Spiralized vegetables are a huge inspiration for uncountable low-carb recipes. They’re ready in a flash and taste so refreshing. These courgetti or zoodles with mushrooms and pomegranate seeds are a mouthwatering alternative to save yourself the calories and the carbs from time to time.
Cut your courgette into spaghetti using a spiral cutter. Lightly salt the courgette spaghetti, massage the salt in and set aside.
Clean your mushrooms, cut them into slices or small pieces. Halve your pomegranate and de-seed out of one half.
Peel, core and cut your avocado into large pieces for the sauce. Wash, dry and cut the basil into strips. Mix everything together in a bowl with lemon juice, sea salt and pepper.
Lightly squeeze the water out of the courgette and mix with the mushrooms and pomegranate seeds.
Arrange everything on your plates and put the avocado cream into a separate bowl. Garnish with some basil to finish.
Tip: A quick and thorough way to de-seed your pomegranate Halve the fruits, turn a half over and hold the peel over a large bowl or plate. Tap your tablespoon hard on the shell, and the seeds will fall out through your wide-spread fingers. Scrape out the remaining seeds with your spoon.
How do you make courgetti or zoodles?With a spiralizer. You can get one online and it won't set you back much. In addition to smaller models, which look like a pencil sharpener, there are also larger ones with a hand crank which give the same result. You can also get the same noodle effect with a peeler.
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