Recipe Details
Ingredients
-
1(4 pound)butternut squash
-
2teaspoonsextra-virgin olive oil
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1teaspoonsea salt
-
½teaspoonfreshly ground black pepper
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½teaspooncrushed red pepper flakes
-
1tablespoongrated Parmesan cheese
-
1teaspoonchopped fresh parsley
Cooking Directions
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Preheat the oven to 400 degrees F (200 degrees C).
-
Peel butternut squash using a vegetable peeler. Cut the bottom round end off and reserve for later use. Make noodles using the thickest blade of a sturdy spiralizer.
-
Place butternut squash noodles in a large bowl. Add olive oil, salt, pepper, and crushed red pepper flakes. Toss until evenly combined. Divide noodles between 2 large baking sheets.
-
Roast in the preheated oven for 8 minutes. Flip noodles and roast for 4 minutes more.
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Transfer noodles to a serving dish and garnish with Parmesan cheese and parsley.
Tips
A handheld spiralizer won’t be sturdy enough for a butternut squash.
Editor’s Note:
Nutrition data for this recipe includes the full amount of butternut squash. The actual amount consumed will vary.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe10 | |
| Calories93 | |
| % Daily Value * | |
| Total Fat 1g |
2% |
| Saturated Fat 0g |
2% |
| Cholesterol 0mg |
0% |
| Sodium 191mg |
8% |
| Total Carbohydrate 21g |
8% |
| Dietary Fiber 4g |
13% |
| Total Sugars 4g |
|
| Protein 2g |
4% |
| Vitamin C 38mg |
43% |
| Calcium 94mg |
7% |
| Iron 3mg |
19% |
| Potassium 646mg |
14% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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