Home
- Preparing Time: 59 minutes
- Total Time: -
- Served Person: 2
- 1/2 teaspoon red pepper flakes
- kosher salt and freshly ground black pepper to taste
- 1/4 cup olive oil, divided
- 1 small butternut squash - peeled, seeded, and cut into 1/2-inch cubes
- 2 large zucchini, ends cut and spiralized
- 1 clove garlic, minced, or to taste
- 1 teaspoon italian seasoning, or more to taste
- 1 1/2 teaspoons lemon juice, or to taste
- 1/3 cup finely grated parmigiano-reggiano cheese
- Carbohydrate 71.6
- Cholesterol 12
- Fat 32.1
- Protein 14.3
- Sodium 457
- Calories 581 calories;
Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper. Arrange butternut squash into a single layer over the prepared pan. Drizzle with 2 tablespoons olive oil and season with salt and pepper. Bake squash in the preheated oven, turning halfway, until browned and softened, about 35 minutes. Heat the remaining 2 tablespoons olive oil in a large skillet over medium heat. Add zucchini, garlic, Italian seasoning, red pepper flakes, salt, and pepper. Cook and stir until zucchini is tender, about 4 minutes. Mix in baked squash and lemon juice until just combined. Top with Parmesan cheese.
