Spiral slicers turn butternut squash into super-quick cooking “noodles”: two to three minutes in a pan, and the orange curls are ready to star in a delicious lentil dinner.
- 4 tsp. maple syrup
- 1 Tbs. lemon juice
- 2 tsp. balsamic vinegar
- 7 oz. butternut squash neck (from peeled, halved squash)
- 1 medium Golden Delicious apple, stem removed
- 2 tsp. vegetable oil
- 1 clove garlic, minced (1 tsp.)
- 11/2 cups cooked French green lentils
- 2 Tbs. chopped fresh parsley
- 1/4 cup chopped dried cranberries, optional
- 1/4 cup chopped toasted walnuts, pecans, or hazelnuts, optional
1 | Stir together maple syrup, lemon juice, and balsamic vinegar in small bowl, and set aside.
2 | Cut butternut squash into noodles with small-toothed blade on spiral
slicer (you should have 2 cups). Cut apple into small noodles with same blade (you should have 11/2 cups).
3 | Heat oil in large skillet over medium-high heat. Add squash noodles, and season with salt, if desired. Cook 2 minutes, or until noodles are slightly softened. Add apple noodles, and cook 1 minute. Stir in garlic, and cook 30 seconds. Add lentils and maple-balsamic mixture, and season with salt, if desired. Remove from heat, and stir
in 1 Tbs. parsley and cranberries and nuts (if using). Garnish with remaining 1 Tbs. parsley.
- Calories: 209
- Carbohydrate Content: 39 g
- Fat Content: 3 g
- Fiber Content: 7 g
- Protein Content: 10 g
- Saturated Fat Content: 0.5 g
- Sodium Content: 8 mg
- Sugar Content: 11 g