This was a brainwave of the fella’s! Which turned out to be brilliant. He just kinda thought that if we could use the julienne peeler on a courgette why not on a squash? Then I tried it again on some left over squash sheets from making butternut squash lasagne. You could have these with just about anything.
Julienne butternut squash noodles (using a peeler)
Salt and pepper
Heat a frying pan on a medium/high heat and add the olive oil. Once hot throw in the squash strips and add some salt and pepper. Fry and turn continuously for about 5/6 minutes. You’ll know when they’re soft enough to eat.
Then eat them while they’re hot 🙂