Thursday, 24 December 2015

Butternut squash noddles with hazlenuts and sprouts (spiralizer recipe)

Hey! So recently I  bought a spiralizer which if you haven't heard of it, basically turns vegetables and some fruit into noodles/ pasta! I am a massive pasta lover but it's not always the healthiest of things and using this I can make pasta and squeeze in another portion of fruit and veg. I made this thinking it would be a main dish but it's actually more of a light dinner/ lunch or a starter. If you want to make it bigger I would use another butternut squash. This dish has sprouts in which is rather seasonal, and because it only uses the leaves, this is good to try sprouts without getting a full mouth of the taste if you are not a fan of them. Mixed in with everything else you can barely taste it! Making this dish was the first time I had made butternut squash noodles too and it's a bit harder than a courgette!

For 4 people you will need:
1 Butternut squash
3/4 of a cup of hazelnuts
a cup of Brussel sprouts
1/4 tsp of garlic powder
salt and pepper
a red onion
a garlic clove
1/4 teaspoon of chili flakes

First of all preheat the oven to 205 degrees celsius. Make the butternut squash noodles by cutting off the seeded end of the squash and then putting it into the spiralizer. shake over the garlic powder salt and pepper and put it in a lined dish in the oven for 8 minutes. Put the hazelnuts into the oven additionally but only in for five minutes.

In the meantime, thinly slice the onion and cut the bottoms off the sprouts and take the leaves off them.
chop the garlic clove and heat a wok or pan with oil. When it is heated on a high heat put in the garlic chili flakes and onion and stir on a medium heat. When the onion is wilted, add in the sprout leaves and cook for another three minutes,

Now you can add it all together!
Hope you enjoy!
Eleanor x

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