Brussels Sprouts and Butternut Squash Pasta with Parmesan and Cranberries
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 2
- 1 garlic clove minced
- salt and pepper to taste
- 2 tablespoons extra virgin olive oil
- 2 tablespoons dried cranberries
- 1/4 up grated parmesan cheese
- 1 small butternut squash peeled, blade d, noodles trimmed
- 2 cups brussels sprouts ends trimmed
- 1 pinch (about 1/8 teaspoon) red pepper flakes
- Carbohydrate 3.89324999712805 g
- Cholesterol 0 mg
- Fat 6.51401249995223 g
- Fiber 0.266624990502912 g
- Protein 0.0982874999975591 g
- Saturated Fat 0.896199749996408 g
- Serving Size 1 1 Serving (12g)
- Sodium 37.3480364582288 mg
- Sugar 3.62662500662514 g
- Trans Fat 0.193884749985668 g
- Calories 72 calories
Preheat the oven to 400 degrees. Line a baking sheet with parchment paper and lay out the butternut squash noodles. Season with salt and pepper and bake for 8-10 minutes or until cooked to your desired preference.Meanwhile, place your brussels sprouts into a food processor and pulse until “shredded.†There should still be some small chunks, but mainly just chopped up leaves. Set aside.Place a large skillet over medium heat and add half of the olive oil. Once oil heats, add in the garlic, red pepper flakes and brussels sprouts, season with salt and pepper and cook for 5-7 minutes or until they begin to brown and leaves have turned a brighter green.Once the butternut squash noodles are done, add them to the skillet with the brussels sprouts and add in the rest of the olive oil and the cranberries and stir and then fold in the parmesan cheese and remove the skillet from heat and keep stirring until the parmesan melts into the pasta.Divide the pasta into bowls or plates.
