Butternut Squash “Noodles” With Meatballs

Aug 31

Written By Judy Doherty

Butternut Squash Noodles with Meatballs

Yield 2

Author Judy Doherty

Prep time

5 Min

Cook time

20 Min

Total time

25 Min

This delicious dish bakes in the oven to present roasted noodles, simple chicken meatballs, roasted sauce, cheese, and broccoli. Very easy and super delicious!

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Ingredients

4 cups butternut squash noodles
1 spray olive oil
8 ounces ground chicken
1 tsp Italian seasoning
1 tsp garlic powder
6 each tomatoes
1 tablespoon fresh basil
1 tablespoon grated Parmesan cheese
2 cups broccoli

Instructions

Preheat the oven to 425. Place the butternut squash noodles on a sheet pan with parchment paper and spray them with olive oil. Toss. Bake for 20 minutes or until they are done.
Cut the tomatoes in half and squeeze out the seeds. Place them cut side down on a sheet tray. Bake until golden brown. Puree with fresh basil leaves.
Mix the ground chicken with the seasonings. Roll into small balls. Bake in the oven until done. They are done when they are firm in the center.
Make the bowls: place the butternut squash noodles in a bowl. Top with sauce. Top with cheese. Melt in microwave 30 seconds. Top with meatballs. Serve broccoli on the side.

Nutrition Facts

Calories

408.2

Fat

11.8 g

Sat. Fat

3.35 g

Carbs

55.26 g

Fiber

12.94 g

Net carbs

42.33 g

Sugar

17.51 g

Protein

29.48 g

Sodium

172.67 mg

Cholesterol

99.69 mg

Entree, Pasta, Bowl

American

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Judy Doherty

I am a food, beverage, and CPG product photographer specializing in photos, stop motion, and video, with over 90,000 photos and motion graphics delivered. Clients hire me for my eye, creative direction, and passion for taking their idea to the next level.

My strength lies in a nimble and lean creative process. Clients love getting creative content at a reasonable cost since my studio can art direct, style, and shoot their images quickly and on budget. My studio features an extensive surface library and prop house with a fully equipped kitchen and two shooting studios.

My experience as a chef, stylist, and photographer has earned many awards, including APA Top 100, ACF Gold Medal, and a juried fine art photo exhibit at Art Basel Miami. I was Executive Pastry Chef for two Hyatt Hotels and Resorts before completing two post-baccalaureate certificates for Visual Art and Graphic Design at U.C. Berkeley Extension in San Francisco.

https://judydohertyphotography.com