veggie medley on butternut squash noodles

MONDAY, MONDAY, MONDAY! Let's start off the week with a dish that is sure to become a staple when you're in need of comfort food. Not only is it full of flavor and veggies, but you'll never guess the secret ingredient...  butternut squash noodles! I had no idea that butternut squash could be magically spiralized into noodles, but it was a welcome discovery. Squash noodles are WAY WAY better squash chunks, am I right?

 Veggie Medley with Butternut Squash Noodles

·         1 spiralized butternut squash (directions!) (save the leftovers! recipe coming later this week!)

·         3 cloves garlic, minced

·         1 summer squash, sliced and diced

·         1 cup frozen peas

·         5 asparagus stalks, chopped

·         2 cups portabella mushrooms, chopped

·         Seasonings

·         Parmesan cheese, to taste

Prep butternut squash noodles and veggies. Set aside. Heat pan with about a tablespoon of olive oil. Add garlic. Mix to coat and allow garlic to become soft. Add veggies (but not noodles).

Cook until almost done (5-10 minutes). Add your choice of seasonings (salt, pepper, red pepper flakes, etc). Add noodles and mix well. Try to separate the noodles so they are mixed well with the veggies. Cover and let cook until soft (5-7 minutes). Add parmesan and mix to coat. Plate, and may I suggest more parmesan? Yum.