.


"Züpfe" - Braided Bread

On of our traditions in Switzerland, is the brunch on Sunday morning with Rösti, eggs and this bread. We call it "Züpfe" and you can buy it in every store and bakery. It's just the BEST. Every familiy has her own secret recipe for this bread. This is the recipe my mother always made on Sunday mornings for our family.

~ "Züpfe" - Braided Bread ~

Traditionally its made with a lot of butter and white flour. To make it a little healthier I used whole wheat flour. 

6 cup (1kg) whole wheat flour
1.5 tablespoon salt
42g fresh yeast
2 cup (6dl) milk
1 stick (120g) unsalted butter at room temperature
1 egg yolk

Mix the Flour and the salt in a large bowl. Solve the yeast in the milk. Add the milk/yeast and the butter to the dry mixture and knead until everything is combined and the dough is soft and elastic. Cover it with a towel and allow the dough to rise for about two hours.

Preheat the oven to 390F degrees (200°C).

Make a braid with two strands: make a "x", fold the upper strand down, then the other other up, switch strand and do the same - upper strand down, other strand up, switch again till the braid is finished. Pull the braid a little appart and spread it with the egg yolk.

Bake for about 50 to 60 min.


bites of the week

Dried mango bites <3 <3 <3

Little break at Starbucks after the farmers market on Saturday with a Chai Tea Latte and a walnut scone.
My absolut favorite Chai Tea. Perfect with a little milk 

Water bottle at the ChaCha restaurant in Bern with the Matterhorn.

BIG sushi plate with my friend on saturday evening at the Nooch restaurant in Bern.
Miso Soup with Tofu and seaweeds.

Fall in the city, sooo beautiful, one of my favourite seasons of the year.

Fresh figs - looove them - try them as a salad with goat cheese and lettuce with a honey dressing and walnuts!

Mungbean chips - discovered them this week, healthy alternative to all your other chips. They are gluten and dairy free. The whole bag (50g) has just 185 calories but contains 13.6g of proteins!!

Plum Cinnamon Compote

A few weeks ago, my go-to supermarket had a loooot of regional plums on sale. I like the combination of fresh fruits and spices, especillay during fall and winter. So I bought a few to make this easy and quick compote.

For breakfast I always eat oats or whole wheat flakes, with nuts, seeds and plain yogurt. I also love to add some berries, but during the colder months, fresh berries are very hard to find and super expensive, so I usually top my cereals with dried fruits or some sort of compote.

This would also make a healthy afternoon snack with plain yogurt and almonds.

~ ~ Plum Cinnamon Compote ~ ~

As you can see, it's really super duper easy - just two ingredients. I added no extra sugar, the plums sweetened it already. If you like it a little sweeter, just add some brown sugar. Also feel free to replace the cinnamon with your favourite fall spices. 

About 20 Plums (made two medium mason jars)
1 Cinnamon Stick

Slice the plums into quarters. Put the plums and the cinnamon stick in a medium pan. Cover with water and heat up till the water boils. Turn down the heat and let it simmer till the plums are dense. Stir form time to time. Make sure the mixture is always covered with a little water.
When the compote is ready fill up your mason jars.

Because this compote contains no sugar or other preservatives, you have to store it in the fridge. It stays fresh for several weeks. Once its opened, use it up within a week.