Savory Butternut Squash Noodles with Mushroom and Kale
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Nutritional Info
- Servings Per Recipe: 2
- Amount Per Serving
- Calories: 263.5
- Total Fat: 8.8 g
- Cholesterol: 0.0 mg
- Sodium: 139.5 mg
- Total Carbs: 45.6 g
- Dietary Fiber: 14.0 g
- Protein: 10.3 g
View full nutritional breakdown of Savory Butternut Squash Noodles with Mushroom and Kale calories by ingredient
Introduction
A hearty and filling paleo meal for less than 300 calories. See my "Butternut Squash Noodles" recipe for making the noodles; they can be made ahead and stored in the fridge for use with this recipe when ready. (I've included the ingredients in that recipe here so that this recipe reflects all ingredients.) The ingredients list reflects 8 ounces of mushrooms, but a standard 6 ounce package of pre-sliced mushrooms would be fine. A hearty and filling paleo meal for less than 300 calories. See my "Butternut Squash Noodles" recipe for making the noodles; they can be made ahead and stored in the fridge for use with this recipe when ready. (I've included the ingredients in that recipe here so that this recipe reflects all ingredients.) The ingredients list reflects 8 ounces of mushrooms, but a standard 6 ounce package of pre-sliced mushrooms would be fine.Number of Servings: 2
Ingredients
-
450 grams Butternut Squash
1 tbsp Extra Virgin Olive Oil
228 grams Mushrooms, fresh
3 cup, chopped Kale
2 tbsp Sage, ground
1 tsp Rosemary, dried
1 dash Salt
1 dash Pepper, black
1 medium (2-1/2" dia) Onions, raw
2 clove Garlic
Tips
The butternut squash noodles can be made ahead of time and stored in the fridge until ready to heat with this recipe. (See my Butternut Squash Noodles recipe.) Prep time here assumes they've already been prepared, so all that's left is slicing the onion and mushrooms and mincing the garlic. Using pre-sliced mushrooms would reduce the prep time to 5 minutes.
Directions
1. Prepare butternut squash noodles with a spiralizer as directed in my Butternut Squash Noodles recipe. (This step uses the butternut squash and olive oil.)
2. Thinly slice an your favorite type of onion and mushrooms. (I use a sweet onion and baby bella mushrooms).
3. Mince the garlic.
4. Saute onion in cooking spray approx 5 minutes until it gets tender (add a small amount of water if needed).
5. Add the mushrooms and garlic, and saute for another 4-5 minutes.
6. Add the 3 cups of chopped kale, the 2 TBS of sage, the 1 tsp of rosemary and 1 TBS. COVER and let steam for 5 minutes. (Add a little more liquid if needed.)
7. After 5 minutes, add the pre-roasted butternut squash noodles. COVER again and let steam for 5 minutes.
8. Remove from stove, stir thoroughly, and season with salt, pepper, or other seasonings as desired.
Serving Size: Makes 2 good size portions (i.e., fills a dinner plate).
Number of Servings: 2
Recipe submitted by SparkPeople user MCMLXIV.
2. Thinly slice an your favorite type of onion and mushrooms. (I use a sweet onion and baby bella mushrooms).
3. Mince the garlic.
4. Saute onion in cooking spray approx 5 minutes until it gets tender (add a small amount of water if needed).
5. Add the mushrooms and garlic, and saute for another 4-5 minutes.
6. Add the 3 cups of chopped kale, the 2 TBS of sage, the 1 tsp of rosemary and 1 TBS. COVER and let steam for 5 minutes. (Add a little more liquid if needed.)
7. After 5 minutes, add the pre-roasted butternut squash noodles. COVER again and let steam for 5 minutes.
8. Remove from stove, stir thoroughly, and season with salt, pepper, or other seasonings as desired.
Serving Size: Makes 2 good size portions (i.e., fills a dinner plate).
Number of Servings: 2
Recipe submitted by SparkPeople user MCMLXIV.