Giuseppe’s Roasted Squash Spaghetti
PREP TIME 5 minutes
COOK TIME 20 minutes
TOTAL TIME 25 minutes
FEATURED IN RECIPE
This roasted squash spaghetti is a deliciously creamy dish that has a little spice and a lot of protein! No need for any plant-based creams, as this recipe uses soaked cashews to create a rich and decadent texture, and when combined with the soft roasted squash results in a light and creamy sauce. Plus, it’s the perfect season for all kinds of squash, so get creative - this recipe also works well with pumpkin! Did I mention it’s high in protein thanks to ZENB’S Gluten Free Spaghetti with 17g protein per serving #GAINS! Brought to you by Instagram star @sepps_eats
- 1 pack of ZENB Spaghetti
- 1 medium butternut squash
- small handful cashews
- 1 tbsp tahini
- dash plant-based milk
- 1/2 tsp chilli flakes
- fresh basil
- olive oil
- salt & pepper to taste
Slice the squash into small cubes, add the salt, pepper & oil and bake at 180°c until fork tender (~20 mins).2.
Soak the cashews in hot water and set aside.3.
Cook the ZENB Spaghetti according to instructions.4.
Blend the squash with tahini, milk, chilli flakes, and soaked cashews (optionally add a dash of turmeric & smoked paprika for extra colour & flavour).5.
Mix sauce into cooked pasta, top with some of the roasted squash (saved from earlier), black pepper, fresh basil, and enjoy!
Double check the consistency of the pasta a minute before removing from the pan to ensure it’s not overcooking. If cooked to al dente, remove before the time is finished.