Butternut squash and courgette pasta recipes - Uncategorized

Author: Amanda Mcdavid

This recipe is gluten free, vegetarian, Slimming World and Weight Watchers friendlyExtra Easy - syn free per servingGreen/Vegetarian - syn free per servingWW Smart Points - Gluten Free - use gluten free pasta How to make butternut squash noodles in the oven Butternut Squash & Sage Spaghetti with Zucchini Noodles that is healthy, delicious and can easily be made in just 30 minutes using a few simple ingredients! You can make different sauces for your squash spaghetti; however, this is a lighter alternative which uses burrata, courgette, mint and lemon.

Butternut Squash Spaghetti with Fried Courgette, Mint, Burrata and Lemon Zest
Syn Free Roasted Butternut Squash and Zucchini Pasta Bake
Butternut Squash Pasta
Butternut Squash & Sage Spaghetti with Zucchini Noodles
How to cook butternut squash pasta?
How to cook courgette pasta?
What to eat with butternut squash and spinach?
What is the best way to make Spaghetti squash casserole?

Butternut Squash Spaghetti with Fried Courgette, Mint, Burrata and Lemon Zest

You can make different sauces for your squash spaghetti; however, this is a lighter alternative which uses burrata, courgette, mint and lemon.
Provided by: Living North
Yields: 0 servings
Number of ingredients: 9

Ingredients:

Half butternut squash, spiralized
1 Green courgette, thinly sliced
1 Yellow courgette, thinly sliced
15g Fresh mint, leaves picked
Half red chilli, deseeded and finely diced
2tbsp Olive oil
100g Burrata
Maldon Salt
Cracked black pepper

How to cook:

Begin my peeling and deseeding the butternut squash. Then cut into sections and using a spiralizer, create long ribbons which look like spaghetti. Place a large frying pan on the heat and drizzle with 1tbsp olive oil. When the pan is hot, add the butternut squash spaghetti and sauté for five to seven minutes until softened and golden. Remove from the heat.
While the butternut squash is cooking, place a second small frying pan onto the heat and drizzle in 1tbsp olive oil. When the oil is hot, add the slices of courgette and fry for a few minutes on each side so they are golden and toasty – you made need to do this in batches. Remove them from the heat.
Now you can plate up – pile a golden heap of butternut squash spaghetti onto two plates. Top with some burrata, fried courgette slices, diced chilli, fresh mint leaves and some lemon zest. Finish each plate with a final pinch of Maldon salt, some cracked black pepper and a drizzle of olive oil.

Notes: Butternut Squash Pasta, Directions. Peel and chop the butternut squash, and steam for 8-10 mins until soft. Put the butternut squash in the blender, along with all the other ingredients, …

Tags:

roasted butternut squash and zucchini pasta bake spaghetti with fried courgette mint burrata and lemon zest syn free roasted butternut squash and zucchini pasta bake butternut squash and courgette pasta squash spaghetti with fried courgette mint burrata and lemon sage spaghetti with zucchini noodles

Syn Free Roasted Butternut Squash and Zucchini Pasta Bake

This recipe is gluten free, vegetarian, Slimming World and Weight Watchers friendlyExtra Easy - syn free per servingGreen/Vegetarian - syn free per servingWW Smart Points - Gluten Free - use gluten free pasta
Provided by: Shevy (Slimming Eats)
Total time: 75 minutes
Cook time: 60 minutes
Prep time: 15 minutes
Yields: 4 servings
Number of ingredients: 10

Ingredients:

3.5 cups (840ml) of leftover cream of tomato soup (click for recipe)
300g (10.5oz) of pasta of choice
400g (14oz) of butternut squash - chopped
1 zucchini (courgette) - chopped
1/4 tsp of garlic powder
100g (3.5oz) of mozzarella - 2 HEa's
60g (2oz) of parmesan - 2 HEa's
salt and black pepper
spray oil
fresh chopped parsley

Nutrition:

How to cook:

Preheat oven to 200c/400f (gas mark 6)
Add the butternut squash to a dish, add the garlic powder, some salt and black pepper, spray over the top with spray oil and roast in the oven for 30 mins.
While the squash is roasting. Add the pasta to a saucepan of boiling hot salted water and cook till al dente.
Once the butternut squash is done, add the an oven proof dish with the pasta, chopped zucchini and cream of tomato soup and mix to combine.
Top with the parmesan and mozzarella and bake in the oven for 30 minutes, till the cheese is melted and lightly golden.
Enjoy!!

Notes: Creamy spaghetti with courgette, roasted butternut, Preheat oven to 200 °C (180 °C fan) peel and cube the butternut squash, spread on a baking tray and drizzle over 1 tbsp of the oil, season well.Roast until tender …

Butternut Squash Pasta

How to make butternut squash noodles in the oven
Provided by: Brita Britnell
Total time: 25 minutes
Cook time: 15 minutes
Prep time: 10 minutes
Yields: 2 servings
Number of ingredients: 6

Ingredients:

1/2 of a butternut squash
Olive oil
S&P to taste
2 tablespoons of butter, divided
2 tablespoons of fresh parsley (or other herb), divided
3 tablespoons of parmesan cheese, divided

How to cook:

Pre-heat the oven to 400 degrees F.
Prepare your squash by cutting off the ends, cutting it in half, and peeling the half of the squash that you plan to use.
Load the squash on the spiralizer and spiralize the whole half. You can also use a peeler to peel the squash into long thin, noodle like, strips. Using clean kitchen scissors, roughly cut the noodles so that they are about the same length as traditional pasta.
Place the noodles on a baking sheet, drizzle with olive oil, sprinkle with S&P, and toss the pasta to coat it all.
Bake in the oven for 10-12 minutes until the pasta is tender but not crispy at all.
Plate the pasta on 2 plates and top each plate with half of the butter, half of the parsley, and half of the cheese.
ENJOY!!! Easy, right??

Notes: 17 Best Vegan Butternut Squash Recipes, These vegan butternut squash recipes are sure to keep you comfy, cozy, and satisfied on cold weather days. 1. Vegan Butternut Squash Curry …

Butternut Squash & Sage Spaghetti with Zucchini Noodles

Butternut Squash & Sage Spaghetti with Zucchini Noodles that is healthy, delicious and can easily be made in just 30 minutes using a few simple ingredients!
Provided by: Kelly
Total time: 40 minutes
Cook time: 35 minutes
Prep time: 5 minutes
Yields: 4 servings
Number of ingredients: 10

Ingredients:

2 Tbsp olive oil
1 medium onion, chopped into large chunks
3 cloves garlic, minced
2 lb. butternut squash, peeled and cut into cubes (about 3 cups)
1/4 tsp. nutmeg
Salt and pepper, to taste
3 sage leaves, minced
2 cups vegetable broth
8 oz. Barilla whole wheat spaghetti
2 medium zucchini, spiralized

Nutrition:

How to cook:

In a large skillet over medium heat, drizzle olive oil and sauté onion and garlic, until translucent and fragrant, about 3 minutes. Add squash, nutmeg, salt/pepper and cover, stirring occasionally, for about 8 minutes. Add sage and cook an additional minute.
Add vegetable broth and bring to a boil. Reduce heat and allow squash to simmer, uncovered, for about 20 minutes until the squash is soft and the broth is reduced by half.
Meanwhile, bring a large pot of salted water to a boil and cook pasta according to package directions. Drain and set aside.
Once the squash mixture is ready and has cooled slightly, add mixture to your food processor or blender and purée until smooth. Feel free to add extra vegetable broth or water as-needed for a thinner sauce.
Toss the spaghetti, zucchini noodles and sauce all together in the skillet you were just using and cook over medium heat for about 2 minutes, until everything is combined. Season with additional salt/pepper and sage, serve and enjoy!

Notes: Creamy Butternut Squash Pasta, Instructions. Preheat oven to 425°F. Line a large baking sheet with parchment. Place the butternut squash, onions and garlic on the baking sheet. …