Roasted Butternut and Beetroot Nutty Spaghetti

Happy Thursday guys…..It’s been a weird week, dealing with the frustrations of an over the top slow computer that keeps losing connection….Urrggggggg !!!!! I don’t know where to start with this one….apart from this is not the prettiest meal out there.  I thought it would be, but it’s not, somehow those colours just intermingled and got messy….but it is tasty and it is healthy !!!

Anyway, comfort food was needed, and I needed some crunch and colour and carbs !!! I know, can you believe it?  I think my hubby nearly had a mild heart attack when he saw I was eating pasta.  So, originally my thoughts were spiralized butternut and beetroot.  I wanted the whole spaghetti vibe going on…… Anyway, so lazy me was too lazy to take out the spiralizer so opted for the grater instead, so we have grated butternut and grated beetroot !  I wasn’t too sure how this concoction would work, but it did.  I actually surprised myself, and the roasted grated butternut and beetroot didn’t mush all up when roasted….so that was a huge bonus! Crunch was needed for that bit of oomph, so topping this meal with toasted almonds and pumpkin seeds was The Best!!!

Let’s just say that this, maybe not so pretty, Roasted Butternut and Beetroot Nutty Spaghetti will be in my life forever. 🙂

Roasted Butternut and Beetroot Nutty Spaghetti

Preparation time:  20 minutes

Cooking time:  12 minutes

Total time: 32 minutes

Serves 4


Spaghetti (I used Gluten-Free Spaghetti)

2 cups grated raw butternut

1/2 cup grated raw beetroot

salt and pepper to taste

a drizzling of extra virgin olive oil for the roasting of the vegetables

a little butter or oil for cooking the garlic, sage and onions

3-4 garlic cloves, finely chopped (depending on size)

handful of fresh sage leaves

6 spring onions, finely chopped

To serve with:

freshly squeezed lemon juice

toasted almonds, chopped

toasted pumpkin seeds


Preheat oven to 180 degrees Celsius/ 350 degrees Fahrenheit.

Grate the butternut and beetroot.

Place on a baking tray with a little oil, salt and pepper.  Place in a preheated oven and roast for about 10 minutes.  After about 5 minutes, give the vegetables a stir.

Whilst the vegetables are roasting, cook up the spaghetti (as per packet instructions).

Once the vegetables are done, remove from the oven.

In the meanwhile, heat up a little oil in a pan and cook the garlic and sage for a couple of minutes, lastly add the spring onions and give them a stir.

Then add the cooked spaghetti, and quickly toss in the roasted butternut and beetroot. You may find that the spaghetti starts turning a bit pink from the beetroot, don’t worry it is fine. Give this meal a squeeze of lemon juice and top with toasted almonds and toasted pumpkin seeds.

Enjoy 🙂

Cream Cheese Snacks


Well, this are probably the easiest snack to prepare on this planet!  In fact it all could even be less time consuming if the toppings are all prepared before hand 🙂 .


I am known for doing this snack.  It goes down well with friends and family and I am always asked to please do my ‘fancy biscuit things’…Yeah, inevitably that is what they are called….I mean, how easy is it …the main thing is cream cheese!  at least say ‘the cream cheese biscuit things’, then I will know, and not have to rack my brain so much…only kidding the brain doesn’t get racked, but you know what I mean.  It is likeuse your words !!!


Anyway, so I was all amped up to kick off the New Year all healthy and stuff….well, it didn’t happen :-(. Never mind, now I just have to work even harder as of Monday…I really am a glutton for punishment.

So before I get all healthy on you, I must give you this quick and easy Cream Cheese Snack.  These snacks are devoured on Salticrax biscuits.  Then, the cream cheese…if you want, get the healthier version being low-fat cream cheese, both taste great.  Then, the toppings, well you can go crazy with these and really do any topping you want.  I mainly use fresh chives, dry toasted seeds and freshly ground pepper, I also have used toasted nuts, chopped, pink pepper corns freshly ground and a range of fresh herbs…all are equally as good 🙂 .


Cream Cheese Snacks

Preparation time and Total time:  10 minutes (this will vary depending on how many people you are doing for and what actual toppings you are doing)


dry toasted sunflower seeds

dry toasted pumpkin seeds

dry toasted sesame seeds

chopped fresh chives

black pepper freshly ground

1 box of Salticrax

1 tub of cream cheese


With a knife put a dollop of cream cheese on a salticrax.

Choose a topping and put on top of salticrax.

Enjoy 🙂

NB*  When dry toasting seeds and nuts, do not add any oil to the pan, as seeds and nuts have their own natural oils.  Keep tossing the seeds or nuts in the pan to avoid burning.  Watch them carefully when they are on the stove as they will burn if unattended.

Once done, allow to cool and place in a sealed container and store in the fridge.