Butternut Squash Noodles with Mushrooms & Prosciutto
Using prepared spiralized noodles makes this a quick assembly dish
Ingredients
- 9 oz butternut squash noodles
- 4 oz sliced Bella mushrooms
- 1 T butter
- olive oil
- Salt & pepper
- 2-3 slices prosciutto
- 1/2 cup light Alfredo sauce
- 3 oz. shaved Parmesan plus more for garnish
- Fresh rosemary leaves chopped, for garnish
- Chopped parsley for garnish
Instructions
- Preheat oven to 400 degrees
- Line baking sheet with parchment paper. Put squash noodles on paper, drizzle with olive oil and season with salt and pepper. Toss around to coat noodles evenly. Spread out into an even layer. Bake for 7 minutes.
- While squash is baking melt butter in skillet over medium high heat. Add a drizzle of olive oil and then add mushrooms. Cook mushrooms for 2-3 minutes then turn over and saute until both sides are golden.
- Place squash noodles into a greased 1 quart baking dish. Add mushrooms. Tear prosciutto into smaller pieces and put into warm skillet used for mushrooms. Cook 1-2 minutes just to render fat and crisp up slightly. Put prosciutto into dish with squash noodles and mushrooms.
- Pour Alfredo sauce over all and sprinkle with Parmesan cheese. Fold ingredients to combine with sauce and then even them out in the dish. Cover and refrigerate.
- Bake covered at 350 degrees for 15-30 minutes or until heated through. Garnish with rosemary, parsley and additional Parmesan if desired. Serves 2
Notes
Cooking time depends on temperature of dish before baking