Butternut squash noodles with quinoa and soy-peanut dressing

Too few ratings

“Butternut squash is perfect for making vegetable pasta. Together with quinoa, leek, and an Asian-style vinaigrette, it makes a delicious meal. Want to see your own recipe published on Kitchen Stories? Send it to community@kitchenstories.com.”

Difficulty

Easy 👌
30
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-2+
½ butternut squash
100 g quinoa (red)
⅓ leek
1 clove garlic
½ Thai chili
2 tbsp olive oil
3 tbsp soy sauce
1 tbsp agave syrup
1 tsp peanut butter
salt
pepper
Metric
Imperial

Utensils

  • sieve
  • pot
  • cutting board
  • knife
  • spiralizer
  • bowl
  • large bowl
  • whisk

Nutrition per serving

Cal
331
Protein
8g
Fat
19g
Carb
32g

Step 1/2

Cut off the head of the butternut squash and peel. Cut squash into spaghetti using a vegetable spiralizer. Add quinoa to a sieve and rinse under cold water. Then transfer to a pot with water, bring to a boil, and cook for approx. 15 min. Meanwhile wash leek and finely cut into rings. Mince garlic and slice chili. Set aside.
  • ½ butternut squash
  • 100 quinoa
  •  stalk leek
  • 1 clove garlic
  • Thai chili
  • salt
  • sieve
  • pot
  • cutting board
  • knife
  • spiralizer

Cut off the head of the butternut squash and peel. Cut squash into spaghetti using a vegetable spiralizer. Add quinoa to a sieve and rinse under cold water. Then transfer to a pot with water, bring to a boil, and cook for approx. 15 min. Meanwhile wash leek and finely cut into rings. Mince garlic and slice chili. Set aside.

Step 2/2

Bring a pot with water to a boil, add salt, and blanch butternut spaghetti for approx. 5 min. Meanwhile mix olive oil, soy sauce, agave syrup, and peanut butter in a bowl. Add minced garlic, sliced chili, salt, and pepper and whisk to combine. Add quinoa, butternut spaghetti, and leek to a serving bowl. Add the peanut-soy dressing and toss to combine. Serve immediately and enjoy!
  • 2 tbsp olive oil
  • 3 tbsp soy sauce
  • 1 tbsp agave syrup
  • 1 tsp peanut butter
  • salt
  • pepper
  • pot
  • bowl
  • large bowl
  • whisk

Bring a pot with water to a boil, add salt, and blanch butternut spaghetti for approx. 5 min. Meanwhile mix olive oil, soy sauce, agave syrup, and peanut butter in a bowl. Add minced garlic, sliced chili, salt, and pepper and whisk to combine. Add quinoa, butternut spaghetti, and leek to a serving bowl. Add the peanut-soy dressing and toss to combine. Serve immediately and enjoy!