Hey everyone, it’s Jim, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, butternut squash zoodles stir fry in spicy thai sauce, cherry tomatoes, broccolini, feta. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
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Great recipe for Butternut squash zoodles stir fry in spicy thai sauce, cherry tomatoes, broccolini, feta. 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). More Butternut squash noodle recipes to try.
To begin with this particular recipe, we must prepare a few components. 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:
- Take 1 pack butternut squash zoodles
- Get 1 bag M&S' southern thai stir fry sauce (or any spicy coconut creamy sauce)
- Take 100 g cherry tomatoes
- Prepare 100 g tenderstem broccoli
- Prepare 50 g feta cheese (I used the reduced fat one)
- Get 1 handful almond flakes (optional)
- Get 1 garlic clove
- Take Oregano
- Take Dried chilli (optional)
- Take Salt
- Take Pepper
Heat oils and soy sauce in a large, nonstick skillet over medium heat. Note: To clean butternut squash first peel it, using a potato/vegetable peeler. 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.
Instructions 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!
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. Stir in water, both types of beans, diced tomatoes, tomato sauce and spicy chocolate cinnamon sugar. Bring to a boil; reduce heat.
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