Squash can be a tricky vegetable to put under the blade of the spiralizer, but the flavor and texture are worth the effort. Once you get comfortable with butternut, branch out into other squashes by slicing the squash into suitably sized pieces. Consider tossing with some sliced cloves of garlic or pumpkin spice for fun flavor variations.
- ½ small butternut squash, peeled
- ½ Tbsp. olive oil
- ⅛ tsp. salt
- ¼ tsp. black pepper
- Preheat the oven to 400ºF.
- Cut the squash to divide the neck from the bulbous bit, setting the bulbous bit aside. Using a spiralizer, turn the neck into noodles. If you have a larger squash or a small spiralizer, it may be easier to cut the neck in half lengthwise.
- Toss the noodles with oil, salt and pepper. Spread on a parchment-lined baking sheet and roast until soft, about 10 minutes.
- While the noodles are roasting, scoop the seeds and use a spoon to hollow out the bulb a bit. With a pumpkin carving kit or knife, carve a face onto the front of the bulb.
- When the noodles are cooked, scoop them carefully into the hollow of the bulb, mounding up to form a brain shape above the top of the bulb.
|Amount per serving|
|% Daily Value*|
|Total Fat 3.5g||4%|
|Saturated Fat 0.5g||0%|
|Trans Fat 0g|
|Polyunsaturated Fat 0.5g|
|Monounsaturated Fat 2.5g|
|Total Carbohydrate 17g||6%|
|Dietary Fiber 3g||0%|
|Total Sugars 3g|
|Sugar Alcohol 0g|
|Other Carbohydrate 11g|
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Butternut Squash, Olive Oil, Salt, Black Pepper.
Classic ceviche involves using raw fish and relying on the acidity of your sauce to "cook" the fish for you. Getting that dish right safely is a challenge even for pros, but you can enjoy those wonderful, fresh summer flavors in this dish with confidence that you and your guests will be as safe as you are well fed.