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Mónica

Mónica Mateos
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"Spaghetti" of Pumpkin with Vegetables

5 mins
10 mins
Low
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If you love pasta and you are caring for your carbohydrate intake, this pumpkin spaghetti recipe will delight you, you will not notice the difference between pumpkins and pasta and you will surely love your children.
Learn more about Mónica Mateos

Ingredients

4 portions
  • 10 zucchini
  • 1 broccoli
  • 1 tablespoon salt
  • 4 tablespoons olive oil
  • 1/4 onions
  • 1 clove garlic, finely chopped
  • 2 cups edamame
  • 1/2 cups pinon nuts
  • 1 tablespoon basil
  • 2 pinches salt
  • 1 pinch black pepper
  • 1/2 cups parmesan cheese

Preparation

With the help of a peeler, cut the pumpkins in the form of spaghetti. Reservation.
In a pot with boiling water and a teaspoon of salt, place the broccoli for 3 minutes or until they change color. Remove and reserve.
In a large skillet, heat the olive oil and add the onion, cook until transparent. Add the garlic and cook for a minute without stopping to move. Add the broccoli and the edamames and cook for 5 minutes. Add the cut pumpkins and cook a few more minutes until the pumpkins are soft.
Add the pine nuts and the basil, cook a minute and season. Finish with Parmesan cheese.

PRESENTATION

Serve with Parmesan cheese

TIPS

You can use the mandolin or a peeler to cut the squash in the form of spaghetti

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
Energy
71.6
kcal
3.58%
Carbohydrate, by difference
5.7
g
1.9%
Protein
4
g
8%
Total lipid (fat)
4.2
g
6.46%
100
Do you want to know what other nutrients this recipe has?
Provided by USDA
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Ratings (11)
Santiago Bautista Rodríguez
11/10/2019 10:20:27
Muy rico.
Yvette Velez
23/09/2019 18:00:08
Muy rico
Jose Lopez
23/09/2019 14:38:40
Deliciosa!!!
Adriana Barrero
02/10/2018 09:56:24
Que es edamame y piñon con que otro nombre lo puedo conseguir en Colombia? Gracias.
Jackie Cohen
27/08/2018 08:27:04
Muy buena
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