Sauteed Butternut Squash Noodles Recipe
These sauteed butternut squash noodles are a delicious, low carb alternative to pasta. They're perfect as a gluten-free, vegan side dish for the holidays or on busy weeknights. They're quick, easy to make, and don't take up any oven space.
Servings: 4
Calories: 112kcal
Equipment
- Large nonstick frying pan
Ingredients
- 3-4 fresh sage leaves
- 1 clove chopped garlic
- the juice of half a lemon
- 3 cups spiralized butternut squash
- 1/4 cup chopped fresh parsley
- 2 tablespoons extra virgin olive oil
- 2 tablespoons chopped fresh chives
- 1/4 tsp salt
- 1/4 tsp pepper
Instructions
- Add the olive oil to a large, nonstick pan on the stove set to low-medium heat.
- Tear up the sage leaves and add them to the pan.
- Add the spiralized butternut squash and chopped garlic to the pan and cook until the squash is fork tender (10-15 minutes).
- Add the parsley, chives, sage, lemon, salt, and pepper, and cook for 2 minutes.
Notes
- Store these sauteed butternut squash noodles in an airtight container in the fridge for up to three days.
- Optional garnish: sprinkle chopped pecans or pumpkin seeds on top immediately before serving.
Nutrition
Calories: 112kcal | Carbohydrates: 13g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Sodium: 152mg | Potassium: 390mg | Fiber: 2g | Sugar: 2g | Vitamin A: 11543IU | Vitamin C: 28mg | Calcium: 56mg | Iron: 1mg