This meal is one that’s highly nourishing but still manages to feel that little bit indulgent thanks to the cheese, rich egg yolk and the faux “chips”.
I normally just buy a whole squash, chop it into thick chip shapes and bake them as this is the cheaper option but on this occasion the shop I was in didn’t have whole butternut squashes but did have this shape instead, so I thought I’d try them out.
Although they’re called “fusilli” which implies they’re meant to replace pasta, I personally don’t think that works as they’re just not bendy enough, I feel they work far better as a nutritious chip option that counts as 1/5 a day.
Recipe (serves 1)
-250g squash chips
-approx 35g extra mature cheddar cheese-grated
-a handful of rocket leaves (or salad of choice)
-choice of seasoning: chilli flakes, drizzle of chilli sauce, balsamic vinegar, salt, pepper etc
-Preheat the oven to 180C
-Rub the squash chips with a little oil then bake for 30mins turning them over half way through, during this time grate your cheese, then approx 10mins before the end, bring a small pot of water to the boil then crack in both eggs and poach to your liking (I prefer mine with a runny yolk for dipping)
-Once the 30mins is up, sprinkle on the cheese and pop back into the oven for another 3mins to allow the cheese to melt, then remove from the oven serve on top of some greens then add the eggs and your choice of seasoning