Yellow Squash Noodles with Skinny Garlic Butter
Ingredients
- 2 large yellow summer squash (12 ounces total to make 4 cups raw noodles) also called straightneck or use crockneck
- 2 tablespoons reduced-fat butter or Smart Balance Light
- 1 tablespoon garlic, minced
- ½ cup cherry tomatoes, halved and drained
- 1 tablespoon Parmesan cheese, grated (no cheese for Paleo diet)
Instructions
- Prepare summer squash noodles. See prep and shopping tips, below. Place noodles in a microwave-safe bowl and cook in microwave for about 2 minutes, until soft.
- In a large nonstick pan, heat butter. Add garlic and cook over medium heat for 1 minute. Stir constantly. Stir in softened squash noodles and tomatoes. Add a little salt and pepper. Toss to combine and continue to mix and stir for another minute to heat. Sprinkle with 1 teaspoon Parmesan cheese and mix well.
- Divide noodles among 2 small plates or bowls and spread out a bit. Sprinkle each serving with 1 teaspoon Parmesan cheese.
Nutrition
Serving: 0.5recipeCalories: 113kcalCarbohydrates: 11gProtein: 4gFat: 6gSaturated Fat: 2gCholesterol: 11mgSodium: 146mgFiber: 3gSugar: 5gBlue Smart Points: 3Green Smart Points: 3Plus Points: 2