Squash can be a tricky vegetable to put under the blade of the spiralizer, but the flavor and texture are worth the effort. Plus with the abundance of local Hudson Valley squash hitting the farmers markets and grocery stores, it's good to have a couple tricks up your sleeve.
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 on this Halloween-y recipe.
Roasted Butternut BrainsNumber of Servings: 2 (146 G)
Prep Time: 30 min.
Cook Time: 10 min.
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.
This recipe from Guiding Stars Nutritional Program.