Spiralized Arroz con Fideos
- 1 medium butternut squash peeled, Blade C
- 1 small thin zucchini no larger than 1.5” diameter
- 2 cloves minced garlic
- 1/2 tablespoon extra virgin olive oil
- 1/2 cup diced yellow onions
- salt and pepper to taste
- 1/3 cup chicken broth low sodium
- 1 tablespoon freshly squeezed lime juice
Place the butternut squash noodles into a food processor and pulse until rice-like. Set aside.
Chop the ends off the zucchini and slice lengthwise in half, careful not to pierce the center. Spiralize, using Blade C. Set aside.
Place a large skillet over medium heat and once heated, coat with cooking spray and add in the garlic and cook for 30 seconds or until fragrant. Then, add in the zucchini noodles and sautee for 2-3 minutes or until cooked through and al dente. Transfer to a paper towel lined plate using pasta tongs or a slotted spoon to let excess moisture drip out. If there are a few stragglers, it’s okay – you can leave them in the skillet.
Immediately add in the olive oil and onions to the skillet and cook for 2-3 minutes or until onions are translucent. Add in the butternut squash rice, season with salt and pepper, stir and add in the chicken broth and lime juice. Cook for 5-7 minutes or until butternut squash is cooked and is a soft, rice-like consistency, stirring frequently. Once done, add the zucchini noodles back to the skillet, give one big toss and transfer to a serving bowl.