Zucchini Spaghetti

These are not real spaghetti, but they taste great and the large surface absorbs a lot of sauce. I make mine usually with a spiral slicer (I will talk about that in one of my blogs) and I usually dry them for couple of hours in my oven at 50 degrees Celsius.

Zucchini spaghetti

Recipe for Zucchini Spaghetti

  • 2 small zucchini
  • 6 green asparagus – blanched
  • ¼ hokkaido pumpkin
  • 2 eggs
  • 1 tblsp pumpkin seeds
  • 1 tsp hemp seeds
  • 1 tsp black sesame seeds
  • grated goat's cheese (optional)
  • 2 tblsp olive oil
  • pinch of salt
  • pinch of pepper

Make spaghetti with spiral slicer and dry them in the oven for 3-5 hours on paper towel (to absorb fluids).

Blanche asparagus and garnish them with salt while they are resting. Eggs can be hard or soft-boiled.

Hokkaido can be baked in oven or in a pan. Both is delicious.

Actually you just assemble all together to get this amazing meal. It really is easy.

Once you have put everything on the plate, you just sprinkle it with seeds, cheese, salt and pepper and olive oil.

Easy and fast meal.

  • No grains
    no grains
  • No sugar
    no sugar