The other day, I wrote about how we just happened to stop buying pasta because the kids accepted carrot and zucchini “spaghetti” with their bolognese. This weekend I tested a new kind of veggie spaghetti, butternut squasghetti and they L O V E D it!! I think it just became their new favorite.
I really liked it too. When used raw, butternut squashghetti has a mild, discreetly sweet taste and lots of bite and I really enjoy the texture. I have been using it as a side dish for dinner but I also had it for a light lunch with pesto, tomatoes with basil and some of that delicious ayvar. Some kind of combination, huh? Well, less is definitely not more around this house! Haha!
Well, you can hardly call this a recipe but none the less…
SIDE DISH FOR 4 PERSONS
- 1 large butternut squash
THIS IS HOW EASY IT IS..
Use your julienne to shred the meat into spaghetti look-alikes. When the meat starts getting soft, you’ve reached the middle where the pumpkin seeds are, and this is where you stop.
You can eat it raw or you can let it soak in boiling water for a few minutes to warm it up and soften it a bit. You can also fry it in butter on the pan. I’m telling you, that’s delicious!
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