Dinner
Butternut Squash Spiralized Noodles with Spinach
30min
4 servings
This vibrant and nutritious dish combines spiralized butternut squash "noodles" with fresh spinach for a low-carb, veggie-packed meal. The natural sweetness of the butternut squash pairs beautifully with the earthy spinach, creating a harmonious blend of flavors and textures. Seasoned with garlic and herbs, and finished with a sprinkle of Parmesan cheese, this dish offers a delightful alternative to traditional pasta. It's a perfect choice for those looking for a gluten-free, vegetarian option that doesn't compromise on taste or satisfaction. Quick to prepare and visually appealing, this recipe is ideal for busy weeknights or as a colorful side dish.
Nutrition Facts
Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.
Facts
Quantity
Fiber
Sugar
4 g
3 g
Allergen Content
Based on your allergy profile, please note the following possible allergens:

Milk
Ingredients
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Steps
Read instructions and get ready to cook
Prepare butternut squash
Peel the butternut squash and cut off the bulbous end. Spiralize the long neck part into noodles.
Prepare garlic
Peel and mince the garlic cloves.
Heat oil
In a large skillet, heat olive oil over medium heat.
Sauté garlic
Add minced garlic and red pepper flakes to the skillet. Sauté for 1 minute until fragrant.
Cook squash noodles
Add spiralized butternut squash to the skillet. Cook for 5-7 minutes, stirring occasionally, until tender but still slightly firm.
Season
Add salt and black pepper to the squash noodles. Stir to combine.
Add spinach
Add fresh spinach to the skillet. Cook for 2-3 minutes until wilted.
Prepare lemon
Zest and juice the lemon.
Finish dish
Remove skillet from heat. Add lemon zest, lemon juice, and grated Parmesan cheese. Toss to combine.
Prepare sage
Finely chop the fresh sage leaves.
Garnish
Sprinkle chopped sage over the dish.
Serve
Divide the noodles among four plates and serve immediately.

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