Pumpkin, Spinach and Walnut Spaghetti

Pumpkin, Spinach and Walnut Spaghetti

Preparation Method

  1. Coat cubed butternut squash in 1 tbsp of olive oil and season with salt. Bake in a hot oven (225º C / 435º F) for about 40-50 minutes, until butternut squash turns soft and gets lightly caramelised.
  2. Heat up 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.
  3. Rinse Diabetar spaghetti with water. Squeeze excess water.
  4. Mash half 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 squash chunks into the pan with chilli and garlic.
  5. Add Diabetar spaghetti and washed spinach 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.
  6. Serve immediately with chopped walnuts and lemon zest on top
Typical Value Per serving
 Calories  285kcal
 Protien  5g
 Carbohydrates  13g
 Fat  23g
 Saturates  3g
 Fibre  3g

Ingredients

  • 200g Diabetar spaghetti
  • 3 tbsp / 45 ml olive oil
  • 2 - 3 garlic cloves, finely diced 
  • 2 cups of cubed butternut squash / pumpkin*
  • about 100 g spinach 
  • ½ - 1 tsp chilli flakes (depending on level of heat and your preference)
  • ½ lemon, zest and juice
  • salt and pepper, to taste
  • 30 g walnuts, finely chopped