I have a very, very good reason for not posting this recipe in the morning, like I normally do.
…. I turned in the manuscript to my second cookbook today! #inspiralizeeverything, coming soon.
And you’d think I’d feel relieved, but I’ve been putting off SO many things the past few days in order to finish in time, that I’m swamped!
Sorry for the late and short post, but I just couldn’t leave a day without a new recipe for you all! And now, it’s 2016 and we have our first parsnip noodle recipe – which, if you haven’t had them yet, parsnip noodles are nutty, woody and so lovely that you don’t need much of a sauce- their flavors speak for themselves.
This recipe is simple, quick and easy – and comes together in minutes!
And although I have a busy week ahead, you can bet your bottom dollar that I’ll be rejoicing/face-planting in a big goblet of wine when everything is done… around Friday at 5pm.
Who’s with me? Let’s DO this week!
Nutritional Information & Recipe
Weight Watchers SmartPoints*: 11 points
*These points were calculated using the official Weight Watchers SmartPoints calculator. We are in no way affiliated with Weight Watchers, we are providing this information based on popular demand.
- 1 cup cubed butternut squash
- 1 tablespoon + 2 teaspoons of extra virgin olive oil, divided
- salt and pepper, to taste
- ½ teaspoon paprika
- 2 parsnips, peeled, Blade D, noodles trimmed
- 2 cups chopped kale
- 1 garlic clove, sliced thinly
- ¼ cup crumbled feta
- ½ teaspoon red pepper flakes, to garnish
- Preheat the oven to 400 degrees, line a baking sheet with parchment paper and lay out the butternut squash. Drizzle with 2 teaspoons of the oil and season with salt, pepper and paprika. Toss to combine and once oven is preheated, roast for 30-35 minutes or until fork tender.
- Ten minutes before the squash is done, place a large skillet over medium-high heat and add in the rest of the olive oil. Add in the parsnip noodles and let cook for 5-7 minutes or until cooked through. Transfer the parsnip noodles to a plate and add in the kale and garlic. Let cook until wilted, about 5 minutes and then add back in the parsnip noodles. Toss to combine and then divide onto two plates and top with butternut squash, feta and the red pepper flakes.