Looking to eat a little healthier this year? Then give this Pumpkin & Baby Marrow spaghetti recipe a try. For the healthiest option, try using whole-grain pasta.
In my latest plant-based recipe experiment, I was very liberal with changing the source recipe that inspired this dish. If you’d like to try the original recipe, give it a try: https://www.lazycatkitchen.com/pumpkin-spinach-and-walnut-spaghetti/
Spaghetti (enough for 4 servings)
3 tbsp olive oil
2 – 3 garlic cloves, finely diced
2 cups of cubed butternut squash/pumpkin
2 cups of slice baby marrow (about 2cm long)
½ – 1 tsp chilli flakes (depending on level of heat and your preference)
1 tbsp lemon juice
salt and pepper, to taste
- Coat cubed butternut/pumpkin and baby marrow in 1 tbsp of olive oil and season with salt. Bake in a hot oven at 225ºC for about 40-50 minutes, until butternut squash turns soft and gets lightly caramelised. I usually pre-cook my butternut in the microwave just to soften them a little before popping them in the oven. It also cuts down on the baking time.
- Heat 2 tbsp of olive oil in a pan. Fry off garlic gently on a low-medium heat, stirring frequently so it doesn’t burn. Add chilli flakes and cook for another minute or two stirring frequently.
- Cook spaghetti for a minute shorter than you would normally.
- Mash a quarter of the butternut squash with a fork or potato masher (you can also use a food processor or blender for a smoother texture). Put both mashed and whole butternut/pumpkin with baby marrow into the pan with chilli and garlic.
- Add drained pasta into the pan. Incorporate them well into the pumpkin.
- Taste and season with pepper, a squeeze of lemon juice and additional salt and chilli if needed.
- Serve immediately.