Spiralized squash nests with garlic and herbs
These spiralized squash nests are a weeknight shortcut when you need vegetables on the plate fast. They warm through in minutes and take on whatever sauce you add, turning from frozen into dinner in the time it takes to boil water.
About 240 calories a serving, 10 g protein, 14 g carbohydrate, 17 g fat. From USDA figures for 88% of the ingredients; amounts are the recipe's.
To buy
- 1 lemon
- 2 oz parmesan cheese
From your shelf
- 1 package (about 10 oz) zucchini & yellow squash spirals veggie spiral nests
Staples
- 3 tablespoons olive oil
- 3 cloves garlic
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon butter
- Heat 3 tablespoons olive oil in a large skillet over medium-high heat. Mince 3 cloves garlic and add to the oil, stirring until fragrant, about 30 seconds.
- Add the frozen squash nests straight from the package to the skillet and cook, tossing gently with tongs every 2 minutes, until heated through and any liquid has evaporated, about 8 to 10 minutes. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper.
- Stir in 1 tablespoon butter until it coats the squash. Squeeze juice from 1/2 lemon over the nests and grate 2 ounces parmesan cheese over the top. Toss once and transfer to plates.
Note Swap in red pepper flakes for black pepper if you want heat. Leftovers keep in the fridge for two days and reheat gently in a skillet. Serve alongside grilled chicken, roasted fish, or a fried egg on top for protein.
On the label
ZUCCHINI, YELLOW SQUASH.
Tattooed Chef, frozen vegetables, serving 78 g, package 42 oz/1.19 kg. Ingredients as printed on the label.
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Cooks as zucchini, squash. Half of it left? Use up the zucchini.