6-Ingredient Butternut Squash Noodles
Learn how to cook butternut squash noodles on the stove top for a scrumptious, healthy, and 6-ingredient vegetarian 15-minute dinner recipe.
Servings: 4
Ingredients
- 2 tablespoons Carepelli EVOO
- 1 small onion chopped
- 2 cloves of garlic minced
- 6 cups spiralized Butternut Squash Noodles from two 10-12 inch butternut squashes
- Salt*
- ¼ teaspoon ground black pepper
- ½ cup walnuts roughly chopped
- ½ cup shredded parmesan cheese
- 2 tablespoons Italian parsley chopped (optional)
Instructions
- Heat Carepelli EVOO in a large saucepan over medium-high heat. Add in the onion and cook until translucent, 3-4 minutes.
- Stir in the garlic and cook, stirring constantly, for 30 seconds.
- Add in the butternut squash noodles and cook for 7-10 minutes (timing depends on the thickness of your noodles). I recommend using kitchen tongs to gently turn them as they cook. You will know that they are cooked when they soften and get smaller in volume.
- Add in the walnuts and give it a large gentle stir.
- To Serve: Divide the cooked noodles into bowls and sprinkle each bowl with parmesan cheese and chopped fresh parsley, if preferred.
Video
Notes
*I would recommend starting with a small amount of salt and adding more after adding the parmesan only if you think you need it.
Nutrition
Calories: 320kcal | Carbohydrates: 30g | Protein: 10g | Fat: 20g | Saturated Fat: 4g | Cholesterol: 11mg | Sodium: 202mg | Potassium: 871mg | Fiber: 6g | Sugar: 6g | Vitamin A: 22600IU | Vitamin C: 49mg | Calcium: 266mg | Iron: 2mg
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