Pumpkin, spinach and walnut spaghetti

Name: Pumpkin, spinach and walnut spaghetti
Prep time: 20 min
Cook time: 15 min
Ingredients: 200 g spaghetti (use gluten-free if you are gluten-intolerant); 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

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www.lazycatkitchen.com

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Prep Time: 20 minutes

Cook Time: 15 minutes

Servings: 2

Cost: $8.53 /serving

Author : Ania

butternut squash easy gluten free

Ingredients

Remove All · Remove Spices · Remove Staples

200 g spaghetti (use gluten-free if you are gluten-intolerant)3 tbsp / 45 ml olive oil2-3 garlic cloves, finely diced2 cups of cubed butternut squash / pumpkin*about 100 g spinach½-1 tsp chilli flakes (depending on level of heat and your preference)½ lemon, zest and juicesalt and pepper, to taste30 g walnuts, finely chopped

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Instructions

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Step 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.

Step 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.

Step 3

Cook spaghetti for a minute shorter than you would normally.

Step 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.

Step 5

Add drained pasta 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.

Step 6

Serve immediately with chopped walnuts and lemon zest on top.