Spiralized Parsnip Noodles with Roasted Butternut Squash, Kale and Feta
Try this Spiralized Parsnip Noodles with Roasted Butternut Squash, Kale and Feta recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 2
vegetarian
vegan
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains pasta
dairy free
pescatarian
- salt and pepper to taste
- 2 cups chopped kale
- 1/2 easpoon paprika
- 2 parsnips, peeled blade d noodles trimmed
- 1 cup cubed butternut squash
- 1 tablespoon + 2 teaspoons of extra virgin olive oil divided
- 1 garlic clove sliced thinly
- 1/4 up crumbled feta
- 1/2 easpoon red pepper flakes to garnish
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 Serving (0g)
- Sodium 36.8402864583334 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Preheat the oven to 400 degrees, line a baking sheet with parchment paper and lay out the butternut squash. Drizzle with 2 teaspoons of the oil and season with salt, pepper and paprika. Toss to combine and once oven is preheated, roast for 30-35 minutes or until fork tender.Ten minutes before the squash is done, place a large skillet over medium-high heat and add in the rest of the olive oil. Add in the parsnip noodles and let cook for 5-7 minutes or until cooked through. Transfer the parsnip noodles to a plate and add in the kale and garlic. Let cook until wilted, about 5 minutes and then add back in the parsnip noodles. Toss to combine and then divide onto two plates and top with butternut squash, feta and the red pepper flakes.
