This is for those of you on January health kicks. It’s green, it’s full of nutrients and it’s pretty easy to make. All you’ll need is a spiralizer and a blender / mini chopper / food processor. It’s a good one if you spiralize a lot because I used spiralized courgette scraps to make the sauce. If you’ve never spiralized before you won’t know what I’m talking about but if you do you’ll be thankful for the suggestions of what to do with them. If you don’t have any scraps then just use 1 regular courgette.
The recipe is inspired by Rosie Londoners ‘Avocado Spaghetti’ but I’ve altered it slightly to a. Make it healthier and b. use up the things in my fridge. Check her one out if you fancy something a little bit more substantial!
I’ll talk you through it step by step so you can try it yourself. Here’s what you’ll need:
2 large courgettes per person (for the courgetti)
Courgette scraps or one chopped courgette (for the sauce)
1 ripe avocado per person (mine was slightly bruised but that’s fine because you just don’t use the gross bits)
Low fat feta cheese (you could use fresh Parmesan instead)
Chopped fresh parsley (I used parsley because I had it in the fridge but basil would work better!)
Juice from half a fresh lime
A dollop of low fat Greek yoghurt
A dollop of low fat cream cheese
A handful of pine nuts
A glug of good olive oil
Salt & pepper
Spray oil (I like Lurpack’s Cooks Mist)