Butternut Squash Noodles
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.
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.
Ingredients
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1 tablespoon extra-virgin olive oil
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2 large cloves garlic, minced
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5 cups spiralized butternut squash noodles (from 1 large squash, or from 2 12-ounce packages frozen spiralized butternut squash noodles, thawed)
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½ teaspoon salt
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¼ teaspoon crushed red pepper
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2 teaspoons chopped fresh thyme
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¾ cup shaved Parmesan cheese
Method
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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.
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Divide the noodles evenly among 6 bowls; top with cheese. Serve immediately.
