Sunday, 3 September 2017 - , , , , , , , 6 comments

RECIPE: Crispy Butternut Squash 'Noodles'

These crispy 'noodles' are my latest
exciting invention!
Deliciously crispy, chewy and mouth-wateringly yummy, they are really easy to make- you just need two things....a decent spiralizer and some patience! 
The butternut squash is spiralized into long 'noodles', coated in a little oil, garlic puree and soy sauce before being roasted slowly for about 40 minutes. They need supervising and turning every ten minutes but the outcome is well worth the effort.

 They work out to 1sp/approx.150kcal per portion

Once you've mastered this basic recipe which is delicious in itself, these 'noodles' can form the basis for lots of other dishes-served with satay sauce, Thai curry or a simply a stir-fried vegetable dish.


YOU WILL NEED: (Serves 2)

1 medium butternut squash
(choose one with a long 'neck')

1 teaspoon vegetable oil
1 teaspoon low salt soy sauce
1 teaspoon garlic puree
black pepper


Preheat the oven to 200C/400F/Gas6

Wash and dry the butternut squash thoroughly-this way you don't have to peel it!
(If you prefer you can peel of course)

Cut the bulb containing the seeds off. Set aside...this can be used for another meal and there will be no waste whatsoever!
(See end of this recipe)

Cut the top end off the 'neck' of the butternut squash.

Then cut in half...

Then quarters.

Centre each quarter onto the spiralizer and fix firmly into position.

Spiralize the butternut squash into long 'noodles' onto a flat plate.
(TIP; if you start to turn little moon shapes/small slices, simply recentre the vegetable on the spiralizer until you produce beautiful long 'noodles' again).

Put the finished spirals into a large mixing bowl. Add the oil, soy sauce, garlic puree and black pepper to taste. I prefer to spray the oil as it's easier to distribute evenly. Mix well so that everything is coated with flavour.

Spread the seasoned 'noodles' into a flat layer on a large baking tray and pop into the preheated oven. It looks like there is a huge amount but they shrink down substantially once cooked.
Set the timer for ten minutes.

After ten minutes, check how they are cooking. You are aiming for these crispy pieces at the edge of the baking tray. Simply mix these into the centre and redistribute so that the least golden 'noodles' are now at the edges. Set the timer for another ten minutes.

Check again after ten minutes, stirring and redistributing the soggier 'noodles' to the edges again, being really cautious not to let them burn.
 You'll need to repeat this twice more so that the 'noodles' cook for 30-40 minutes. This will depend on your oven and the thickness of your spiralized vegetables, so monitor carefully-it really is worth the effort!

The aim is to have some really crispy and some more chewy in texture...once you're happy with your 'noodles', pile them into a bowl or in a mound on a plate and tuck in!





For a yummy meal for one on another day, simply microwave the bulbous part containing the seeds for ten minutes. Scoop out the seeds then pop everything into the oven for about 20 minutes until the seeds are toasted.

Fill with your favourite filling like you would a jacket potato
eg; cottage cheese, tuna, Greek yoghurt, maybe a drizzle of tahini and sprinkle with the toasted seeds to finish.
The basic butternut squash and seeds are zero Smartpoints so you only need to calculate for your filling!



Unknown 7 April 2016 at 15:15

I can't wait to try these, they look amazing!

Anonymous 7 April 2016 at 21:19


Janey 7 April 2016 at 21:45

They're worth a try Angela! I'm addicted! x

Janey 7 April 2016 at 21:46

Thanks Robert! x

Barbara amsel 5 October 2020 at 08:38

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