Hey everyone, it’s John, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, butternut squash zoodles stir fry in spicy thai sauce, cherry tomatoes, broccolini, feta. One of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
Great recipe for Butternut squash zoodles stir fry in spicy thai sauce, cherry tomatoes, broccolini, feta. Peel the squash, and use a spiralizer to cut it into noodles. Heat a dash of oil over a high heat in a large frying pan or wok. Be gentle with them, as they can break easily as they soften — they only need to be tossed a few times.
Butternut squash zoodles stir fry in spicy thai sauce, cherry tomatoes, broccolini, feta is one of the most popular of current trending meals on earth. It is easy, it’s quick, it tastes delicious. It’s appreciated 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 fantastic.
To begin with this particular recipe, we must 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:
- Make ready 1 pack butternut squash zoodles
- Make ready 1 bag M&S' southern thai stir fry sauce (or any spicy coconut creamy sauce)
- Take 100 g cherry tomatoes
- Get 100 g tenderstem broccoli
- Get 50 g feta cheese (I used the reduced fat one)
- Prepare 1 handful almond flakes (optional)
- Make ready 1 garlic clove
- Take Oregano
- Get Dried chilli (optional)
- Take Salt
- Get Pepper
Heat the oil in a large, deep skillet over medium high heat. Add the butternut squash and grated ginger, stir to coat with the oil. Add the red curry paste, yellow curry powder and stir until all the butternut squash is nicely coated. Add baby spinach and stir in parmesan cheese and sage.
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!
Add the red curry paste, yellow curry powder and stir until all the butternut squash is nicely coated. Add baby spinach and stir in parmesan cheese and sage. Toss in cooked pasta and sausage and mix until well coated. Add the garlic, chilli, ginger and coriander. Add the stir-fry sauce and stir.
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