Butternut squash noodles with quinoa and soy-peanut dressing

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Vegold

Community Member

vegold.de/

“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
8 g
Fat
19 g
Carb
32 g
  • 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!