![]() ![]() What I love about this dish is that you can make it ahead and keep it in the fridge all week for a quick healthy snack, addition to a meal or just as a main course. The natural water and sugars from the squash should allow the noodles to get nice and tender and packed with flavor.Ĭook’s tip: If the noodles look dry then add in a little vegetable stock or some more olive oil. Transfer all of that goodne ss to a serving bowl or dish, sprinkle with some lime juice, more olive oil, red pepper flakes, cilantro and a few more toasted walnuts and it is literally one of the best things you will ever EAT!!! Some vegan nut and seed parmesan cheese would also be a great addition to this noodle bowl.Then add in the chopped walnuts and sprinkle all of that goodness with some good ole salt and pepper.Toss in the chickpeas and cook for a few minutes to get them nice and crispy, Add the aromatics (i.e onions and garlic) and let them cook for a few minutes to bring out all of that great flavor. Heat up a large skillet (I used a cast iron pan) with some olive oil.Note: If you don’t have a spiralizer then you can find spiraled butternut squash noodles ready to go in the produce section of most grocery stores. I am always pleasantly surprised at the amount of noodles that results from one squash. Warning: This yields way more noodles than you would think. Secure it in the spiralizer and crank away.Peel the skin off of the squash using a vegetable peeler.Only the neck can be turned into noodles since the base is too thick and may break your spiralizer. Cut off the neck of the squash and save the base for roasting, making a soup or for Mashed Butternut Squash. ![]() How to make a Butternut Squash Noodles Bowlįirst step: Spiralize the butternut squash. Weight – A heavier squash will be more flavorful, so the heavier the better.Any indentations or soft spots may mean that the squash is either not ripe or has been damaged in some way. Firmness and color – Look for a squash that is rock hard and bright in color.Same deal if you are planning to make it into a Butternut Squash soup. If you are planning to dice and roast the squash, then the size and shape may not be that critical since you can remove the seeds, peel and dice the whole thing, base, and neck.Simply because the base of the squash (where all of the seeds are) cannot be spiralized. If you are planning on spiraling it into noodles, like in this recipe, then a larger squash with a longer neck would be best. Size and shape – This really depends on what you are planning to make with the squash. ![]() Here are a few tips on how to select the perfect butternut squash. Ingredients needed for this Butternut Squash Noodles Bowl How to pick the perfect squash ![]() Stores great and tastes even better the next day!.Packed with vibrant and colorful ingredients.Low-carb but still very satisfying and delicious.Similar to this Healthy Shrimp Scampi with Zucchini Noodles that also uses veggies as the noodle base to make it lighter and healthier. It’s also vegan, packed with protein and vitamins and just the perfect little slice of noodle bowl heaven.īutternut squash is perfect for spiralizing since it is sweet, dense, full of nutrients and stores great for a long time. This Butternut Squash Noodles Bowl takes the cake!įirst of all, the most important detail of this recipe is the fact that it took me a total of 20 minutes to make! Including spiralizing the butternut squash. I am obsessed with spiralizing pretty much any vegetable to make it into a low-carb, healthy noodle anything. Vegan, gluten-free, and ready in less than 20 minutes! Cooked until soft and buttery and topped with lime, cilantro, and red pepper flakes. Please note that some of the links are affiliate links and I will earn a commission if you purchase through those links.ĭelicious, low-carb Butternut Squash Noodles combined with chickpeas, tangy dried cranberries, crunchy, toasted walnuts, garlic, and onions. ![]()
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