Butternut squash noodles with quinoa and soy-peanut dressing

Step 1/2

• ½ butternut squash
• 100 g quinoa
• ⅓ stalk leek
• 1 clove garlic
• Thai chili
• salt

• sieve
• pot
• cutting board
• knife
• spiralizer

Cut off the head of the butternut squash and peel. Cut squash into spaghetti using a vegetable spiralizer. Add quinoa to a sieve and rinse under cold water. Then transfer to a pot with water, bring to a boil, and cook for approx. 15 min. Meanwhile wash leek and finely cut into rings. Mince garlic and slice chili. Set aside.

Step 2/2

• 2 tbsp olive oil
• 3 tbsp soy sauce
• 1 tbsp agave syrup
• 1 tsp peanut butter
• salt
• pepper

• pot
• bowl
• large bowl
• whisk

Bring a pot with water to a boil, add salt, and blanch butternut spaghetti for approx. 5 min. Meanwhile mix olive oil, soy sauce, agave syrup, and peanut butter in a bowl. Add minced garlic, sliced chili, salt, and pepper and whisk to combine. Add quinoa, butternut spaghetti, and leek to a serving bowl. Add the peanut-soy dressing and toss to combine. Serve immediately and enjoy!

Enjoy your meal!