Garlic & Lemon Butternut Squash Noodles
Recipe Type:
Vegan
Prep Time:
15 mins
Cook Time:
20 mins
Total Time:
35 mins
| Recipe Yield | 17.65 oz |
| Number of Servings | 4 |
| Serving Size | 4.41 oz |
Ingredients
17.65 oz
Butternut squash
4 cloves
garlic
2 juice
Lemon
2 tbsp
olive oil
1 tsp
salt
0.5 tsp
black pepper
Directions
Step 1
Peel and spiralize the butternut squash into noodle-like shapes.
Step 2
Mince the garlic cloves.
Step 3
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and cook for 2 minutes until fragrant.
Step 4
Add the butternut squash noodles to the skillet and toss them with the garlic oil. Cook for 5-7 minutes until the noodles are tender.
Step 5
Squeeze the lemon juice over the noodles and season with salt and black pepper. Toss everything together and cook for an additional 2 minutes.
Nutrition Facts
Fat:
6 g
(54
kcal)
Protein:
2 g
(8
kcal)
Carbohydrates:
16 g
(64
kcal)
| Calories | 5.292 kcal | 0.26% |
| Vitamin A | 17.64 IU | 1.96% |
| Monounsaturated Fat | 0.1764 g | 0% |
| Saturated Fat | 0.0441 g | 0.04% |
| Fat | 0.2646 g | 0.19% |
| Carbohydrates | 0.7056 g | 0.14% |
| Sodium | 17.64 mg | 3.53% |
| Fibers | 0.1764 g | 0.46% |
| Sugars | 0.1764 g | 0% |
| Protein | 0.0882 g | 0.1% |
| Vitamin C | 1.764 mg | 1.96% |
| Calcium | 0.3528 mg | 0.07% |
| Iron | 0.2646 mg | 0.05% |
| Potassium | 0.6615 mg | 0.13% |
| Alcohol | 0 g | 0% |
| Cholesterol | 0 mg | 0% |
| Lactose | 0 g | 0% |
| Vitamin B6 | 0.441 mg | 33.92% |
| Vitamin B12 | 0 mcg | 0% |
| Vitamin E | 0.3528 mg | 2.35% |
| Zinc | 0.1764 mg | 0.04% |
| Selenium | 0.0882 mcg | 0.02% |
| Vitamin D | 0 mcg | 0% |
Recipe Attributes
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