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Nutrition Facts
Serving Size 229 g
(Approx. 4 Servings)
Amount Per Serving
Calories 270 Calories From Fat 170
% Daily Value*
Total Fat 19 g 29%
Saturated Fat 8 g 40%
Trans Fat 0.0 g
Cholesterol 30 mg 10%
Sodium 370 mg 15%
Total Carbohydrate 16 g 5%
Dietary Fiber 4 g 16%
Sugars 4 g
Protein 10 g
Vitamin A 200% Iron 10%
Vitamin C 35% Calcium 20%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Creamy Garlic and Mushroom Butternut Squash "Noodles"

Prep Time
10 minutes
Cook Time
10 minutes
Total Time
20 minutes
4  People


Recipe makes 4 Servings

12 Oz butternut squash zig zags
1 Tbsp grapeseed oil
1/2 Lb mushrooms
3/4 cup(s) half and half
3 Oz Boursin cheese
1/4 cup(s) Blue Diamond Smokehouse Almonds
1 Tsp black pepper,freshly ground
1/2 Tsp kosher salt
1 cup(s) spinach/arugula blend, (smashed into cup for measuring about 1 oz.)
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In a large pot, bring 4 inches of water to a boil. Add squash to boiling water and boil for 4-5 minutes. Drain and set aside.
Heat a large skillet over medium high heat. Add oil and mushrooms to skillet, and sauté until nice and brown, about 6-8 minutes.
Reduce heat to low, add half & half and crumbled cheese. Stir to melt and create into a sauce, 2-3 minutes.
Add squash, chopped almonds, pepper and salt to pan. Stir to combine. Simmer about 3-4 minutes or just until squash are tender firm like pasta. Add spinach/arugula blend, stir through, just to wilt. Remove from heat.
Serve immediately.



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