We've challenged everyone participating in our 2017 Happy + Healthy Body Plan to eat vegetarian once a week in January and February. And we're keeping things delicious with this gluten-free hearty "pasta" recipe made with butternut squash noodles. Make a large serving as a main dish, adding in chickpeas or any other plant-based protein, or enjoy it as a side.
Spiralized noodle recipes have been popping up everywhere, often with zucchini. We decided to make things a little more flavorful and robust by switching that out with butternut squash. Most grocery stores are now carrying packages of pre-spiralized noodles in the produce aisle, but you can always grab a spiralizer on Amazon and use this crazy easy tutorial to make your own. We roast up the squash noodles with butter and top them with parmesan cheese and fresh parsley, making this recipe your new go-to comfort food.
- Fiber – Aids in a healthy digestive system
- Potassium – Important for bone health
- Vitamin B6 – Essential for a healthy immune system
- Carotenoids - Shown to protect against heart disease
- Vitamin C – Packed with antioxidants
Parmesan Butternut Squash Noodles
Yield: 2 servings
Time: 15 minutes
- 1 spiralized butternut squash
- 2 tablespoons olive oil
- 1/4 teaspoon salt
- Black pepper, to taste
- ½ cup parmesan cheese
- 2 tablespoons butter
- handful fresh parsley, chopped
Preheat your oven to 400 degrees Fahrenheit.
Line a large rimmed baking sheet with foil or parchment paper. On the pan, toss the squash noodles with olive oil, salt & pepper.
Spread the squash noodles out evenly on the pan and roast in the oven for about 10 to 15 minutes, or until the squash is tender and the edges are just starting to brown.
Remove from the oven and toss with parmesan and butter. Plate and sprinkle on the fresh parsley.