Kale Butternut Squash Noodles

Kale Butternut Squash Noodles

 

Serves 4

Ingredients:

12 cups sweet potato and beets, spiraled into noodles
3 large eggs, beaten
1 cup Parmesan cheese, freshly grated
Salt and pepper
1 Tbs Sunflower oil
5 oz. jackfruit, curry flavored
2 cloves garlic
8 cups kale, chopped

Directions:

  1. Boil water in a large pot. Add noodles to water and cook, stirring once or twice until just soft. Drain, reserving ¼ cup of the cooking water.
  2. Return noodles to pan and add reserved water eggs, cheese, salt, and pepper. Toss gently with tongs to coat evenly.
  3. Heat oil in skillet over medium heat. Add garlic and cook until fragrant. Add kale and cook until wilted. Add in the jackfruit and pull apart and mix well. Cook for 1-2 minutes.
  4. Add the kale mixture to the noodles and gently toss.
Nutritional Facts: per serving
281 cal; 14g total fat (6g sat fat); 22g carb; 493mg sod; 3g fiber; 17g protein; 11g sugars
*This recipe is based off of a recipe from Eating Well

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