Kroger, my favorite grocery store to wander around in the mornings when it is quiet, had butternut squash noodles for 20 cents (you read that right), so I grabbed a few containers for lunches this week. I found this super easy recipe that ironically had every things I needed on hand (it was meant to be!). This is so good, I will probably eat it again for dinner.
1/4 cup (4 tablespoons) unsalted butter
4 garlic cloves, minced
8 cups spiralized butternut squash "noodles"
1 teaspoon finely chopped fresh rosemary
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
2 tablespoons fresh lemon juice
Grated parmesan cheese, for serving
In large skillet, heat butter over medium heat. Add garlic and cook 1 minute, stirring constantly.
Add squash, rosemary, salt and pepper; cook 5 minutes or until squash noodles are tender, stirring frequently. Add lemon juice; toss until well combined.
Serve noodles garnished with cheese.