Zucchini Noodles and Butternut Squash in a Garlic-Lemon Sauce

Name: Zucchini Noodles and Butternut Squash in a Garlic-Lemon Sauce recipe
Prep time: 20 min
Cook time: 39 min
Yield: 2 servings
Cuisine: Global
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

by Audrey Fowler 1 year ago

0 (0)

39 minutes

580.7 kcal

71.6 g carbs

Share recipe

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. Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
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. Bake squash in the preheated oven, turning halfway, until browned and softened, about 35 minutes.
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