Squash Carbs

1/ Wash and remove the seeds from the squash. Peel it if necessary (depending on the type of squash) and cut it into cubes.

2/ Sauté the squash cubes in a saucepan with olive oil. Season with salt and pepper, then add enough water to cover. Let simmer gently for about 15 minutes. The squash should be tender.

3/ Blend the squash in a blender and add a little of the cooking liquid to make a smooth sauce.

4/ Prepare the hazelnut breadcrumbs by sautéing the chopped hazelnuts in a skillet with a little olive oil. Then add the panko and rub the dried thyme over the skillet. Stir, and when the breadcrumbs begin to brown, remove from the heat and set aside.

5. Cook the spaghetti in boiling salted water according to the cooking time indicated on the package.  

6/ Meanwhile , heat the olive oil in a skillet with the crushed garlic clove and freshly ground pepper. When the oil is hot, add the vegetable strips and cook until golden brown.

7/ Deglaze the pan with a small ladleful of the spaghetti cooking water and add the squash sauce. Stir, then add the spaghetti to the pan immediately after draining it.

8/ Mix well to coat the spaghetti with the sauce, season with salt, and serve immediately, sprinkled with toasted breadcrumbs. Delicious!