Turn a seasonal favorite vegetable into a healthful “pasta” dish the full family can love with these Garlic & Lemon Butternut Squash Noodles!
I’m here nowadays with a seasonal edition of “yeah, I will spiralize that.” One amongst my favorite things to spiralize is butternut squash. The massive size of the squash makes it ideal to induce nice long strands of butternut squash spaghtti, that makes it associate degree amazing healthful different to alimentary paste. I served these butternut squash noodles with eggplant Parmesan on prime for an entire meal. These noodles also are nice aboard cooked chilean ocean bass.
How do you make squash noodles? How do I spiralize butternut squash?
When trying to find a butternut squash to spiralize, you would like to seek out one with atiny low “bulbous” finish (the hollow give the seeds), as that half won’t spiralize (so simply reserve it for an additional meal, maybe wherever you merely slice it up and roast it). You furthermore mght desire a squash with an extended and thick “neck” (the non-bulbous half) – that’s the part that spiralizes well. Peel the neck of the butternut squash and trim the highest off. Spiralize the squash exploitation the thickest noodle setting on your spiralizer. If desired, use scissors or a pointy knife to trim the noodles into shorter lengths therefore they’re easier to eat.
INGREDIENTS :
- 1/4 cup (4 tablespoons) unsalted butter
- 4 garlic cloves, minced
- 8 cups spiralized butternut squash (made using the "spaghetti" blade)
- 1 teaspoon finely chopped fresh rosemary
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 2 tablespoons fresh lemon juice
- Grated parmesan cheese, for serving
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.
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