Garlic & Herb Green Beans

• Vegetarian
• Gluten free

• Produce

  • 1 tbsp Garlic
  • 1 lb Green beans
  • 1 tsp Thyme, fresh

• Condiments

  • 2 tbsp Butter or light buttery spread, light whipped
  • 1 tsp Lemon juice

Found on hungry-girl.com

Description

Ingredients

• 1 lb. green beans, trimmed
• 2 tbsp. light whipped butter or light buttery spread
• 1 tbsp. chopped garlic
• 1 tsp. finely chopped fresh thyme
• 1 tsp. lemon juice
• Seasonings: salt and black pepper
• 1 tbsp. olive oil
• 1 tbsp. maple extract
• 1 packet no-calorie sweetener (like Truvia)
• 5 cups (about 1 medium) butternut squash cut into 3/4-inch cubes
• Seasonings: cinnamon, salt

Directions

• Bring an extra-large skillet sprayed with nonstick spray to medium heat. Add green beans and 1/4 cup water. Cover and cook for 8 minutes, or until green beans have mostly softened and water has evaporated. Add butter, 1/2 tsp. salt, and 1/8 tsp. pepper. Cook and stir for 4 minutes. Add garlic, thyme, and lemon juice. Cook and stir until green beans are tender, entire dish is hot, and garlic is fragrant, about 3 minutes.
• Preheat oven to 400 degrees. Lay a large piece of heavy-duty foil on a baking sheet, and spray with nonstick spray. In a large bowl, combine olive oil, maple extract, sweetener, 1 tsp. cinnamon, and 1/4 tsp. salt. Using a fork, whisk until uniform. Add squash, and toss to coat. Distribute mixture onto the center of the foil. Cover with another large piece of foil. Fold together and seal all four edges of the foil pieces, forming a well-sealed packet. Bake for 30 minutes, or until squash is soft. Cut packet to release hot steam before opening entirely.

Nutrition