Zucchini isn't the only squash you can turn into noodles! Use your spiralizer to make butternut squash noodles, then serve with ricotta cheese and fresh sage.

Source: Better Homes and Gardens

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Recipe Summary

hands-on:
25 mins
total:
25 mins
Servings:
4
Yield:
4 3/4 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a small bowl combine ricotta cheese, Parmesan cheese, 1 Tbsp. of the water, the salt, and nutmeg.

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  • In a small saucepan heat oil over medium heat. Add sage leaves, about six at a time, and cook 30 seconds or until leaves are slightly dark and edges are brown. Drain on paper towels.

  • Transfer sage-infused oil to a 12-inch skillet; heat over medium heat. Add garlic; cook and stir 1 minute or until fragrant. Add squash noodles; sprinkle pepper and additional salt. Cook over medium-high heat 4 minutes or until crisp-tender, turning gently.

  • Crumble half of the sage leaves over squash; add remaining the 2 Tbsp. water. Cook, covered, over low heat 3 to 4 minutes more or until squash is tender. Spoon ricotta mixture onto serving dishes and top with squash, remaining sage leaves, and additional Parmesan cheese.

*Tip

Peel, seed, and cube the remaining portion of squash. Place in an airtight container and store in refrigerator up to 5 days. Roast squash or cook in soups.

Nutrition Facts

253 calories; fat 16g; cholesterol 20mg; saturated fat 5g; carbohydrates 22g; mono fat 9g; poly fat 1g; insoluble fiber 4g; sugars 3g; protein 9g; vitamin a 15430.5IU; vitamin c 30.9mg; thiamin 0.2mg; riboflavin 0.2mg; niacin equivalents 1.9mg; vitamin b6 0.3mg; folate 50.5mcg; vitamin b12 0.2mcg; sodium 455mg; potassium 598mg; calcium 285mg; iron 1.9mg.
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