Friday, 16 January 2015

Butternut Squash Spaghetti (Spiralized)

This is so much better than gluten free pasta...

Ever since I got my spiralizer I've been trying out spiralizing different veg. I think this is my favourite. Using a spiralizer is a brilliant, naturally gluten free, healthy way to have some delicious 'pasta'.

I've written the recipe for two people but if you are REALLY hungry you might need to do more or serve with some gluten free bread or something. But this recipe makes a nice light portion.

(Serves 2)

6 rashers streaky bacon, chopped
2 handfuls of kale
1 large butternut squash
1 handful walnuts, bashed in pestle & mortar
1 tbsp grated Parmesan
Olive oil
Salt & pepper

Preheat the oven to 190c.

Peel the butternut and chop it in half width ways so you have just the long top bit (save the bottom seedy bit for another day).

Chop the top off so you have another flat end. Place in the spiralizer and, using the thin noodle blade, spiralize the squash so you have long orange spaghetti.

Transfer the butternut noodles to a large roasting tray, drizzle with a little olive oil and season with a pinch of salt & pepper, toss and then lay in a thin layer.

Place the tray in the preheated oven and cook for about 10 minutes, tossing regularly. You can adjust just cooking times here for your preference of crunch, but don't over do the cooking or it will burn and become a bit mushy.

Meanwhile, heat a drop of olive oil in a large frying pan. Drop in the bacon and cook on a high heat until golden and crisp. Add the kale and cook for a further few minutes until slightly wilted. Take the pan off the heat.

Transfer the cooked noodles to the frying pan, add the walnuts and toss everything together. Divide between 2 bowls and sprinkle with the parmesan and season with some freshly ground black pepper.


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