Trying to eat healthier? Try this healthy, carb-free pasta alternative made with kiwi-grown spaghetti squash – a gorgeous NZ vegetable.
1 spaghetti squash
Olivado avocado oil with garlic
75 g butter
Fresh sage leaves (we love Superb Herbs)
Salt and pepper – if desired
Cut the spaghetti squash in half and remove the seeds.
Place both halves face down in an ovenproof dish, add a cup of water and cook for 20 minutes in a 190 degree oven – alternatively microwave for 4 minutes (faster and just as good!)
Rake flesh with a fork to make the “spaghetti” noodles.
Melt the butter til golden, add a drizzle of avocado garlic oil then sage leaves. Remove from heat.
Pour over spaghetti squash noodles. Season with salt and pepper if desired. ENJOY!