AUTUMN YUMMINESS: Courgettes spaghetti with rosemary, roasted garlic butternut squash and Portobello mushrooms

About a year ago, I started to cut down on gluten, wheat and refined sugar in my diet. Since a very young age, I have experienced blocked sinuses and a sluggish digestive system, including IBS, bloating, etc.  Within a month of seriously reducing the amount of bread, pasta and sugar from my meals, I started to feel better and better. I now enjoy better energy levels and my digestive track feels better than ever. I have even lost weight in the process. I do indulge a bit at the weekend with some toasted sourdough bread at  breakfast, sometimes  a piece of gluten free cake or home made apple tart with tea in the afternoon, a couple of glasses of wine at dinner and it feels good . Having some Italian genes, I still craved a good pasta now and then, until my friend suggested I try courgette spaghetti… I first felt a bit sceptical about it, but as she is italian and a fine ‘ gourmet and cordon bleu ’, I thought I’d give it a shot. So, I bought a spiraliser from Amazon and started to explore various recipes. It did not take long before I was hooked to ‘veggie spaghetti’. It tastes surprisingly good, looks just like it (nearly fooled my husband), and is so light to digest.

Here is one of my favourite recipes. So easy to prepare and simply delicious!

Ingredients (for 2people) :
1 organic butternut squashed seeded and cut in cubes.
3 organic courgettes
6 unpeeled  crushed  garlic cloves
Fresh rosemary
2 flat Portobello mushrooms
A hint of cinnamon
Coconut oil
Himalayan salt
Smoked paprika

Optional :
1 pack of thinly sliced smoked trout
Soft goat cheese

Add the butternut squash  and the unpeeled crushed garlic cloves into an ovenproof dish  with a good dollop of coconut oil. Sprinkle a hint of cinnamon and smoked paprika to your taste, a pinch of salt, and cover with a few sprigs of fresh rosemary. Cook in the over at 180-200 degree for 30 minutes, stirring the dish regularly so the squash and garlic starts to golden all over.

While the above is roasting, thinly slice your mushrooms and fry them slowly in a pan with some coconut oil until they are soft. In the meantime, cut both end of the courgettes and put them through the spiraliser to make them into spaghetti like shape. If you haven’t got a spiraliser, you can always use a vegetable peeler to slice your courgettes in ‘pappardelle ‘ like pasta.

Once the butternut squash and garlic are golden all over and slightly crunchy, throw your courgettes spaghetti into the frying pan with the mushrooms, a couple of rosemary sprigs and add a pinch of salt and smoked paprika. Quickly fry for 1 minute, so the courgettes get warm, a tiny bit softer and start changing colour.

Serve the courgettes spaghetti in a dish covered with the roasted butternut squash and garlic. You can add some thinly sliced smoked trout and crumble some soft goat cheese on top to add a bit of a twist to the dish… Sit back and enjoy!