Courgetti et al


I don’t eat pasta much anymore, because it is a whole lot of calories and is usually made from really processed products. Yes, even the fresh, homemade sort. I don’t mind the calories, and in fact I don’t count them. Its just a way of speaking about food, isn’t it? If they’re coming into my temple from a wholesome source that’s fine, but I try not to eat empty calories. A good example of empty calories are those found in a piece of processed white bread. So sure its giving you energy, but its Glycemic index is really high and it isn’t offering much else. The flour is processed to within an inch of its life and there’s little fibre or good stuff left. Sugar is the purest form of empty calories.

Believe it or not, I’m not into gadgets much. I mean you know I love my food processor, but after that, good sharp knives, a potato peeler and a garlic press and I’m set. However……Kirsty’s friend Phi, got us looking at this thing called a “Spiralizer.”  I’ll let the photos show you what it does, but basically it can make “spaghetti” out of a variety of vegetables. So far I have experimented with courgettes (zucchini), butternut squash and aubergine (eggplant).


I am not getting paid for mentioning this gizmo, I just thought you all might find it amusing in the same way that I have, with the added obvious health benefits. You aren’t eating anything processed and the veg are so finely cut up that they require very little cooking thereby maintaining most of their goodness. I have now made my veg-etti a few times using my fresh tomato sauce, and this has been a huge success. I’m glad to say that a bowl full of veg-etti is a satisfying meal, especially if you pair it with a good quality protein such as a piece of chicken or fish.


The photos below show courgetti served with a simple piece of salmon cooked with lemon, ginger, capers and coriander. Obviously to achieve veg-etti, you need this gadget, but it is possible to make these dishes on both sides of the Atlantic, and I’m sure that being Sun Temple-ers, you may well come up with creative ways of preparing your vegetables for use in this way.




 Veg-etti – Courgetti with Chicken

Serves 3

1 courgette (zucchini)

1 medium aubergine (eggplant)

270g (10 oz) butternut squash

1 roughly chopped red onion

2 pressed garlic cloves

3 tbsp olive oil

1 roughly chopped pre-cooked chicken breast

1 roughly chopped sweet pepper

1 tbsp capers

2 tbsp roughly chopped green olives

salt and pepper

2 tbsp chopped parsley

5 tbsp grated parmesan (for sprinkling on just before serving)


The courgette, butternut squash and aubergine all need to be “spiralized” or inventively cut up in like manner.  Think of the cooking of this like a stir fry. You will need a large frying pan like a wok. Soften the onions and garlic in the olive oil.  Add all the rest of the ingredients leaving the veg-etti for last. You may need to add a bit of water but do just keep an eye on it all. Err on the side of caution and don’t overcook your veg-etti. All told it should cook in just over 5 mins, once you keep stirring it, so all of it has a turn on the bottom of your wok. Dish up and sprinkle on the parmesan. The perfect healthy courgetti dish.



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  • Reply
    Debbie Lescroart
    November 3, 2014 at 2:43 pm

    Looks like a great dinner! You can get the same spiral shape for the veggies with a hand held tool you can get from WS online. Used it last year in SLU with butternut squash and it easily made the shape. One less kitchen appliance to figure out where to store, in my case. xo
    Your website is fantastic. Great work, Germaine!

    • Reply
      November 3, 2014 at 4:19 pm

      Thanks Debbie. My friend’s daughter has one but I thought it might not effectively do the job. Glad to hear it does.

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