Ever since buying a spiralizer I've been obsessed with making these courgette spaghetti. They can be eaten raw or sautéed with a drop of olive oil. There are many ways of eating them, for example as a side to a meat or fish dish or using them to substitute pasta. Although the following way is my favourite way of eating them, they're also super yummy with lemon and prawns.
Serves 2 people
Things you'll need
2 big courgettes
For the sauce
2 handfuls of cherry tomatoes
½ an onion
2 tablespoons white/brown sugar
1. For the recipe on how to make the sauce click here, following instructions 1, 4 and 7.
2. Wash the courgettes and chop off the two ends. Place one in the spiralizer and start making the spaghetti by 'sharpening' it.
3. When you've done both, place a tablespoon of olive oil in a non-stick pan and add the courgette spaghetti.
4. Cook for 5 minutes, remove from the heat and mix into the feta and roast tomato sauce. Alternatively you can place them on top of the sauce, like the picture, and mix it in your plate.