Only 4 simple Ingredients

The kids had my homemade baked beans again last night and I was delighted to see that the novelty hasn’t worn off and they are still loving them. It gave me a bit of the courage I needed to try something a bit different for the adult meal.

My Husband absolutely loves a big bowl of pasta, he will often churn out a family carbonara for Saturday lunch which always gets a raised eyebrow from me as I question the nutritional value of such a meal, especially given the need for a high fiber diet for our son. In fairness he does it the traditional way and uses egg instead of cream so I guess it has that going for it but it is still such a high carb meal.

So when I saw a recipe in my Anna Freer book for Butternut Squash ‘pasta’ with sage and pine-nuts I thought i would give it go and see if I could get it past him. Truth be told I was also having a bit of an Old Mother Hubbard moment but knew that the tiny list of ingredients could be pulled out the pantry with ease and as luck would have it, I had seen Butternut Squash spaghetti all spiralized and ready to go in the supermarket the day before and thrown it in the basket as a back up.

So in about 5 minutes I had a ridiculously healthy meal on the table and I’m pleased to say that it went down a treat, I mean he LOVED it! I admit that i did add some chilli flakes and a sprinkle of Parmesan just to pep it up a bit but it was pretty tasty if I do say so myself! It’s so simple and delicious and if you get the squash already spiralized then it really is ready in minutes.