Spiralized noodles have been all the rage lately. If you haven’t tried them, you can use this month’s winning recipe as a great starting point. If you already use them, you can add this recipe to your repertoire. Easy and quick, this veggie noodle bowl is great for a healthy weeknight meal and especially satisfying when topped with your choice of protein.
2 tablespoons olive oil, divided use
1 white onion, diced
2 packages (10.7 ounces each) spiralized butternut squash noodles
2 cloves garlic, minced
1–2 teaspoons salt, divided use
1 1/2–2 cups chopped kale
1/4 cup chopped fresh basil
1/2 cup freshly grated Parmesan cheese
1. In an extra-large nonstick pan or wok, heat 1 tablespoon oil over medium-high heat. Cook the diced onion in oil until it starts to brown.
2. Add noodles, garlic, 1/2 teaspoon salt and remainder of olive oil. Cook, stirring occasionally, for approximately 6 minutes or until noodles are thoroughly cooked. The texture should be soft with some crispy browned noodles.
3. In the last 2–3 minutes of cooking, add kale, basil and another 1/2 teaspoon salt, stirring thoroughly for even cooking. Taste for seasoning and add more salt if desired.
4. Once the noodles are thoroughly sautéed, remove pan from heat and stir in Parmesan.
You can make your own butternut squash noodles by using a spiralizer.