HOW TO COOK SPIRAL SQUASH RECIPES
SPIRAL SUMMER SQUASH RECIPE - BETTYCROCKER.COM
If you love gadgets, try a vegetable spiralizer! Straight, even vegetables work best when using spiralizers. If you don't have a spiralizer, use a vegetable peeler. Pull peeler down sides of squash, making long strips. The baking time may be less.
Provided by Betty Crocker Kitchens
Total Time 20 minutes
Prep Time 10 minutes
Yield 4
Number Of Ingredients 5
Steps:
- Heat oven to 400°F. Line 15x10x1-inch pan with foil.
- Cut off ends of squash. Cut squash with spiralizer according to manufacturer's directions. Place in pan. Drizzle with oil; sprinkle with salt. Toss to coat; spread squash in single layer.
- Bake 8 to 10 minutes or just until tender. Sprinkle with pepper, parsley and Parmesan.
Nutrition Facts : Calories 40 , CarbohydrateContent 3 g, CholesterolContent 0 mg, FatContent 1/2 , FiberContent 1 g, ProteinContent 1 g, SaturatedFatContent 0 g, ServingSize 1 Serving, SodiumContent 150 mg, SugarContent 2 g, TransFatContent 0 g
ROASTED SPIRALIZED BUTTERNUT SQUASH NOODLES - SKINNYTASTE
Steps:
- Preheat the oven to 400F. Lightly spray 2 large baking sheets with oil.
- Trim the top portion of the butternut that can be spiralized reserving the bottom for another recipe. Trim the top off and peel the skin off.
- Cut the butternut in 2 pieces so it’s easier to handle, then spiralize using the thickest noodle setting of your spiralizer. Cut into 6 inch lengths so it’s easy to eat.
- Transfer to the prepared baking sheets and drizzle each with 1 teaspoon oil, 1/4 teaspoon salt and black pepper to taste.
- Roast until soft, 7 to 10 minutes.
Nutrition Facts : ServingSize 1 1/2 cups, Calories 153 kcal, CarbohydrateContent 30 g, ProteinContent 3 g, FatContent 5 g, SaturatedFatContent 1 g, SodiumContent 152 mg, FiberContent 8 g
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