After a whole weekend of cheat meals and drinks I start off my Monday’s with every intention to be super healthy. I find it to be much harder to be healthy when the weather is chilly because I just want big bowls of pasta and platefuls of biscuilts.
Most spiralized courgette and carrot recipes I know are cold so I came up with this recipe on one drizzly autumnal day. It is now one of my most favourite recipes. It is warm, filling and scrumptious… oh and incredibly healthy!
Here’s the recipe for my low carb hot courgetti spaghetti.
What You Need
Courgettes x2
Butternut Squash (half of a large one)
Soft Goats Cheese
Olive Oil
Method
1. Roast chopped up chunks of butternut squash in a roasting tray at 160° for half an hour. Cover them in olive oil and ground pepper.
2. Peel the skins off the butternut squash
3. Use a hand blender to blend the butternut squash into a sauce like consistency
4. Spiralize your courgettes and mix up in the butternut squash sauce. Cooking for a further 10 minutes.
I use this spiralizer and it is currently on sale.
5. Dollop lumps of goats cheese all over the dish a mix in.
6. Serve with a handful of rocket and a drizzle of balsamic vinegar.
Author
Thanks so much for your lovely comment Hannah. Let me know if you make it. I’ve just been stalking your blog and I adore it! I’m also a surrey girl 🙂 I love your whole sustainable living info. As a vegetarian I am always trying my hardest to be a little nicer to the environment. My parents used to own a company called Balm Balm. I think you would love it…all veggie/vegan/sustainable packing etc. (btw I’m not involved any more but just thought you would like the products). Are you on BlogLovin’?
YES! I’ve had a spiralizer sat in my draw for months now and finally this is a recipe worth making! This looks de-licious, warm, cosy and just YUM. Thanks for sharing!
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