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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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; 16 g total fat; 5 g saturated fat; 1 g polyunsaturated fat; 9 g monounsaturated fat; 20 mg cholesterol; 455 mg sodium. 598 mg potassium; 22 g carbohydrates; 4 g fiber; 3 g sugar; 9 g protein; 0 g trans fatty acid; 15431 IU vitamin a; 31 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 2 mg niacin equivalents; 0 mg vitamin b6; 50 mcg folate; 0 mcg vitamin b12; 285 mg calcium; 2 mg iron;

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