Zucchini Noodles and Butternut Squash in a Garlic-Lemon Sauce

Zucchini Noodles and Butternut Squash in a Garlic-Lemon Sauce

by Audrey Fowler 6 months ago
0 (0)
39 minutes
580.7 kcal
71.6 g carbs
Description

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!

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
Directions
  1. 1. Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
  2. 2. Arrange butternut squash into a single layer over the prepared pan. Drizzle with 2 tablespoons olive oil and season with salt and pepper.
  3. 3. Bake squash in the preheated oven, turning halfway, until browned and softened, about 35 minutes.
  4. 4. 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
serving: 2 servings
calories: 580.7 kcal
carbohydrates: 71.6 g
protein: 14.3 g
saturated fat: 6.3 g
cholesterol: 11.7 mg
sodium: 457.3 mg
fiber: 14.1 g
sugar: 16.9 g