Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, butternut squash zoodles stir fry in spicy thai sauce, cherry tomatoes, broccolini, feta. One of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
Butternut squash zoodles stir fry in spicy thai sauce, cherry tomatoes, broccolini, feta is one of the most well liked of current trending foods on earth. It’s simple, it’s quick, it tastes delicious. It’s enjoyed by millions every day. Butternut squash zoodles stir fry in spicy thai sauce, cherry tomatoes, broccolini, feta is something that I have loved my whole life. They’re nice and they look wonderful.
Remove the pan from the heat, and add the chopped sun-dried tomatoes, parsley, grated cheese and creme fraiche. Return the pan to a fairly low heat, and toss gently until the cheese has melted to produce a smooth sauce (again, try not to break the noodles up too much). Great recipe for Butternut squash zoodles stir fry in spicy thai sauce, cherry tomatoes, broccolini, feta.
To begin with this particular recipe, we must first prepare a few ingredients. You can have butternut squash zoodles stir fry in spicy thai sauce, cherry tomatoes, broccolini, feta using 11 ingredients and 3 steps. Here is how you can achieve that.
The ingredients needed to make Butternut squash zoodles stir fry in spicy thai sauce, cherry tomatoes, broccolini, feta:
- Prepare 1 pack butternut squash zoodles
- Make ready 1 bag M&S' southern thai stir fry sauce (or any spicy coconut creamy sauce)
- Get 100 g cherry tomatoes
- Make ready 100 g tenderstem broccoli
- Prepare 50 g feta cheese (I used the reduced fat one)
- Prepare 1 handful almond flakes (optional)
- Prepare 1 garlic clove
- Prepare Oregano
- Make ready Dried chilli (optional)
- Take Salt
- Get Pepper
Heat the oil in a large pan. The smart cooking sidekick that learns what you like and customizes the experience to your personal tastes, nutritional needs, skill level, and more. How to cook butternut squash noodles. Cooked with lots of delicious garlic until just softened, these butternut squash noodles are tossed with wilted spinach, sun-dried tomatoes, toasted pine nuts and dotted with fresh ricotta.
Steps to make Butternut squash zoodles stir fry in spicy thai sauce, cherry tomatoes, broccolini, feta:
- Preheat the over at 220C. Place the broccoli on a over tray on a sheet of baking paper. Rub with a splash of olive oil, add salt and peper to taste and roast in the oven for 10 min or until brown and crispy.
- Warm up a wok or large pan with a dash of olive oil, over medium heat. Add the garlic and let it fry until it starts to turn brown - then remove. Cut the tomatoes in half, sprinkle with oregano and chilli and let cook for 3-5 mins. - In the meantime, pierce the zoodles bag and steam in the microwave for 2min 30sec.
- Add the sauce to the pan and stir well. Let it warm up for about 1 min, then add the zoodles and the broccoli. Mix well for 1-2 min, then place on a plate(s). - - Add cubes of feta on top and sprinkle with almond flakes. Serve straight away!
It's almost like a winter-vegetable version of lasagna (similar to these creamy pesto spaghetti squash noodles ) in a deconstructed skillet variety and it. This Butternut Squash Noodle and Walnut Stir Fry is a quick and easy vegetable dish that is perfect for meatless Monday. Or as something a little different for your vegetarian or vegan diet. I read on the internet that butternut squash noodles are called boodles, what a cool name. In a small bowl, whisk together the hoisin, soy sauce, garlic, sesame seeds, red pepper flakes and honey until combined.
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