Food trends are a wonderful thing — they’ve brought us zoodles, zoats and now boodles! Silly names aside, butternut squash noodles are one of my favorite new discoveries. As with most veggie noodles, they’re a low-carb alternative to pasta, but butternut squash feels a bit more substantial than zucchini, so it’s perfect for those of us who find that zoodles never quite hit the spot. Here I dressed them up in a creamy sauce — I suppose it’s a bit of a cheater’s carbonara, and it’s super straightforward!

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Ingredients:

Serves two

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Instructions:

1. Cut the butternut squash in half at its narrowest point. You’ll only need the “neck” piece, as it makes the best noodles — keep the rounder end for another use. Peel the squash, and use a spiralizer to cut it into noodles.

2. Heat a dash of oil over a high heat in a large frying pan or wok. Add the butternut squash noodles, and cook them for about 4-5 minutes, or until fairly soft. Be gentle with them, as they can break easily as they soften — they only need to be tossed a few times.

3. Remove the pan from the heat, and add the chopped sun-dried tomatoes, parsley, grated cheese and creme fraiche. Season generously. Return the pan to a fairly low heat, and toss gently until the cheese has melted to produce a smooth sauce (again, try not to break the noodles up too much). Serve warm.

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Cut the butternut squash in half at its narrowest point. You’ll only need the “neck” piece, as it makes the best noodles — keep the rounder end for another use. Peel the squash, and use a spiralizer to cut it into noodles.

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Heat a dash of oil over a high heat in a large frying pan or wok. Add the butternut squash noodles, and cook them for about 4-5 minutes, or until fairly soft. Be gentle with them, as they can break easily as they soften — they only need to be tossed a few times.

You’ll get a surprising amount of noodles from one squash, but they do cook down a little, so it’s best to cook more than you think you’ll need.

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Remove the pan from the heat, and add the chopped sun-dried tomatoes, parsley, grated cheese and creme fraiche. Season generously. Return the pan to a fairly low heat, and toss gently until the cheese has melted to produce a smooth sauce (again, try not to break the noodles up too much). Serve warm.

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And there you have it; it’s so easy! The sauce is smooth and silky, and really makes you feel like you’re indulging, even though your plateful is 90 percent veggies. You could throw in whatever additional add-ins you fancy — I like using sun-dried tomatoes as they don’t require any pre-cooking, which keeps this dish nice and quick to make!

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Creme fraiche is my go-to for making easy, creamy sauces, as it’s relatively low in fat and can be heated gently without splitting (unlike yogurt, which doesn’t heat very well). Guilt-free carbonara — what could be better?

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