I am all for eating seasonally so I love that this time of year there are pumpkins and squashes aplenty! I came across a recipe on The Londoner and it inspired me with a courgetti recipe so I slightly tweaked it and there is this version. I am always looking for more courgetti recipes to add to my collection, and loved finding one that is served warm. Who doesn’t love a spirializer recipe (or use a julienne peeler). I love that you get the same texture as spaghetti but there is way less carbohydrate. Just as filling though.
It is simple, ‘clean’ and super tasty. It doesn’t look like much but I promise it is packed full of flavour. The original recipe says to crumble some goat’s cheese on top so feel free to try that, if you aren’t keeping it vegan. Enjoy!
- 1 medium pumpkin (or you could use a squash)
- 4 garlic cloves, unpeeled
- Handful of sage
- Rapeseed or Olive oil
- Salt and pepper
- 3 tbsp single cream (optional but makes a really creamy sauce)
- 125ml vegetable stock
- 4 courgettes
- Pre-heat your oven to 200°c. Slice open your pumpkin, scoop out the seeds. Then slice up the flesh and lay into a baking tray, leaving the skin on.
- Add the garlic, sage leaves, drizzle with a little oil and season with salt and pepper.
- Roast for around 50 minutes, until the pumpkin is soft. Leave to cool slightly.
- Spiralize / peel your courgettes and place them in a frying pan.
- When the pumpkin is cool enough, peel away the skin from that and the garlic. Place it all, minus the skin, in a blender or food processor.
- Add the cream and stock to the pumpkin and blend until smooth.
- Put the pan onto a medium heat and pour the pumpkin mixture onto the courgette noodles and stir together until it is all heated through.
- Serve with crusty bread if desired.
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This looks delicious! I love pumpkin. And I love courgette too! I would definitely give this a try. 🙂 #TastyTuesday
It is really filling – simple to do though, hope you enjoy
This is so delicious! Thanks for linking up to #tastytuesdays x
The end result looks fantastic! I would love to try and make this at home. Thanks for the recipe. x
Ooooh… this looks seriously yum! I haven’t made a lot of courgetti recipes, but I have to admit, this might just have convinced me to try it! Something lovely about using seasonal produce too! Thanks so much for linking up to #SavouringtheSeason … its nice to be back!
That looks really delicious. Unfortunately my son doesn’t like pumpkin, but I may give it a try for myself. #SavouringtheSeason
Looks delicious and healthy. I don’t have a spiralizer but it looks genius. Is it manual or electric? I’d like to get one….#savouringtheseason
It’s manual – they’re about £10 from Amazon x
What a pluasere to meet someone who thinks so clearly
Hittade hit via Jossans sida… Kul med barn som gillar att posa – min tjej Ã¤r tvÃ¤rtom och vÃ¤nder bort huvudet sÃ¥ fort kameran kommer fram…
what a great idea to use pumpkin for this. #savouringtheseason x
A great idea to do this with pumpkin! #savouringtheseason
Wow what a colourful and inviting dish! Great use of a spriraliser. Commenting for myself and on behalf of BritMums Food. Thanks for joining in the Food Roundup x