BUTTERNUT SQUASH NOODLE RECIPES RECIPES

BUTTERNUT SQUASH NOODLES RECIPE | EATINGWELL

Butternut Squash Noodles Recipe | EatingWell image

Butternut squash noodles make a great low-carb stand-in for pasta or can be an easy side dish that complements just about everything. We kept this recipe simple with just a hint of fresh thyme and savory Parmesan cheese. Look for fresh or frozen butternut squash noodles or spiralize them yourself using the long, thin neck of a large squash.

Provided by Liv Dansky

Categories Healthy Butternut Squash Recipes

Total Time 15 minutes

Number Of Ingredients 7

Ingredients

1 tablespoon extra-virgin olive oil
2 large cloves garlic, minced
5 cups spiralized butternut squash noodles (from 1 large squash, or from 2 12-ounce packages frozen spiralized butternut squash noodles, thawed)
½ teaspoon salt
¼ teaspoon crushed red pepper
2 teaspoons chopped fresh thyme
¾ cup shaved Parmesan cheese

Steps:

Heat oil in a large skillet over medium heat. Add garlic; cook, stirring often, until aromatic and slightly softened, about 2 minutes. Add squash, salt and crushed red pepper; cook, tossing the mixture occasionally, until the noodles are softened, 8 to 10 minutes. Stir in thyme.
Divide the noodles evenly among 6 bowls; top with cheese. Serve immediately.

Nutrition Facts : Calories 132.2 calories, CarbohydrateContent 19.8 g, CholesterolContent 8.6 mg, FatContent 5.2 g, FiberContent 5.6 g, ProteinContent 4.5 g, SaturatedFatContent 1.9 g, SodiumContent 381.3 mg, SugarContent 3.4 g

BUTTERNUT SQUASH NOODLES RECIPE | MYRECIPES

Butternut Squash Noodles Recipe | MyRecipes image

This dish tastes as good as it looks. You can purchase pre-spiralized squash noodles at many grocery stores, so don't worry if you don't have a spiralizer. Trust us, you won't miss the carbs with these easy butternut noodles.

Provided by Karen Rankin

Yield Serves 4 (serving size: 3/4 cup squash noodles with sauce)

Number Of Ingredients 9

Ingredients

2 tablespoons olive oil
2 tablespoons unsalted butter
1 tablespoon chopped garlic (from 2 medium garlic cloves)
5 cups spiralized butternut squash noodles (from 1 large squash) or 1 (14-oz.) pkg. spiralized butternut squash noodles
1 teaspoon kosher salt
½ teaspoon coarsely ground black pepper
1 ounce Parmesan cheese, finely grated (about 2/3 cup), divided
2 tablespoons chopped fresh flat-leaf parsley, divided
1 teaspoon lemon zest (from 1 lemon), divided

Steps:

Cook oil, butter, and garlic in a large skillet over medium-high, stirring often, until garlic is aromatic and slightly softened, 3 to 4 minutes. Add squash noodles, salt, and pepper; cook, tossing and stirring mixture often, until noodles are slightly softened but not mushy, 4 to 5 minutes. Add all but 2 tablespoons of the cheese, 1 tablespoon of the parsley, and 1/2 teaspoon of the zest; toss to combine with noodles.
Arrange noodle mixture on a platter; sprinkle with remaining 2 tablespoons cheese, 1 tablespoon parsley, and 1/2 teaspoon lemon zest. Serve hot.

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