Silkworm Spaghetti

This is an adapted version of Randall Creasey’s recipe, from the That’s So Primal blog. 

The blog is about ‘paleo’ cooking, which is, broadly speaking, a diet that cuts out grains, legumes and processed food, and is usually quite high in protein. Silkworms, he points out, are a great meat substitute, as they contain a very high level of protein.

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Photo ©Randall Creasey

The silkworms used in this recipe are dehydrated, salted, packaged worms sold by a company in Thailand. Crunchy Critters, based in the UK, sell smaller packs, but there are lots of options. These dehydrated larvae can go straight in the pan, though some prefer to rehydrate them by soaking in water.

Ingredients

  • 1 squash
  • 15g of silkworms (1 packet)
  • 1 tbsp olive oil
  • 2 tbsp butter
  • 1/2 onion diced
  • 2 cloves garlic diced
  • 1 8oz (220g) can tomato sauce
  • 1 14.5oz (400g) can diced tomatoes drained
  • 1/2 6oz (170g) can tomato paste
  • 1 tbsp fresh basil
  • 1/2 tbsp fresh oregano
  • 1/2 tbsp fresh thyme
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tbsp Italian seasoning
  • 1 tsp kosher salt
  • parmesan cheese
  • pepper to taste

Method

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Photo ©Randall Creasey

Spaghetti

The ‘spaghetti’ in this unusual dish is made not from pasta, but from roasted squash. Roast as normal: cut the squash in half, scoop out the seeds, bake for 35 minutes at a high temperature with a little bit of water on the tray.

But then when the squash is cooked and cool, you use a fork to “scrape the flesh of the squash into noodle-like strands”. Voilà, veggie spaghetti! It’s catching on as a solution to gluten intolerance.

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Photo ©Randall Creasey

Silkworm Sauce

Heat olive oil and add garlic and onions; cook til translucent.

Add garlic and onion powder, salt and Italian seasoning.

Add silkworms and cook until starting to brown - one minute apparently does it.

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Photo ©Randall Creasey

Add tomato sauce, paste and drained tomatoes, and butter. Stir the ingredients, but be careful not to break up the silkworms.

Simmer on a low heat for one hour.

Serve with fresh basil and parmesan cheese. Extra silkworms on top is optional!

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Photo ©Randall Creasey
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