ZUCCHINI NOODLES AND BUTTERNUT SQUASH IN A GARLIC-LEMON SAUCE

Zucchini Noodles and Butternut Squash in a Garlic-Lemon Sauce image

I made this dish as one of the recipes for a charity event to benefit Place of Hope. We received amazing vegetables as donations and I thought this dish would be perfect. I wish we had grabbed a photo of my friend Suhiel spiralizing an entire box of zucchini. You can add poultry or seafood to make this dish hearty or enjoy as is for a perfect side dish or vegetarian option. Enjoy!

Provided by Cindy Anschutz Barbieri

Categories Fruits and Vegetables Vegetables Squash Winter Squash Butternut Squash

Time 59m

Yield 2

Number Of Ingredients 9

Ingredients

1 small butternut squash - peeled, seeded, and cut into 1/2-inch cubes
¼ cup olive oil, divided
kosher salt and freshly ground black pepper to taste
2 large zucchini, ends cut and spiralized
1 clove garlic, minced, or to taste
1 teaspoon Italian seasoning, or more to taste
½ teaspoon red pepper flakes
1 ½ teaspoons lemon juice, or to taste
⅓ cup finely grated Parmigiano-Reggiano cheese

Steps:

Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
Arrange butternut squash into a single layer over the prepared pan. Drizzle with 2 tablespoons olive oil and season with salt and pepper.
Bake squash in the preheated oven, turning halfway, until browned and softened, about 35 minutes.
Heat the remaining 2 tablespoons olive oil in a large skillet over medium heat. Add zucchini, garlic, Italian seasoning, red pepper flakes, salt, and pepper. Cook and stir until zucchini is tender, about 4 minutes. Mix in baked squash and lemon juice until just combined. Top with Parmesan cheese.

Nutrition Facts : Calories 580.7 calories, Carbohydrate 71.6 g, Cholesterol 11.7 mg, Fat 32.1 g, Fiber 14.1 g, Protein 14.3 g, SaturatedFat 6.3 g, Sodium 457.3 mg, Sugar 16.9 g