Butternut Squash Spaghetti with Peppers, Shallots and Pine Nuts

Serves	2
Prep time	20 minutes
Cook time	20 minutes
Total time	40 minutes
Dietary	Gluten Free, Vegetarian
Meal type	Lunch, Main Dish
Misc	Pre-preparable, Serve Hot
Occasion	Casual Party
Region	British
By author	Karen Burns-Booth

A delicious vegetarian, gluten free and healthy luncheon dish, perfect for those who are wanting to lower their carbohydrate intake, but want a filling, flavour packed meal.

Ingredients

half a small butternut squash, peeled (about 300g)
1 tablespoon olive oil
4 shallots, peeled and diced
2 cloves garlic, peeled and finely minced
2 spring onions, trimmed and diced
4 fire roasted peppers in oil, drained, diced (from a jar)
10 cherry tomatoes, cut in half
1 tablespoon pine nuts
1/2 teaspoon ground chilli powder
2 tablespoons crème fraiche
50g grated extra mature Cheddar cheese

Note

A delicious vegetarian, gluten free and healthy luncheon dish, perfect for those who are wanting to lower their carbohydrate intake, but want a filling, flavour packed meal.

Directions

Step 1	Slice the peeled butternut squash into rings, so they will fit on the spiralizer spiked lid, see photos. Spiralize the squash on the "spaghetti" blade and set to one side. (This is using the OXO Good Grips 3 blade Spiralazer) Or, use a whatever spiralizer you have to hand.
Step 2	Heat the oil in a large pan or a wok, and add all the vegetables (except the butternut squash), the pine nuts and the chilli powder. Saute over a low to medium heat, stirring all the time, until the vegetables are soft and translucent.
Step 3	Turn the heat up and add the spiralized butternut squash and stir fry for 10 minutes, or until the squash is soft, but still retains a bite.
Step 4	Add the crème fraîche and stir well, season to taste with salt and pepper and spoon the squash spaghetti into 2 deep bowls, sprinkle the grated cheese over the top and serve immediately.