I made this dish as one of the recipes for a charity event to benefit Place of Hope. We received amazing vegetables as donations and I thought this dish would be perfect. I wish we had grabbed a photo of my friend Suhiel spiralizing an entire box of zucchini.
You can add poultry or seafood to make this dish hearty or enjoy as is for a perfect side dish or vegetarian option. Enjoy!
Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
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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.
Cut zucchini into noodles/ribbons/spirals using a spiralizer (fitted with the large shredding blade).
580.75 calories; 14.32 g protein; 71.56 g carbohydrates; 14.13 g dietary-fiber; 16.93 g sugars; 32.11 g fat; 6.31 g saturated-fat; 11.73 mg cholesterol; 54219.72 IU vitamin-a-iu; 10.5 mg niacin-equivalents; 1.53 mg vitamin-b6; 163.18 mg vitamin-c; 233.42 mcg folate; 452.51 mg calcium; 5.32 mg iron; 233.76 mg magnesium; 2661.83 mg potassium; 457.34 mg sodium; 0.74 mg thiamin; 288.99 calories-from-fat; 45 percent-of-calories-from-carbs; 45 percent-of-calories-from-fat; 9 percent-of-calories-from-protein; 8 percent-of-calories-from-sat-fat