Ingredients
10
10 servings
- •1 (4 pound) butternut squash
- •2 teaspoons extra-virgin olive oil
- •1 teaspoon sea salt
- •0.5 teaspoon freshly ground black pepper
- •0.5 teaspoon crushed red pepper flakes
- •1 tablespoon grated Parmesan cheese
- •1 teaspoon chopped fresh parsley
Instructions
- 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.
- Transfer noodles to a serving dish and garnish with Parmesan cheese and parsley.
Nutritional Facts
Per 10 servings
- Calories: 93
- Carbohydrate: 21g
- Fat: 1g
- Fiber: 4g
- Protein: 2g
- Sugar: 4g
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