Espaguete de Abóbora

Espaguete de Abóbora is a delightful Brazilian dish that features spiralized squash as a low-carb alternative to traditional pasta, paired with a flavorful garlic and herb sauce. This vibrant dish is not only nutritious but also brings a burst of flavors and colors to your plate.

Ingredients

• Butternut squash - 500 grams
• Olive oil - 2 tablespoons
• Garlic - 3 cloves, minced
• Cherry tomatoes - 200 grams, halved
• Fresh basil - 10 grams, chopped
• Parmesan cheese - 30 grams, grated
• Salt - to taste
• Black pepper - to taste

Steps

1. Preheat the oven to 200°C (400°F).
2. Cut the butternut squash in half lengthwise and scoop out the seeds. Brush the cut sides with 1 tablespoon of olive oil and season with salt and pepper.
3. Place the squash halves cut-side down on a baking sheet and roast in the preheated oven for 25-30 minutes, or until tender.
4. While the squash is roasting, heat the remaining tablespoon of olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
5. Add the cherry tomatoes to the skillet and cook for 5-7 minutes until they start to soften.
6. Once the squash is done, remove it from the oven and let it cool slightly. Use a fork to scrape the flesh into spaghetti-like strands.
7. Add the butternut squash 'spaghetti' to the skillet with the garlic and tomatoes, tossing to combine.
8. Stir in the chopped basil and grated Parmesan cheese. Adjust seasoning with salt and pepper to taste.
9. Serve immediately, garnished with extra basil and Parmesan if desired.

Nutrition

• Calories: 220
• Protein: 6 g
• Carbs: 20 g
• Fiber: 5 g
• Sugar: 4 g
• Sodium: 200 mg
• Cholesterol: 10 mg
• Total Fat: 14 g
• Saturated Fat: 2 g
• Unsaturated Fat: 12 g
• Water: 0.3 L

Health Benefits

• Low in carbohydrates, making it suitable for low-carb diets.
• Rich in vitamins A and C from the butternut squash, supporting immune health.

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