I mentioned about being totally converted to butternut squash in replacement to regular spaghetti a while back in my “What I Eat in a Day” post and since then I’ve been coming up with different recipes for these little spirals of goodness. If you don’t fancy butternut squash then this works well with good old normal spaghetti but I much prefer this which is something I never thought I’d be saying seeing as my diet consists of mainly pasta haha. I find you can eat a tonne of this without having that heavy feeling that pasta gives you so it’s a win win really. Plus is much healthier that regular pasta, it has vitamin E, B6, folate (so great for pregnant ladies too!) and much more! Yay health!
I used the Butternut Squash Noodles from ASDA but most supermarkets sell spiralled butternut squash. I am yet to spiralise anything myself but I must admit, it looks pretty cool.
Butternut Squash Carbonara…
> 250g Butternut Squash Spaghetti
> 50ml Stock (vegetable or chicken for non veggies)
> 150g Mascarpone
> 150g Spinach
> 1/2 pack of Quorn Ham (or regular ham if you’re not veggie)
(This is my fave pan ever! It’s the JML Copper Stone Pan and nothing EVER sticks to this thing it’s amazing!)
> Season and roast the butternut squash spaghetti in vegetable oil for 10 minutes at 180 degrees
> Cook the spinach while the squash is roasting and cut up and fry the ham
> Add the spinach to the pan followed by the squash, stock and mascarpone
> Heat until the cheese is melted and serve
And there you have it, a perfect meat free carbonara loaded with vitamins! Perfect!