Spiralized Parsnip Noodles with Faux Cheese Sauce

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Spiralized Parsnip Noodles with Faux Cheese Sauce

By May 21, 2014

If it's noodles you crave but the carbs got ya down, try spiralizing some veggies instead.  The main "pasta" in this dish is spiralized parsnips, but I threw in some Mung Bean black bean noodles for the "black and white effect" and to add some protein since Mung Bean noodles (I hate the name but I love the noodles) have tons of protein and loads of fiber.  Yes, you will need a handy dandy spiralizer kitchen tool for this, but I assure you, it'll be the best $35 you ever spend (check Amazon)!  The "cheese" sauce is simply kabotcha squash, so this dish can be vegan if you omit the chicken. IMG_8360

  • Prep Time : 20 minutes
  • Cook Time : 45 minutes
  • Yield : 4


1. Preheat oven to 400 degrees. 2. Slice squash in half.  Remove seeds.  Place face down in a baking dish with one inch of water.  Roast for 35 minutes. 3. Cut the tip of the garlic off and spray with olive oil spray.  Wrap in foil and roast for 35-40 minutes or until soft. 4. Saute 1/2 the minced garlic for 30 seconds in a pan sprayed with Pam.  Add the onions and stir well until they caramelize. Set aside. Clean out pan.  Respray with Cooking spray. 5. Spiralize your parsnips.  Toss the remaining garlic  into the pan and then add the parsnips and cook for about 7 minutes or until they begin to wilt.  Toss in the cooked Mung Bean noodles and mix. 6. Scoop out the flesh of the squash and place in a food processor with the onions, roasted head of garlic (squeeze out the garlic), chicken broth, milk, spices, salt and pepper.  Process until smooth. 7.  Pour over the noodles, or toss. 8. Add cooked chicken on top, if you like.
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