Cook for 3 to 5 minutes
until squash noodles are tender - crisp.
Not exact matches
Place the
squash noodles and 6 tablespoons of pesto into the skillet and toss to coat
until the
noodles are heated through (about 5 minutes).
Add the butternut
squash noodles, and toss in the pan for 3 - 4 minutes with tongs
until tender - crisp.
Drizzle olive oil on the flesh, place
squash [flesh face down] in baking dish; place in oven another 30 - 45 minutes
until flesh is cooked through with desired browning (flesh should no longer be whitish, and the
noodles should separate easily).
Place the yellow
squash noodles to the same skillet and stir well for a few minutes
until they are softened but not wilted.
Add lentils and 1/4 cup green chili sauce (or salsa) to
squash noodles and mix with fork
until combined.
Cover the pot and let the soup sit for about 2 - 5 minutes,
until the greens are wilted and spaghetti
squash noodles, beans / lentils are warmed through.
Stir in 1/4 cup of the Parmesan cheese and toss
until butternut
squash noodles are coated in the Parmesan cheese.
Place steam in bottom of pan and steam the zucchini and
squash noodles for about 5 minutes or
until tender.