Butternut Squash Spirals with Lemon Sage Sauce

butternut squash spirals

Butternut Squash Spirals with Lemon Sage Sauce

Alyssa Reinbolt


  • 1 tbsp Light Butter
  • 2 Garlic Cloves crushed
  • 1 tbsp Fresh Lemon Juice
  • ¼ cup Chicken Broth
  • 12 oz Butternut Squash Spirals
  • ½ cup Fat-Free Mozzarella Finely Shredded
  • 2 Large Eggs
  • 1 tbsp Fresh Sage Cut into ribbons or ripped leaves


  • Add the butter to a medium skillet over medium heat. Once the pan is hot, add in crushed garlic.
  • Once garlic is fragrant, about a minute into cooking, add in lemon juice and brother until it starts to simmer.
  • In a separate mixing cup, beat the two eggs together with half of the mozzarella cheese. Temper your eggs by adding 3 tablespoons of the broth mixture to the mixing cup, stirring constantly before slowing pouring the egg mixture into the pan. Cook for about a minute until the sauce is thick and creamy.
  • Add the butternut squash spirals into the skillet with the remaining cheese and toss to combine, letting the noodles cook completely through.
  • Serve in a bowl, with the zest of the lemon and fresh sage.