I got a spiralizer from my sister Stephanie for Christmas and I love it! We made squashetti (I hate calling it spaghetti, because it’s not – DON’T TRY TRICKING ME! Not when it comes to carbs!)
Next time I’ll make less of the sauce though or add 2 courgettes instead of 1.
Roast pepper sauce:
4 red peppers, stems and seeds removed
1 small red onion
1 bulb of garlic
3-4 cherry tomatoes (that was what we had left)
1 can of chickpeas – drained and rinsed
a handful of basil – torn
Cut the top of the garlic bulb off, rub some oil on the cut side and place it cut side down on a roasting tray. Leave the onion whole and put on the roasting tray add the peppers and tomatoes too.
Put them in the oven at 250 degrees or your oven’s grill function until the peppers are black then take it all out. Let the peppers cool in a food container or a plastic freezer bag.
Peel the skin off the peppers and put in a pot, squeeze the garlic cloves out of the bulb and in to the pot. Peel the paper off the onion and put the onion in the pot. Add the tomatoes and blend with an immersion blender.
Once blended add chickpeas, basil and your spiralized squash.