Easy butternut squash noodles are a delicious low-carb pasta replacement and a great way to enjoy butternut squash! (vegan)
Prep Time:15 minutes
Cook Time:15 minutes
Total Time:30 minutes
Yield:2 servings 1x
1/2 butternut squash, peeled, seeds removed
1 tsp olive oil
2 cloves garlic, minced
1 sprig thyme, leaves removed
1/4 cup Chicken or vegetable stock*
2 tbsp cup panko
2 tbsp parmesan cheese* (optional)
Make “noodles” out of butternut squash using a spiralizer. Alternately, you can julienne the squash.
Heat a medium non-stick skillet over medium heat. Add panko and lightly toast until golden. Remove panko and set aside.
Coat bottom of the same skillet lightly with olive oil. Add squash noodles and minced garlic to hot pan and sauté while stirring until slightly soft, about 3 minutes.
Add thyme leaves and stock as desired. I like mine to be more saucy so I add a full 1/4 cup. Continue to cook until the noodles are “al dente.” Remove from heat and top with panko and parmesan (if using). Serve hot.