While most recipes call for butternut squash in soups and sauces, once you make these pesto squash noodles you’ll be adding them to your regular dinner rotation—they’re that good. Using butternut squash noodles you make yourself using a julienne peeler, or by purchasing them already spiralized, you sauté them in garlic oil, then crack an egg into the center of the dish. The yolk gets jammy as it cooks—a delicious addition to the flavorful pesto sauce.
Quick tip: When you’re making an egg the centerpiece of a dish, it can be difficult to crack it without a few pieces of shell coming along. Those bits can be tough to fish out. Our kitchen-tested trick: Wet your finger, then touch your fingertip to each shard. The liquid attracts the shell away from the whites, so you can lift the pieces out.
Yields
Total Time
Prep Time
Ingredients
- 1 Tbs. olive oil
- 2 cloves garlic, minced
- 1 lb. fresh butternut squash noodles
- 1 (15.5 oz.) can pigeon peas, rinsed, drained
- 1 egg
- 1/4 cup refrigerated pesto sauce
- Hot sauce and parsley leaves or cilantro leaves (optional)
Instructions
PrintIn large nonstick skillet, heat oil over medium heat. Add garlic; cook, stirring, until fragrant, 30 sec. Add squash noodles, pigeon peas, 1/4 tsp. salt and 1/4 tsp. pepper; cook, stirring occasionally, until noodles are softened, 2–3 min.
Crack egg in center of squash mixture. Reduce heat to medium-low. Cover; cook until egg white is set, 4–5 min. Drizzle with pesto sauce. If desired, drizzle with hot sauce and garnish with parsley leaves.
Nutrition
- Calories: 260 kcal
- Fat: 15 gram
- Saturated Fat: 3 gram
- Protein: 10 gram
- Carbohydrate: 23 gram
- Fiber: 5 gram
- Cholesterol: 50 mg
- Sugar: 3 gram
- Sodium: 580 mg
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