BUTTERNUT SQUASH NOODLES
A new way to eat more veggies and less pasta ! Tasty as it has to be.
Servings 2 people
INGREDIENTS
- 600 gr butternut squash (seeded end removed), peeled and spiralized*
- ½ fennel bulb, finely chopped
- 5-6 brussels sprouts, finely chopped
- 2 cm fresh ginger, grated
- 2-3 garlic cloves, grated
- 1-2 tbsp olive oil or coconut oil
- 1 tbsp Bragg liquid Aminos or Tamari (gluten free)
- Few spinach leaves
- 2 cups baby tomatoes, pricked
- ½ tbsp olive oil
- To taste fresh ground pepper and Himalayan salt
INSTRUCTIONS
- Preheat the oven to 195C. Toss baby tomatoes with 1/2 Tbsp of olive oil, add salt and pepper to taste and roast them for 10-15 min and set aside.
- In the meantime, spiralize butternut squash* using a spiralizer or a peeler. Set aside.
- Heat 1 Tbsp of oil (olive or coconut) in a large frying pan, add fennel, Brussels sprouts, ginger, garlic, salt and pepper to taste. Saute over medium heat for 8-10 min or until tender.
- Add the butternut squash spaghetti and 1 Tbsp of Bragg liquid Aminos and cook for about 8-10 minutes more. Add few spinach leaves at the last minute and stir.
- Add the roasted tomatoes and stir.
- Serve immediately and add some toasted desicated coconut for more flavors !
Notes & Tips
*Choose 1 (hard) medium-sized butternut squash and the straightest squash as possible.
Chop off the bulbous and seeded end (and use it for another delicious recipe : avocado butternut salad or butternut curry).
Slice the other end and peel squash completely. Halve the squash (crosswise) and spiralize.