Vegetarian

squash noodles with creamy spinach sauce takes several minutes to prepare.

squash noodles with creamy spinach sauce takes several minutes to cook.

squash noodles with creamy spinach sauce makes 2 servings.

The ingredients for squash noodles with creamy spinach sauce are:

200 grams Spinach, fresh
2 clove Garlic
3 tbsp chopped Shallots
0.5 tbsp Butter, unsalted
0.5 tsp Pink Himalayan Sea Salt (Evolution Salt Co) (by TAMMAGDALENO)
0.25 tsp Pepper, black
40 gram(s) Green Chilli Pepper Fresh (by MONKEYNUT1562)
1 tbsp Low fat cream cheese
0.3 oz yogurt Greek Gods Poseidon Greek Yogurt nonfat plain
1 tbsp Extra Virgin Olive Oil
400 grams Butternut Squash

Here is how you make squash noodles with creamy spinach sauce:

Add a teaspoon of butter to a pan on medium heat. Once melted, smash the garlic cloves so they break slightly and them to the pan with the shallots.Cook the garlic and shallots for around a minute until they go see through then add the spinach, chopped green chilli, salt and pepper. Cover and cook another 1 to 2 minutes until the spinach has wilted.Once it has wilted, stir in the cream cheese and yogurt, then transfer the spinach to a blender, keep the pan for later. Blend the spinach with 1 tablespoon of olive oil until smooth, and set aside.Cook the squash noodles in the same pan you used the spinach, it should take around 4 to 5 minutes on a high heat. Once cooked, add the spinach sauce to the noodles and stir. Cook this for another minute or so on high heat, to allow any excess water to evaporate and sauce to thicken to your liking.You can serve this dish as it is, or with some parmesan cheese on top and we also like a sprinkle of pumpkin seeds for added goodness.Serving Size:?2

The nutritional information for squash noodles with creamy spinach sauce is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 237.0

• Total Fat: 12.0 g
• Cholesterol: 12.2 mg
• Sodium: 248.5 mg
• Total Carbs: 31.3 g
• Dietary Fiber: 8.8 g
• Protein: 6.8 g