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Zucchini spaghetti in vegetable sauce with cheese (and shrimps)

I used what I found in the fridge, and the result was a very delicious lunch.

serving_count:

Šķīstošā kafija Rimi Gold 200g

394 grami Zucchini

376 grami Butternut squash

358 grami Cauliflower

200 grami Shrimps (you can leave them out if you don't like them, it's still very tasty)

100 grami Milk 2% (or 40 g of 18% coconut milk)

15 grami Oil (I use sesame oil)

15 grami Garlic

Greens (parsley, dill, spinach, etc.)

Salt, spices of your choice

Peel the pumpkin and cut it and the cauliflower into small pieces.
Cook the pumpkin and cauliflower in an air fryer for ~30 minutes at 160°C until golden and soft, or in the oven, or sauté like I did.
Blend the pumpkin and cauliflower with the milk until you have a creamy sauce.
To imitate spaghetti, grate zucchini into long straws with a special grater or cut into wide strips with a potato peeler and cut into 'straws' with a knife.
Fry the garlic in oil, add the sauce, the shrimps, and the zucchini "spaghetti". Mix everything and fry for another ~5 minutes so that the "spaghetti" does not become too soft.
Stir in the grated cheese at the end.

product_weight - 1488g.

serving_count - 2.0

1 serving_contains:

Kilokalorijas (Kcal) 395.0
percent_from_needed_in_day*
Ogļhidrāti (OH) 43.0g.	15%
Olbaltumvielas/Proteīni (OB) 30.0g.	60%
Tauki (T) 14.0g.	22%
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