Butternut squash noodles make a great low-carb stand-in for pasta or can be an easy side dish that complements just about everything. We kept this recipe simple with just a hint of fresh thyme and savory Parmesan cheese. Look for fresh or frozen butternut squash noodles or spiralize them yourself using the long, thin neck of a large squash. Source: EatingWell.com, August 2020

Liv Dansky


Ingredient Checklist


Instructions Checklist
  • Heat oil in a large skillet over medium heat. Add garlic; cook, stirring often, until aromatic and slightly softened, about 2 minutes. Add squash, salt and crushed red pepper; cook, tossing the mixture occasionally, until the noodles are softened, 8 to 10 minutes. Stir in thyme.

  • Divide the noodles evenly among 6 bowls; top with cheese. Serve immediately.

Nutrition Facts

132 calories; total fat 5.2g 8% DV; saturated fat 1.9g; cholesterol 9mg 3% DV; sodium 381mg 15% DV; potassium 510mg 14% DV; carbohydrates 19.8g 6% DV; fiber 5.6g 22% DV; sugar 3g; protein 4.5g 9% DV; exchange other carbs 2; vitamin a iu 19198IU; vitamin c 27mg; folate 33mcg; calcium 158mg; iron 1mg; magnesium 54mg; thiamin -1mg.