BUTTERNUT SQUASH NOODLES, BRUSSEL SPROUTS, AND MUSHROOMS

I am still enjoying trying recipes with my new spiralizer. In this recipe I tried a new way to cook the noodles and I think I like the taste better!


squash noodles

1 neck of a butternut squash peeled and spiralized

1 teaspoon of olive oil

salt and pepper.

Toss above together to coat and place on a pan lined with parchment paper in a 400 degree oven for 8-12 minutes. Toss halfway through.

2 cups of brussel sprouts prepared and sliced in half or quartered

1 cup mushrooms of your choice, sliced. I used shiitake as I love the flavor.

1 tablespoon of olive oil

While squash is roasting, cook brussels and mushrooms in a small frying pan with olive oil until the brussels are cooked but still crunchy.

Place the squash noodles on a plate, top with brussels and mushrooms, drizzle with *tahini lemon dressing or dressing of your choice.

Simple, healthy, and filling!

*Simple Tahini dressing 2Tablespoons of tahini, juice of half a lemon, zest of half a lemon (optional) stir, add water carefully to desired pouring consistancy

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