Another low carb lunch dish for you all to go feast your eyes on. I am a huge fan of using a spirilizer:) Although, I haven’t used it much recently, and I need to get back onto the bandwagon to keep with my healthy eating habits #cleaneating.
Taken from The Londoner’s blog, I created this gorgeous dish for my two Italian friends who paid me a visit. I thought with them being Italian. no pasta dish would be up to their standards so I ditched the carby option for a lighter alternative; one that left them praising my cooking skills:)
Ingredients: (for 4)
-Half a squash (or half of a small pumpkin)
-5 garlic cloves
-A handful of sage
-2 tablespoons of double cream
-Salt and pepper
-3/4 cup of vegetable stock
-Small chunk of goats/feta cheese
1-Pre-heat your oven at 180 degrees Celsius and cut your courgettes using the spirilizer and set aside.
2-Slice up your squash, keep the skin intact and place in your dish with the garlic gloves (unpeeled) and sage and drizzle a little olive oil and some salt and pepper and pop into the oven
4-Remove the skins from the squash and squeeze the roasted garlic from its shell using the back of a spoon
5-Throw away the garlic and skins and let the mixture cool for about 10 minutes before placing in the blender with your stock and cream and whizz
6-Pour mixture into a saucepan and keep stirring for a couple of minutes until hot and add your ready prepared zoodles and stir and cook for about 5 minutes until just soft but keep a little crisp- the A la dente style
7-Place on a plate, sprinkle over our cheese and some sage and you are good to go.
8- I prepared a side salad to go with it:) The perfect combo
Believe me, this dish was SENSATIONAL and my two friends absolutely loved it (one being very fussy with food)! Give it a try, the sage really does bring out the flavour and adds that twist to the dish. That creamy, rich taste will make you want to embrace the Autumn chill and it definitely beats a rich creamy pasta dish with a side of bloated-ness anyday!
Let me know how you get on with it. I would love to hear your feedback below.
large garlic cloves
Handful of sage
Salt + pepper
1/2 cup of veg stock
4 large courgettes
Chunk of soft goat’s cheese