Heat oil in a large skillet over medium heat. Add veggie spirals. Cook until tender and beginning to brown, stirring occasionally. Remove from skillet; set aside.
Parmesan and Pomegranate Butternut Squash Noodles
This recipe offers a burst of fall flavor and is the perfect plant-based pairing.
Servings and Ingredients
|1 tbsp. Gustare Vita extra virgin olive oil|
|1 (12 oz.) pkg. frozen butternut squash veggie spirals, thawed|
|1 tbsp. Hy-Vee salted butter|
|2 tbsp. Hy-Vee roasted & unsalted pepitas|
|1 tbsp. minced fresh sage|
|3 oz. Soiree shaved Parmesan cheese|
|2 oz. pomegranate arils|
|Coarsely ground Hy-vee Mediterranean sea salt|
|Coarsely ground Hy-Vee black pepper|
Things To Grab
- Large skillet
Melt butter in the same skillet. Add pepitas and sage. Cook 1 minute or until butter is browned and fragrant and pumpkin seeds are toasted, stirring constantly. Return veggie spirals to skillet; toss until evenly coated.
Remove skillet from heat. Add cheese; toss to combine. Spoon into serving bowls. Garnish with pomegranate arils, if desired. Season to taste with salt and pepper.
220 Calories per serving
Amounts Per Serving
- Total Fat: 14g
- Cholesterol: 25mg
- Sodium: 290mg
- Total Carbohydrates: 16g
- Protein: 9g
Vitamin D 0%