Makes: 30


For the seeds

  • 50g pumpkin seeds
  • 20g flaxseeds
  • 10g sesame seeds
  • 10g nigella seeds

For the cookie dough

  • 450g spaghetti squash
  • 90g grated Comté, or other fruity hard cheese
  • 90g freshly grated Parmesan
  • 150g chickpea flour
  • 150g cornstarch
  • 10g baking powder
  • 2 tbsp garam masala
  • Salt and freshly ground white pepper


For the seeds

1Preheat the oven to 300°F (150°C/Gas mark 2). Line a baking sheet with parchment paper. Combine all of the seeds, spread them over the baking sheet, and toast for about 10 minutes. Remove from the sheet and let cool.

For the cookie dough

1Cut the spaghetti squash in half lengthwise. Using a spoon, scoop out the seeds and then scrape out the flesh with a fork. Steam the flesh for about 10 minutes until tender.

2Let cool, place in a mixing bowl, and stir in the grated cheeses, chickpea flour, cornstarch, seeds, baking powder, and garam masala.

3When evenly combined, season with salt and pepper, and press together with your hands to make a dough.

For baking the cookies

1Increase the oven temperature to 350°F (180°C/Gas mark 4). Re-line the baking sheet with clean parchment paper.

2On a lightly floured work surface, roll the dough to a thickness of about ¾ in. (2 cm) and cut out disks using the cookie cutter.

3Place on the baking sheet and bake for about 10 minutes, until lightly golden. Transfer to a rack and let cool. Serve as an accompaniment to aperitifs or a soup.

Extracted from Vegetables: Flexitarian Recipes and Techniques from the Ferrandi School of Culinary Arts (Flammarion, 2020)


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