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.

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Ingredients

Directions

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

    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.

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*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 fat (5 g saturated fat, 1 g polyunsaturated fat, 9 g monounsaturated fat), 20 mg cholesterol, 455 mg sodium, 22 g carbohydrates, 4 g fiber, 3 g sugar, 9 g protein.

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