Spiralized Zucchini and Yellow Squash with Slightly Spicy Sauce (serves 4 as a side dish)
Spiralized veg. seem popular at the moment (and if you don’t have a tool for making them, you can buy them pre-prepared or just feed your zucchini/courgettes through the appropriate bit in your food processor). The really yummy thing about this recipe is the sauce. This is the first time I have used almond butter in a recipe. Almond butter, garlic, veg. broth/stock, curry powder and soy sauce make the most delicious sauce.
1 tbsp. extra virgin olive oil, seasoned with salt and freshly ground black pepper
8 oz. zucchini/courgettes – spiralized
8 oz. yellow squash – spiralized
1 large clove garlic – grated
1/2 cup veg. broth/stock
1 tbsp. almond butter (could also use peanut butter)
1 – 2 tsp. curry powder (according to taste)
2 tbsp. soy sauce (I use Tamari gluten free, reduced sodium brand)
Place seasoned olive oil in skillet/frying pan and when hot add spiralized veg. and cook for a minute or two.
Add grated garlic and stir well so it mixes in.
Combine broth, almond butter, curry powder and soy sauce in a bowl and whisk until fairly smooth.
Pour into skillet and stir.
Place lid on skillet and cook for 5 minutes.
