Spiralized Squash Spaghetti

I have had this recipe in my head for months now and I have finally gotten around to trying it out! I did give it a go a good while back but the way in which I cooked the squash did not turn out so good and I really didn’t like the end result. I had boiled the spiralized squash and then added it to the pan to sauté with the seasoning but it just didn’t work and the squash tasted mushy and yawk! So I dumped it and left this one on the side line for a while.

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So I picked up some squash last week as I was in the mood for squash soup (post coming soon) and thought I would give my squash spaghetti another go before I whizz it into a soulful bowlful of squashy goodness. I thought about my favourite way to eat squash usually and it was of course, roasted with some oil and garlic so I thought I would apply the same concept to my spaghetti. Let me tell you the result was simply gorgeous! I absolutely devoured the full bowl of squash spaghetti and had to go out and buy more for my soup! This is a really great way to substitute regular pasta and is so filling. As this is only the basic spaghetti recipe, you can vary the seasoning and other meal components to this once you have mastered the spaghetti part! I have visions of roast pepper pesto with chicken and sundried tomatoes tossed through the spaghetti or a rich mince Bolognese piled on top.

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I strongly urge you to give this one a go if you’ve got the Spiralizer or any other kitchen appliance that does a similar job like a Julien. If you do try it and put your own spin on it, I’d love to hear what you teamed it with and how you got on. Leave any comments or suggestions you like below.

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Ingredients

1 medium – large Butternut Squash
1 Tbsp. Olive Oil
1 clove Garlic
Salt & Pepper to taste
Additional Seasoning if desired

Method

Preheat the oven to 190 Degrees Celcius.
Line an oven tray with parchment paper and grease with some oil.
Top and tail the butternut, cut in half from top to bottom, peel off the skin and de-seed.
Using your Spiralizer or Julien or whatever appliance you opt for, create your spaghetti.
In a bowl big enough to fit all the spaghetti, toss this through with the olive oil and seasoning.

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Spread the squash spirals out on the oven tray and pop in the oven to roast for about 15 minutes or until the squash starts to brown.
Give the tray a shake to turn the squash half way through yto ensure even cooking.
Once the squash is cooked to your satisfaction, serve it as you would regular spaghetti.
If you want to add any more ingredients like a protein, more veg or a sauce, you can do so at this point.
Serve and enjoy.

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Zucchini Fritters

These guys are a great way to get some additional veg into your diet without chomping down on the same old salad every day.
There’s a little bit of preparation involved but they taste great and look great too.
Zucchini is such a versatile vegetable and is defo one of my faves so here is the latest creation I could think up for you guys.

Ingredients

1 large zucchini, topped and tailed
1 medium potato, peeled
1 brown or white onion, peeled and chopped
¼ cup wholemeal flour
1 egg, beaten
Salt & Pepper to taste
1 Tbsp. Olive Oil

Method

Preheat the oven to 180 Degrees C.
In a large bowl, grate your zucchini and potato and mix together.
Transfer the mix to some paper towel and squeeze as much moisture as possible from the vegetables.
Dry them out as much as you can and pop them back in the bowl.
Add the flour to the mix to help absorb the moisture and throw in the onion.
Add salt and pepper and stir the mix thoroughly .
Add the beaten egg and cover all of the mix in the egg.
If the mix looks too runny, add a little bit more flour to help it solidify.
Heat the olive oil on a pan and take a handful of the mix in your palm to create a patty.
Pop the patty on the pan and repeat 3-4 times until the pan is full.
Cook the patties on each side for about 4-5 minutes and transfer to a foil lined oven tray.
Repeat this until all of the mix has been used up.
Pop the oven tray with all your patties into the oven and let them finish cooking in there for about 20 minutes.
Keep an eye on them though as you don’t want them to burn.
Remove from the oven and enjoy piping hot!

Zucchini Fritters can be used as a side dish in a main meal or as the main component also.
They can be eaten as a vegetarian alternative to a burger patty in a bun or whatever way you like to enjoy a burger.
They go great as a side with the Stuffed Peppers I posted about the other day too if you want to create a very fancy looking and really healthy dish.

*Tip: If you are lucky enough to own a Spiralizer like me, you can also spiralize the zucchini and potato and even the onion if you like instead of grating them.
Use the small noodle blade if you do go down this road.
Your fritters will look even extra awesome!

Zucchini Pasta

Seriously guys, I cant praise this stuff enough – it’s a game changer!
If you’ve read my Kitchen Essentials post amongst others, you’ll know how
deeply in love I am with The Spiralizer.
The dish I make the most with my Spiralizer is definitely Zucchini Pasta.
Like regular pasta, it’s so versatile and convenient to make. You can have it
so many different ways so it’s a dish that is hard to be bored of and you can
have some fun in the kitchen too trying out different sauces and other ingredients.

I benchmark my servings on about 1 medium zucchini per person which is ideal for upping your green intake every day.

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You simply chop off each end of the zucchini and swirl it through the Spiralizer using either the thin or thicker noodle blade, depending on preference.
Place he zucchini in a pot of water and bring to the boil. Cook for only 3-5 minutes.
After straining, there is an optional choice to add the zucchini to a hot, greased pan and sauté for 1-2 minutes but you don’t have to.
Once cooked, leave to one side until your pasta sauce or whatever ingredients you’re using are ready.
Serve your zucchini pasta and its accompaniment as you would a regular pasta dish and enjoy a clean, green, wholesome meal.

Here are some of my absolute favourite ways to serve Zucchini Pasta;

Zucchini Pasta tossed with Mozzarella Pearls, Spinach, Cherry Tomatoes and Garlic Oil.

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Zucchini Pasta mixed with Fresh Basil Pesto and grated Parmesan.

Zucchini Pasta served with Turkey Mince Bolognese (see my upcoming post on my homemade Bolognese sauce for deets).

Zucchini Pasta with Goats Cheese, Mushroom and Broccoli.

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Zucchini Pasta with Pancetta, Garlic and Parmesan.

Spiralized Twisty Fries

This version of the fast food favourite takes only five minutes to put together and is super satisfying.
You also get to play with my favourite kitchen toy; The Spiralizer, which is always fun (for me)!
Not even a recipe really, all you need is your desired mix of seasoning and a potato. Simples!

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My seasoning mix is pretty predictable as you’ll note from so many of my recipes and is only a guideline for you to use,
coat your twisties with whatever seasoning you’re in the mood for.
Below is my usual;

1 Tsp. Garlic Powder
1 Tsp. Smoked Paprika
1 Tsp. Cracked Black Pepper
1 Tsp. Salt
1/2 Tsp. Chili Flakes
1. Tbsp. Olive Oil

You will also need 1 large (sweet) potato

Method

Preheat the oven to 160 Degrees C.
I always leave the skin on the potato or sweet potato as so much of the vegetables nutrition is locked into the skin.
My advice is to give the spud a good scrub and then swirl it through your Spiralizer.
Once Spiralized, coat the twisties in the olive oil and your chosen seasoning evenly.
Spread them out on some greased parchment paper and place on an oven tray in the middle of your oven.
These twisty fries only need about 8-10 minutes so be sure to keep an eye on them, shaking the tray about 5 minutes in to
keep them from sticking to the parchment paper.
Remove your twisty fries from the oven once golden brown and serve with your favourite sauce.
Delish!