Spiralized Beet and Butternut Squash Noodles with Parsley Pesto
Doesn’t this look beauteous!!!!
1 medium beet, peeled
1 medium golden beet, peeled
1 butternut squash, peeled
1 tablespoon, plus 2 teaspoons olive oil, divided
½ cup italian parsley
3/8 teaspoon kosher salt
½ teaspoon freshly cracked black pepper
Zest of 1 lemon
1 ounce feta cheese, crumbled
1. Spiralize beets and the neck of the butternut squash (reserve the bottom hollow section for another use).
2. Combine vegetables and a small amount of water in a microwave safe bowl. Microwave for 1 minute or until tender and drain beets and squash noodles on a paper towel. ( I would do this on the stove)
3. In a blender or mini food processor, combine parsley, 1 tablespoon olive oil, salt, pepper, and lemon zest. Blend until smooth.
4. Gently toss spiralized vegetables in pesto and sprinkle with feta.
Serves 4
CALORIES 114; FAT 7.3g (sat 1.9g, mono 4.5g, poly 0.7g); PROTEIN 2g; CARB 11g; FIBER 3g; CHOL 6mg; IRON 1mg; SODIUM 309mg; CALC 62mg
Thank you Cooking Light for this recipe!!
Food4ThoughtWellness 
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