Roasted Butternut Brains

Roasted Butternut Brains - 2 Guiding Stars

Active Time

30 min.

Total Time

30 min.

Servings

2 (146 g)

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.

Ingredients

½ small butternut squash, peeled
½ Tbsp. olive oil
⅛ tsp. salt
¼ tsp. black pepper

Directions

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.

Nutritional analysis per serving: Calories 95; Total Fat 3.5g (4% Daily Value); Saturated Fat 0.5g (0% DV); Trans Fat 0g; Cholesterol 0mg (0% DV); Sodium 150mg (7% DV); Total Carbohydrate 17g (6% DV); Dietary Fiber 3g (11% DV); Total Sugars 3g; Includes 0g Added Sugars (0% DV); Protein 2g; Vitamin D 0% DV; Calcium 6% DV; Iron 6% DV; Potassium 10% DV; Vitamin A 80% DV; Vitamin C 35% DV; Pantothenate 20% DV.