Vegetarian squash and spätzle pan

Vegetarian squash and spätzle (soft German noodles) pan with Hokkaido squash, Gouda, red onion and olive oil: hearty, creamy and easy for every day with just a few ingredients.

At a glance

• Serves 3
• Prep time: 15 min
• Cooking time: 25 min
• Total time: 40 min
• Calories: 460 kcal per serving
• Protein: 15 g
• Fat: 18 g
• Carbs: 60 g

Ingredients

• 400 g spätzle
• 500 g Hokkaido squash
• 150 g Gouda cheese
• 1 onion
• 2 tbsp olive oil
• 1 tsp paprika
• 1 pinch of sea salt

Method

You’ll need: frying pan · chopping board · knife · grater

1. Wash the squash thoroughly, deseed it and cut it into small cubes with the skin on. Peel and finely slice the red onion, and coarsely grate the Gouda.
2. Heat the olive oil in a large frying pan and fry the squash with the red onion. Season with sea salt and cook until the squash softens and takes on a little toasty colour.
3. Sprinkle the paprika over the squash and toast it briefly with it. Stir well so the spice doesn't darken.
4. Add the fresh spätzle to the pan and mix with the squash. Fry everything for a few minutes until the spätzle are hot and lightly toasted in places.
5. Fold in the Gouda and let it melt over a low heat. Only move the pan briefly now so the cheese spreads evenly.
6. Serve hot straight away. Finish with a little more paprika or a pinch of sea salt if you like.

Good to know

This is a meal without any fuss. Soft squash, savoury spätzle and melted cheese simply go together really well here.

Swaps

Gouda → Alpine cheese such as Gruyère (usually a little stronger in flavour, similar protein content); fresh spätzle → wholemeal spätzle (also provides fibre); Gouda → mozzarella (often a little milder and usually less salty); olive oil → ghee (heat-stable)

Allergens

Contains gluten and milk; most spätzle also contain egg. Usually good for children if mildly seasoned. In pregnancy, fine as long as the fresh spätzle and the cheese are made with pasteurised ingredients.