Courgette Spaghetti with Roasted Tomatoes, Basil and Garlic

I keep hearing about the ease in which people switch from dairy to no dairy, sugar to no-sugar and carb to no-carb and I'm a little curious. Is it really that easy to change a life time of gluttonous tendencies by simply installing a painfully white kitchen and following American blogs? 

Perhaps by just switching a few classic carb recipes for healthy alternatives my body might forget about my love of bread, pasta and pizza? I'd say it is worth a shot. 

  They say courgette spaghetti will not leave you wanting: it is as filling as it's 00 flour partner and just as delicious. Well I've developed this recipe which is absolutely delicious and yes, I'd say, just as filling. 


Serves 2

150g cherry tomatoes
4 cloves garlic, sliced
1 small red chilli, deseeded and finely sliced
1 tbsp olive oil
50g sunflower seeds
2 large Courgettes, (The longer the better!)
1 egg yolk
1 tbsb thick Greek yoghurt
A handful of basil, roughly chopped
Plenty of salt & pepper

1/ Preheat the oven to 200C, fan 180C, gas 6. Cut half of the cherry tomatoes in half, and leave the rest whole. Empty the tomatoes, sliced garlic and chilli into a small roasting tin and drizzle over the olive oil. Shake well to coat and place in the preheated oven for 20 minutes.
2/ Meanwhile toast your sunflower seeds. Simply empty the seeds into a dry frying pan and cook over a medium heat for 3-4 minutes, swirling the pan regularly. Remove from the heat once the seeds have taken on some colour.
3/ Make your courgette spaghetti. Lay a box grater on its side and grate the length of the courgette into long worms. Try not to be firm, I’ve found a loose grip makes this easier.
4/ Bring a medium saucepan of water to the boil and add the courgette strips. Cook for 2-3 minutes before draining really well in a colander, gently squeezing any excess water away with the back of a spoon. Return to the pan and stir through the egg yolk followed by the tablespoon of yoghurt. Season well.
5/ Stir 2/3rds of the roasted tomato mixture and half of the seeds into the courgettes and divide between two plates. Top with the remaining tomatoes, toasted sunflower seeds, fresh basil and a good grating of black pepper. Serve straightaway.

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