Recipe of Super Quick Homemade Butternut squash zoodles stir fry in spicy thai sauce, cherry tomatoes, broccolini, feta

Hey everyone, I hope you’re having an amazing day today. 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. It is one of my favorites. For mine, I am going to make it a bit tasty. 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 favored of current trending meals in the world. It’s simple, it is quick, it tastes yummy. It is appreciated by millions every day. They’re nice and they look fantastic. Butternut squash zoodles stir fry in spicy thai sauce, cherry tomatoes, broccolini, feta is something which I have loved my entire life.

Butternut squash gets a new role in this Asian-inspired stir-fry recipe. Tender slices of winter squash, bell peppers, and onion, seasoned with ginger, garlic, and sesame oil, make for a hearty winter vegan dinner recipe. Quick and delicious butternut squash stir-fry with garlic, ginger, and mustard seeds makes a pretty and easy side dish. Butternut squash is the queen bee of winter squash.

To get started with this particular recipe, we have to first prepare a few components. You can cook 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:

1. Make ready 1 pack butternut squash zoodles
2. Get 1 bag M&S' southern thai stir fry sauce (or any spicy coconut creamy sauce)
3. Get 100 g cherry tomatoes
4. Make ready 100 g tenderstem broccoli
5. Take 50 g feta cheese (I used the reduced fat one)
6. Prepare 1 handful almond flakes (optional)
7. Make ready 1 garlic clove
8. Take Oregano
9. Prepare Dried chilli (optional)
10. Make ready Salt
11. Make ready Pepper

Add the spring onions and butternut squash and cook for. This Thai-spiced butternut squash soup is one of my go-to dishes during the winter and fall months. What makes this butternut squash soup different from others is that the soup uses a lot of Asian To make the soup into a fuller meal, add chickpeas or pan-fried tofu for protein. This Spicy Thai Butternut Squash Soup is vegan, gluten-free and filled with delicious Thai curry!

Instructions to make Butternut squash zoodles stir fry in spicy thai sauce, cherry tomatoes, broccolini, feta:

1. 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.
2. 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.
3. 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!

What makes this butternut squash soup different from others is that the soup uses a lot of Asian To make the soup into a fuller meal, add chickpeas or pan-fried tofu for protein. This Spicy Thai Butternut Squash Soup is vegan, gluten-free and filled with delicious Thai curry! The fault with zoodles lies not in the idea of vegetable noodles per se, but with the fact that they're made with zucchini, the worst summer produce item. Cooked spaghetti squash tossed with olive oil, feta, and roasted cherry tomatoes is divine. And butternut squash noodles in a peanut sauce stir.

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