Butternut Squash Spaghetti with Fried Courgette, Mint, Burrata and Lemon Zest
This recipe makes a great and healthy alternative to pasta
You can make different sauces for your squash spaghetti; however, this is a lighter alternative which uses burrata, courgette, mint and lemon.
- 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
- 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.