Butternut Squash Noodles
Butternut Squash Noodles with Garlic & Lemon turns a seasonal favorite veggie into a healthful "pasta" the whole family will love.
Ingredients
- ¼ cup unsalted butter 4 tablespoons
- 4 garlic cloves minced
- 8 cups spiralized butternut squash made using the "spaghetti" blade (about 1 medium butternut squash)
- 1 teaspoon finely chopped fresh rosemary or 1/2 teaspoon dried rosemary
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 2 tablespoons fresh lemon juice
- ½ cup grated Parmesan cheese
Instructions
- In large skillet, heat butter over medium heat. Add garlic and cook 1 minute, stirring constantly.
- Add squash, rosemary, salt and pepper; cook 5 minutes or until squash noodles are tender, stirring frequently. Add lemon juice; toss until well combined.
- Serve noodles garnished with cheese.
Video
Notes
- The texture won’t be QUITE as good as if the noodles were prepared fresh, but it’s absolutely OK to freeze them. It’s best to spiralize the noodles, and freeze them before cooking them.
- Place them in a freezer bag and freeze up to a month. When ready to serve, thaw the noodles and prepare the butternut squash noodle recipe below recipe as written.
Calories: 287kcal, Carbohydrates: 36g, Protein: 7g, Fat: 15g, Saturated Fat: 9g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.5g, Cholesterol: 41mg, Sodium: 523mg, Potassium: 1034mg, Fiber: 6g, Sugar: 6g, Vitamin A: 30229IU, Vitamin C: 63mg, Calcium: 255mg, Iron: 2mg
This website provides estimated nutrition information as a courtesy only. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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