Butternut Squash Pasta

• Vegetarian
• Gluten free

• Produce

  • 1/2 Butternut squash
  • 2 tbsp Parsley, fresh

• Baking & Spices

  • 1 S&p

• Oils & Vinegars

  • 1 Olive oil

• Dairy

  • 2 tbsp Butter
  • 3 tbsp Parmesan cheese

Found on bbritnell.com

Ingredients

• 1/2 of a butternut squash
• Olive oil
• S&P to taste
• 2 tablespoons of butter, divided
• 2 tablespoons of fresh parsley (or other herb), divided
• 3 tablespoons of parmesan cheese, divided

Directions

• Pre-heat the oven to 400 degrees F.
• Prepare your squash by cutting off the ends, cutting it in half, and peeling the half of the squash that you plan to use.
• Load the squash on the spiralizer and spiralize the whole half. You can also use a peeler to peel the squash into long thin, noodle like, strips.
• Place the noodles on a baking sheet, drizzle with olive oil, sprinkle with S&P, and toss the pasta to coat it all.
• Bake in the oven for 10-12 minutes until the pasta is tender but not crispy at all.
• Plate the pasta on 2 plates and top each plate with half of the butter, half of the parsley, and half of the cheese.
• ENJOY!!! Easy, right??