BUTTERNUT SQUASH AND ZUCCHINI RECIPES RECIPES

ZUCCHINI NOODLES AND BUTTERNUT SQUASH IN A GARLIC-LEMON ...

Zucchini Noodles and Butternut Squash in a Garlic-Lemon ... image

I made this dish as one of the recipes for a charity event to benefit Place of Hope. We received amazing vegetables as donations and I thought this dish would be perfect. I wish we had grabbed a photo of my friend Suhiel spiralizing an entire box of zucchini. You can add poultry or seafood to make this dish hearty or enjoy as is for a perfect side dish or vegetarian option. Enjoy!

Provided by Cindy Anschutz Barbieri

Categories Fruits and Vegetables Vegetables Squash Winter Squash Butternut Squash

Total Time 59 minutes

Prep Time 20 minutes

Cook Time 39 minutes

Yield 2 servings

Number Of Ingredients 9

Ingredients

1 small butternut squash - peeled, seeded, and cut into 1/2-inch cubes
¼ cup olive oil, divided
kosher salt and freshly ground black pepper to taste
2 large zucchini, ends cut and spiralized
1 clove garlic, minced, or to taste
1 teaspoon Italian seasoning, or more to taste
½ teaspoon red pepper flakes
1?½ teaspoons lemon juice, or to taste
? cup finely grated Parmigiano-Reggiano cheese

Steps:

Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
Arrange butternut squash into a single layer over the prepared pan. Drizzle with 2 tablespoons olive oil and season with salt and pepper.
Bake squash in the preheated oven, turning halfway, until browned and softened, about 35 minutes.
Heat the remaining 2 tablespoons olive oil in a large skillet over medium heat. Add zucchini, garlic, Italian seasoning, red pepper flakes, salt, and pepper. Cook and stir until zucchini is tender, about 4 minutes. Mix in baked squash and lemon juice until just combined. Top with Parmesan cheese.

Nutrition Facts : Calories 580.7 calories, CarbohydrateContent 71.6 g, CholesterolContent 11.7 mg, FatContent 32.1 g, FiberContent 14.1 g, ProteinContent 14.3 g, SaturatedFatContent 6.3 g, SodiumContent 457.3 mg, SugarContent 16.9 g

ZUCCHINI-AND-BUTTERNUT SQUASH—STUFFED BELL PEPPERS R…

Zucchini-and-Butternut Squash—Stuffed Bell Peppers R… image

Fill sweet bell peppers with a cheesy rice-and-vegetable mixture for a filling meatless meal. Instead of peeling and chopping a fresh squash, look for refrigerated prechopped butternut squash to save prep time.

Provided by Cooking Light

Total Time 195 minutes

Yield Serves 4 (serving size: 1 bell pepper and about 1 1/4 cups rice mixture)

Number Of Ingredients 12

Ingredients

1 tablespoon olive oil
1 cup diced butternut squash
1 cup chopped yellow onion
1 (3.5-oz.) bag boil-in-bag rice
1 cup chopped zucchini
1/2 teaspoon salt
1/2 teaspoon black pepper
1 cup lower-sodium marinara sauce
4 ounces 2% reduced-fat cheddar cheese, shredded (about 1 cup)
3/4 cup plus 1/3 cup water
4 large red or yellow bell peppers
Chopped scallions (optional)

Steps:

1. Heat oil in a large skillet over medium-high. Add butternut squash and onion; cook, stirring occasionally, until browned, about 5 minutes. Remove uncooked rice from bag, and add to skillet with zucchini, salt, and black pepper; cook, stirring often, until warmed through, about 2 minutes. Remove skillet from heat; stir in marinara, cheese, and 3/4 cup water. 2. Cut tops off bell peppers; remove and discard seeds and membranes. Fill bell peppers with rice mixture. Add remaining 1/3 cup water to a 5- to 6-quart slow cooker; add bell peppers, cut sides up. Cover and cook on low until bell peppers and rice are tender, about 3 hours. Sprinkle with scallions, if desired.

Nutrition Facts : Calories 330, CarbohydrateContent 44g, FatContent 12g, FiberContent 7g, ProteinContent 13g, SaturatedFatContent 4g, SodiumContent 626mg, SugarContent 12g

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