Another recipe for National Vegetarian Week and also a “Good Mood Food” dish, the golden yellow of the squash, together with the vibrant green and red of the spinach and roasted tomatoes make a bright appetising healthy dish packed full of vitamins and antioxidants. Frying the vegetables in rapeseed oil adds extra Omega3 oils. Soya beans add protein and texture but can be omitted. This recipe is one of my contributions for “vegetables beautiful vegetables” a food blogging event hosted by Abby from Eat the Right Stuff, and is her first food blogging event and the first one that I have contributed to!
I believe that many people are very slightly intolerant to wheat and like the aubergine lasagne this is a simple vegetable substitute for pasta.
Squash ribbon pasta is a lovely light summer dish.
- Half a medium butternut squash peeled and cut into ribbons with a vegetable peeler
- Glug of rapeseed or olive oil
- 1 medium red chilli – deseeded and finely chopped Or use Very Lazy Chillies
- 1 clove of garlic
- Half a tea cup of frozen sweetcorn
- Half a tea cup of frozen soya beans
- Half a glass of white wine
- 2 tablespoons of toasted pumpkin seeds
- A good squeeze of lemon
- salt and pepper to taste
Heat oil in a wok and fry chilli and garlic for a few minutes, add sweetcorn and soya beans and stir until cooked and the sweetcorn is just starting to brown.
Turn the heat right up and add the squash ribbons and stir constantly, after a few minutes as the ribbons begin to soften add the wine and lemon juice, which will boil and steam the squash to finish cooking it.
When nearly all the liquid has evaporated serve immediately on a bed of steamed spinach with some slow roasted cherry tomatoes. Sprinkle with the toasted pumpkin seeds and season to taste.