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Butternut Squash Spaghetti #2

Butternut squash spaghetti with fried courgette, mint and lemon zest

This recipe from Maldon Salt shows you how easy it is to make butternut squash spaghetti by spiralizing the squash, which 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 courgette, mint and lemon.

Butternut Squash Spaghetti #2


Half butternut squash, spiralised

1 green courgette, thinly sliced

1 yellow courgette, thinly sliced

15 g fresh mint, leaves picked

Half red chilli, deseeded and finely diced

2 tbsp olive oil

100 g vegan mozarella-style cheese

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 1 tbsp olive oil. When the pan is hot, add the butternut squash spaghetti and sauté for 5 – 7 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 1 tbsp 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 vegan mozarella-style cheese, 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.


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JVS: Jewish - Vegan - Sustainable
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