RECIPES WITH SQUASH NOODLES RECIPES
BUTTERNUT SQUASH NOODLES RECIPE | EATINGWELL
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
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
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
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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