Butternut Squash Spaghetti with Peppers, Shallots and Pine Nuts


Butternut Squash Spaghetti with Peppers, Shallots and Pine Nuts


Butternut Squash Spaghetti with Peppers, Shallots and Pine Nuts

Yes, I know, I know, they are everywhere, spiralized veggies that is, and I have dabbled with spiralized vegetables before, with several bowls of courgetti making an appearance on the Lavender and Lovage table, but today’s recipe for Butternut Squash Spaghetti with Peppers, Shallots and Pine Nuts has a bit more texture than the softer courgette, and is packed with enticing flavours. I have to be honest, although I am a fan of the humble butternut squash, they do need a fair amount of seasoning added to them, as they can be a little bland, so, I fried shallots, peppers, garlic, spring onions and tomatoes in olive oil beforehand, then added a goodly dollop of crème fraîche with some ground chilli powder and a sprinkling of Cheddar cheese to serve completes the culinary picture.


Butternut Squash Spaghetti with Peppers, Shallots and Pine Nuts

The whole spiralized veggie thing was super easy too, as I used my hand-held OXO Good Grips 3 blade spiralizer for the butternut squash, and it whizzed through the whole process, and with very little mess. I love these hand-held spiralizers, as they don’t take up lots of space in the kitchen and they are easy to store and clean. The NEW 3 blade one from OXO is brilliant, as it creates three different sizes of vegetable noodles, from courgette pasta and beetroot salad to apple chips, these uniform spirals are fun, delicious and easy to make. It contains three stainless steel blades for ribbon cut veggies, fettuccine cut veggies and for spaghetti cut veggies, as I used today with the butternut squash.

I wanted to create a light luncheon dish, but with lots of punchy flavours, and I am very happy with this; the shallots, garlic, spring onions, tomatoes and peppers add towards your five-a-day, whilst the chilli and cheese add an extra robust taste, with an extra spicy kick. Using butternut squash in place of the usual wheat based spaghetti not only cuts back on calories, but it makes this dish gluten-free too. You can make the butternut squash spaghetti beforehand, even up to a day before you need to cook it, and just keep it covered in the fridge until you need it. In the absence of cooking the “Full Monty”, the butternut squash spaghetti would be wonderful if just served with butter, sea salt and lots of freshly ground black pepper. I hope you enjoy this as much as we did today, do pop back soon to read all about my latest travel adventures! Karen 

Disclaimer: Paid Collaborative work with OXO UK


Butternut Squash Spaghetti

Butternut Squash Spaghetti with Peppers, Shallots and Pine Nuts

A delicious vegetarian, gluten free and healthy luncheon dish, perfect for those who are wanting to lower their carbohydrate intake, but want a filling, flavour packed meal.

Ingredients

  • half a small butternut squash, peeled (about 300g)
  • 1 tablespoon olive oil
  • 4 shallots, peeled and diced
  • 2 cloves garlic, peeled and finely minced
  • 2 spring onions, trimmed and diced
  • 4 fire roasted peppers in oil, drained, diced (from a jar)
  • 10 cherry tomatoes, cut in half
  • 1 tablespoon pine nuts
  • 1/2 teaspoon ground chilli powder
  • 2 tablespoons crème fraiche
  • 50g grated extra mature Cheddar cheese

Note

A delicious vegetarian, gluten free and healthy luncheon dish, perfect for those who are wanting to lower their carbohydrate intake, but want a filling, flavour packed meal.

Directions

Step 1 Slice the peeled butternut squash into rings, so they will fit on the spiralizer spiked lid, see photos. Spiralize the squash on the “spaghetti” blade and set to one side. (This is using the OXO Good Grips 3 blade Spiralazer) Or, use a whatever spiralizer you have to hand.
Step 2 Heat the oil in a large pan or a wok, and add all the vegetables (except the butternut squash), the pine nuts and the chilli powder. Saute over a low to medium heat, stirring all the time, until the vegetables are soft and translucent.
Step 3 Turn the heat up and add the spiralized butternut squash and stir fry for 10 minutes, or until the squash is soft, but still retains a bite.
Step 4 Add the crème fraîche and stir well, season to taste with salt and pepper and spoon the squash spaghetti into 2 deep bowls, sprinkle the grated cheese over the top and serve immediately.


Butternut Squash Spaghetti


OXO 3 Blade Spiralizer


OXO 3 Blade Spiralizer

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