Spiralized Butternut Squash and Apples with Lentils and Maple-Balsamic Sauce

By devogirl

30 minutes or fewer
Spiral slicers turn butternut squash into super-quick cooking “noodles”: two to three minutes in a pan, and the orange curls are ready to star in a delicious lentil dinner.

nutritional information Per Per 3/4-cup serving:
Calories: 209 Protein: 10 g Total Fat: 3 g Saturated Fat: <1 g
Carbohydrates: 39 g Cholesterol: 0 mg Sodium: 8 mg Fiber: 7 g
Sugar: 11 g
Vegan Gluten-Free

Ingredients

• 4 tsp. maple syrup
• 1 Tbs. lemon juice
• 2 tsp. balsamic vinegar
• 7 oz. butternut squash neck (from peeled, halved squash)
• 1 medium Golden Delicious apple, stem removed
• 2 tsp. vegetable oil
• 1 clove garlic, minced (1 tsp.)
• 1 1/2 cups cooked French green lentils
• 2 Tbs. chopped fresh parsley
• 1/4 cup chopped dried cranberries, optional
• 1/4 cup chopped toasted walnuts, pecans, or hazelnuts, optional

Details

Servings 4
Adapted from vegetariantimes.com

Preparation

Step 1

1 | Stir together maple syrup, lemon juice, and balsamic vinegar in small bowl, and set aside.

2 | Cut butternut squash into noodles with small-toothed blade on spiral
slicer (you should have 2 cups). Cut apple into small noodles with same blade (you should have 11/2 cups).

3 | Heat oil in large skillet over medium-high heat. Add squash noodles, and season with salt, if desired. Cook 2 minutes, or until noodles are slightly softened. Add apple noodles, and cook 1 minute. Stir in garlic, and cook 30 seconds. Add lentils and maple-balsamic mixture, and season with salt, if desired. Remove from heat, and stir
in 1 Tbs. parsley and cranberries and nuts (if using). Garnish with remaining 1 Tbs. parsley.