There's a reason that courgette noodles are everywhere! Not only are they a fresh and gluten free alternative to pasta they really are a great substitute. They have a firm bite, similar to aldente pasta, and they're neutral enough that you can top them with anything you would pasta! This recipe takes warm, winter flavours and pairs them with courgetti for a lighter, spring dish.

INGREDIENTS

1.5kg Pumpkin or Squash (About 1/2 large pumpkin or 1 small)
Olive Oil
Salt and Pepper
8 Courgettes
2 Red Onions
1 tsp Ghee
3 Garlic Cloves
1 tbsp honey
150g Feta
1/2 cup Chopped Fresh Basil
1/2 cup Raw Almonds
1/4 cup Sunflower Seeds

RECIPE

Preheat your oven to 180c. Peel and cube your pumpkin into 1cm cubes, spread onto a baking tray, drizzle genourously with olive oil and grind over salt and pepper. Toss to coat and place in the oven. These should cook for 30-40 minutes until soft with a few crispy edges.

Whilst your pumpkin is in the oven make your courgetti. Use a sprialiser or a julienne peeler to spiralise your courgette. If you don't have either of these use a regular peeler to peel strips of courgette. Stack the strips and then slice them into long noodles. Pop these in a bowl of cold water and set aside.

Just before the pumpkin comes out of the oven start your onions, Slice them into thin strips. Place in a frying pan with the ghee and start to slowly cook (you could replace the ghee with butter or coconut oil). Finely mince the garlic cloves and add to the pan once the onions start to soften. Cook for another minute before adding the honey to the pan. Leave to cook, stirring occasionally until the honey has all but dissapeared.

Once the onions are beautifully soft and sweet put them into a mixing bowl. Put the almonds and sunflower seeds in the pan straight away over medium heat. Stir regularly to avoid scorching. The nuts are done when the pumpkin seeds start to trun golden in parts and the almonds look glossy.

Add the pumpkin to the bowl with the onions. Crumble over the feta and add the basil, toss to combine.

To serve, drain your courgetti in a colander, plate with a big pile of the pumpkin mix and sprinkle over the seeds and a dash more olive oil.