A healthy alternative to pasta or dish that takes about 10 minutes to roast in the oven.
I'm busy, busy, busy in the last two weeks to finish the last recipes for my next cookbook (sorry if it seems I'm MIA). One of these recipes are made with ash coiled noodles that a miracle fried as a side dish simply sprinkled with olive oil, as I did here, or topped with a rich sauce ( thin bolognese would be amazing!)
My husband not zucchini noodles cares, but it is a big fan of walnut, and this love these noodles. The best part is that they take about 10 minutes to complete, to cook and not get soaked like zucchini, although they tend to break and to stretch when cooked too long. I prefer the thicker sheet pasta use (if you have Inspiralizer , is the sheet D) and roast in a single layer, so for this recipe I used two shallow bowls. You can also cut before the weekend and keep them in Ziploc bags in my fridge for the week grilling necessary.
The top line of Butternut is the only part that can be spiral, as the tail part of the seed is not strong and therefore would not work. Hold the bottom of the soup or other use. For this recipe, a large walnut tree for two needs. Getting top coiled should be peeled and cut about 20 ounces once.
