Ingredients
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1 lb butternut squash, peeled and spiralized (or 4 cups squash noodles)
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1 tbsp olive oil
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1 clove garlic, minced
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1 cup marinara sauce (homemade or store bought)
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3/4 cup Classic Plain (or Lowfat) Muuna cottage cheese
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1/4 cup toasted walnuts, chopped
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1/4 cup fresh basil, chopped
Steps
1
Heat a medium non-stick pot over medium heat, add olive oil and minced garlic.
2
Sauté for about 30 seconds until garlic becomes aromatic.
3
Add squash noodles and sauté 2-3 minutes.
4
Deglaze the pan with 1-2 Tbsp. of water so the noodles don’t stick.
5
Cover and cook for 3 minutes, stirring occasionally and deglazing with water when needed. Cook until
squash noodles are soft, but not mushy.
6
Add marinara sauce and heat for 3-4 minutes, stirring occasionally. The sauce should start to bubble.
7
Remove the pot from the heat and allow to cool for 3-4 minutes.
8
Stir in the Muuna cottage cheese and top with fresh basil and toasted walnuts.
9
Enjoy immediately.
Comments
Chef Mari Smith