BUTTERNUT NOODLES WITH KALE, WALNUTS AND POMEGRANATE SEEDS

As many of you know spiralizing vegetables has become a “thing”. Knowing that adding as many vegetables to our meals is healthy, and making it fun and tasty is even better! Here is a link to my first recipe, zoodles

Butternut Squash Noodle Recipe

1 butternut squash, peeled and only the straight end is used. Make sure you have two flat cut ends for you spiralizer. Spiralize with the small noodle blade.

2 cups of baby kale, chopped if necessary
butternut squash noodles 21 tablespoon of olive oil

1 teaspoon of lemon zest

1/3 cup lemon juice

1/3 cup chopped walnuts

1/3 cup pomegranate seeds

In a large frying pan with a lid, add oil and heat. Add noodles and cook over medium heat tossing occasionally for 3-4 minutes. Add kale, lemon juice and zest, toss to coat and mix the kale in and cover. cook 5 or so minutes more checking and tossing occasionally to make sure noodles do not stick. Noodles should be tender but still have some crunch.

Divide in two plates and top with walnuts and seeds!

Enjoy!!

 

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