Butternut Squash Noodles with Spinach and Ricotta Recipe
Makes 4 servings
1 medium butternut squash
1 tablespoon olive oil
2 garlic cloves, minced
¼ teaspoon hot pepper flakes
4 sun-dried tomatoes, thinly sliced (packed in oil or in dry package)
½ lemon, zest and juice
1 8-ounce package fresh baby spinach leaves
½ cup part-skim ricotta cheese
grated parmesan cheese (optional)
Slice off the bulbous end of the butternut squash and reserve for another use. Peel tube end and make spiral noodles. You should have about 1 ½ pounds of noodles. Heat olive oil in large pot to medium high and add garlic and hot pepper flakes. Stir for 1 minutes and butternut squash noodles. Cook, covered, for 2 to 3 minutes until the butternut noodles have softened to your liking. Ad the sun-dried tomatoes, lemon zest and juice, spinach and toss until spinach wilts. Adjust with salt and pepper.
Serve immediately with a dollop of ricotta cheese. Add grated parmesan if desired.
For ¼ of recipe = 205 calories, 6.6 g fat, 2.1 g saturated fat, 33.5 g carbohydrates, 8.2 g sugar, 8.4 g protein, 7.0 g fiber, 100 mg sodium, 7 Green, 7 Purple, 7 Blue SmartPts
Points values are calculated by Snack Girl and are provided for information only. See all Snack Girl Recipes