Pumpkin Spaghetti – 5 Delicious Recipes for Autumn Vegetables

In this article, we present five delicious and quick recipes for pumpkin spaghetti: whether pumpkin spaghetti in avocado pesto with salmon or in sweet chili sauce with chicken. Here’s something for every taste.

Pumpkin spaghetti – delicious recipes for autumn vegetables

Everyone loves pasta. This is also quite legitimate because you can conjure up the most delicious dishes from it. There’s just one major downside: it’s high in carbs. So what to do? Give up pasta altogether? Not necessary, because you can easily turn your vegetables into noodles with a spiraliser. You will find various variants of spiralisers on the market, all of which basically work in a similar way to a peeler. In this article, we present five delicious and quick-to-prepare dishes based on peeled butternut squash spiralized into noodles. Let’s start with Pumpkin Noodles in Peanut Sesame Sauce.

• Pumpkin Noodles with Peanut Sesame Sauce: First, use the spiralizer to make noodles from butternut squash and other vegetables of your choice, such as zucchini and carrots. Mix together 2 tablespoons of peanut butter (with or without chunks, it’s a matter of taste), 1 tablespoon of honey, 2 tablespoons of soy sauce, about 1 teaspoon of freshly chopped ginger, 1 teaspoon of chili sauce, 2 to 3 tablespoons of coconut milk, 1 tablespoon of sesame seeds, and 1 teaspoon Put the apple cider vinegar together in a saucepan and let this sauce simmer for about five to six minutes over medium heat.
• Fry the vegetable noodles in the pan with sesame oil and about a chopped clove of garlic for ten minutes and season with salt and pepper. Then pour the sauce over the vegetable noodles and sprinkle with finely chopped peanuts and sesame seeds.

Tasty and quick recipe ideas: boiled, roasted, and fried

The most commonly spiralized vegetable is the zucchini. The noodles made from it even have their own name: zoodles, zucchini + noodles. However, the butternut squash is in no way inferior to it in terms of its “serializability”. You peel the squash, cut it into square pieces, and spin it through the spiralizer. Et voilà: the pumpkin noodles are ready. Have you ever tried lukewarm pumpkin pasta with feta cheese and walnuts? If not, now is the time.

• Lukewarm Pumpkin Pasta with Walnut and Feta Cheese: Peel the butternut squash and cut it into strips. Then use the spiralizer to make noodles. To spice up the recipe a bit in terms of color and taste, spiralize a zucchini as well. Now preheat the oven to 200 degrees Celsius (top and bottom heat) and line a baking tray with baking paper.
• Season the spiralized vegetables with two tablespoons of olive oil (you can also use something like sesame oil, depending on your taste), a tablespoon of balsamic vinegar (again, it’s a matter of taste whether you use red or white balsamic vinegar) and a pinch of salt and pepper.
• Roast the vegetable noodles in the preheated oven for a good 20 minutes. Now chop the walnuts and toast them in the pan. Finally, garnish the vegetable noodles with the roasted nuts and a good 100g of chopped feta cheese.

Everything but not boring: pumpkin noodles

If you’re a fan of fish or avocados (or preferably both), you’ll get your money’s worth here. We present you: pumpkin noodles with basil and avocado pesto, with salmon in sesame coating.

• Pumpkin noodles with basil and avocado pesto, with salmon in sesame coating: For the pesto, add a peeled and stoned avocado, about a bunch of basil (if possible only the young leaves, the older ones are quite bitter), a clove of garlic, a good 50g In a blender, add Parmesan, 2 tablespoons lemon juice, and 5 tablespoons olive oil (add a pinch of salt and pepper).
• Cut the salmon fillet (approx. 250-300g) into large cubes, season with salt and pepper, and roll in sesame oil. Then fry the salmon on all sides in olive or sesame oil.
• Peel the squash and use the spiralizer to make noodles. Then cook it in boiling salted water for about three to four minutes and drain it. Now roast about 50g of pine nuts in the pan, and mix the vegetable noodles with the pesto. Serve them with the seared salmon, toasted pine nuts, and a little grated cheese.

Recipe for cheese lovers

The pumpkin noodles in Gorgonzola sauce are quick to prepare. Incidentally, you can also use any other processed cheese instead of Gorgonzola – according to your taste.

• Pumpkin Pasta in Gorgonzola Sauce: Sauté the already spiralized squash in coconut oil for about 4-5 minutes (the longer you fry the squash, the softer it will become, so whether you cook it for 4 minutes or 6 minutes is entirely up to you). Now turn the heat down a bit and add a packet of cream (200ml with 7% fat). You should then add the Gorgonzola (100g, Gorgonzola dolce) that you have either cut up or crumbled into small pieces as soon as possible.
• You will also need a tablespoon of green or colored pepper, which you chop and add to the sauce once the cheese has completely melted. Also, don’t forget to add a little salt.