Monday, 11th September 2017
#SimpleFacts Squash-etti and pesto
Often when we think of traditional Italian meals we look to pastas and meats to accompany the delicious herbs and aromas of pesto or Bolognese. However, when you’re looking to cut the carbs and fats, we have the perfect solution.
Making a fresh and nutritious meal doesn’t always have to mean spending money and time on sourcing a host of elaborate ingredients and seasonings. Try this squash-etti pesto dish for a quick and easy healthy option, bursting with flavour and vibrancy.
Not only does this recipe provide a delicious alternative to typical Italian carbohydrates, the nutrients within also come with a whole host of benefits. Butternut squash helps our bodies mine energy from the food we consume, protects the immune system, fights cholesterol and enhances the brain.
Firstly, take a fresh, healthy-sized Butternut squash, remove the ends and the seeded bottom and peel the remainder. Take the peeled squash and process through a spiraliser, creating spaghetti-like strands. Once spiralised, add 2-3 teaspoons of green pesto, sliced cherry tomatoes, a generous helping of fresh basil, and blend together until the squash-etti is sufficiently coated and the tomatoes and basil are separated. This dish is beautifully simple in that it can be served hot or cold, so all that’s left to do is serve and season with a dash of salt and pepper.
#SimpleFact: Butternut squash is rich in the B complex group of vitamins
- Butternut squash
- Green pesto
- Cherry tomatoes
- Salt and pepper
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