Butternut squash noodles with quinoa and soy-peanut dressing

Name: Butternut squash noodles with quinoa and soy-peanut dressing
Prep time: 1800 s
Total time: 1800 s
Yield: 2 Servings
Cuisine: Asian
Ingredients: 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

Too few ratings

Vegold

“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 👌

min.

Preparation

min.

Baking

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

How-To Videos

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 g quinoa
⅓ 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!