Roasted Pumpkin Spaghetti
Pimp your Autumn with Pumpkin – Inspiration & Roasted Pumpkin Spaghetti
Servings 4
Calories 116kcal
Ingredients
- 1 hokkaido or butternut squash
- 2 tbsp organic butter
- A handful of finely chopped herbs sage & rosemary are perfect
- 3 cloves of garlic, finely chopped
Instructions
- Wash your pumpkin. Use a mandolin or julienne peeler to make spaghetti out of the pumpkin. Alternatively you can coarsely grate it.
- Heat a skillet, add the butter and garlic and sauté for 1 min. Add the pumpkin and herbs and sauté for 3-5 min, depending on how tender you want it. I prefer it al dente – and it might end up a little mashed it you give it too long. But you can vary as you please. Serve the spaghetti with a lovely piece of meat or simply as a side dish to whatever you prefer.
Nutrition
Calories: 116kcal | Carbohydrates: 29g | Protein: 3g | Fat: 0.4g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.04g | Sodium: 14mg | Potassium: 1190mg | Fiber: 5g | Sugar: 7g | Vitamin A: 4648IU | Vitamin C: 42mg | Calcium: 95mg | Iron: 2mg