Zoodles and squash

Zoodles and squash

IMG_9480Another 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)

-5-6 Courgettes

-5 garlic cloves

-A handful of sage

-2 tablespoons of double cream

-Salt and pepper

-Olive Oil

-3/4 cup of vegetable stock

-Small chunk of goats/feta cheese

 

Method

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

IMG_9474

3- Take out after about an hourIMG_9476

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 styleIMG_9478

7-Place on a plate, sprinkle over our cheese and some sage and you are good to go.

IMG_9483IMG_9480IMG_9492

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.

lfw

 

 

large garlic cloves

Handful of sage

Olive oil

Salt + pepper

2tbsp cream

1/2 cup of veg stock

4 large courgettes

Chunk of soft goat’s cheese

 

Follow:

2 Comments

    • admin
      November 10, 2015 / 10:19 pm

      You must try it! its so lovely and creamy

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.