Buttercup ‘spaghetti’ with spinach & parmesan


  • 1/2 buttercup squash
  • 1/2 pack LeaderBrand Baby Spinach
  • 1 tsp olive oil
  • Salt & pepper to season
  • 1 Tbsp pesto
  • 1 Tbsp pine nuts
  • 1 handful Parmesan cheese, shaved


Heat oven to 180°C.

Peel and prepare the buttercup using a spiraliser as per its instructions. If you don’t have a spiraliser you could use a grater. Place spaghetti noodles in a roasting pan with oil and season with salt and pepper. Toss to coat. Cook in oven until soft, approx 10 minutes, making sure not to brown too much.

Once cooked, gently stir through the pesto and spinach and top with Parmesan and pine nuts and season with salt and pepper. Serve immediately.

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