This baked vegetable noodle dish is so delicious. I drew inspiration for this dish from the baked feta pasta Tik Tok craze of 2020 where everyone was baking feta and tomato and creating a rich sauce for their pasta of choice. I gave this a try and to be honest I wasn’t a fan. It was too rich and a bit boring after the first few bites in my eyes when everything was mashed up together.
This dish is even simpler. It uses only one dish (less washing up is always a win win in this house) and comes together in 45 minutes. Every bite holds something different and showcases each element at its best. Plus this is so low carb yet fills you up and keeps you going.
This is a great recipe for busy parents on a week night but also a fantastic weekend meal and especially good for those of us trying to watch our processed food intake. Packed full of flavour and goodness, this dish is a must have for any food lover!
If you have a spiralizer or julienne peeler the prep for this dish takes no time at all (just 5 minutes). You can of course buy pre spiralized courgette and butternut squash noodles in the larger stores to make life even easier. If you don’t have or like butternut squash, you can use sweet potato (or all carrots) in place.
BAKED COURGETTE AND BUTTERNUT SQUASH NOODLES WITH FETA AND CHERRY TOMATOES
- 2 courgettes
- 1/2 butternut squash
- 2 carrots
- 2 tbsp olive oil
- 2 cloves of garlic
- 1 tsp dried oregano
- 1/2 tsp dried chilli flakes (optional)
- 250 g cherry tomatoes
- 100 g feta
- 2 tbsp water
- salt and pepper
- spinach/rocket leaves to top after cooking
Heat the oven to 160°C (fan oven).
Spiralize or julienne the courgette, butternut squash and carrot straight into an oven proof dish.
Mix together the olive oil, garlic and oregano.
Pour the olive oil marinade over the noodles and toss. Season with salt and pepper.
Pop into the oven for 20 minutes, after 20 minutes remove the dish from the oven and turn the oven up to 180°C (fan oven). Turning the heat up allows the dish to get those caramelised and baked edges that tomatoes and feta taste so good with. The vegetable noodles will be soft and ready to add the rest of the ingredients now.
Top the vegetable noodles with the cherry tomatoes and the feta and drizzle the 2 tbsp of water over the dish.
Pop back into the oven for 20 minutes until sizzling and the feta and tomatoes are blistered and browning.
To serve, top with rocket leaves or spinach.
This looks delicious! I’ve made the vegetable noodles with lots of veggies but hadn’t thought about butternut squash!