Cheese and Vegetable Noodle Medley recipe

All Recipes Side Dish Vegetables Squash Summer Squash

Ingredients

2 tablespoons garlic-infused olive oil
1 Mexican squash, cut into noodle shapes
1 yellow squash, cut into noodle shapes
3 broccoli stems, cut into 3-inch noodle shapes
1 pinch garlic salt, or to taste
ground black pepper to taste
1 cup shredded sharp Cheddar cheese
2 Fresno chile peppers, sliced into rounds

Nutrition Info

529 calories
carbohydrate: 27.5 g
cholesterol: 72.4 mg
fat: 37.9 g
fiber: 9.6 g
protein: 26.6 g
saturatedFat: 16.1 g
servingSize: -
sodium: 676 mg
sugar: 8.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat oil in a skillet over medium heat, add Mexican squash, yellow squash, broccoli stems, garlic salt, and pepper. Cook, stirring constantly, until vegetables are tender but still firm to the bite, about 5 minutes.

  2. Mix in Cheddar cheese, cook and stir until melted, 3 to 5 minutes. Transfer to a serving plate, garnish with Fresno chile peppers.

Recipe Yield

2 servings

Recipe Note

Don't throw those broccoli stems away! Broccoli stems have plenty of flavor and spiralize easily along with other vegetables. With the addition of cheese this makes for the perfect side dish.

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