- 2 Tbs. olive oil
- 1 small butternut squash, peeled, seeded and cut into 1/2-inch
- 1 garlic clove, minced
- Pinch of red pepper flakes
- 2 large zucchini, trimmed and run through the fine grates of a spiralizer
- 1/3 cup finely grated Parmigiano-Reggiano
- Oil Dressing
1.In a sauté pan over medium-high heat, warm the olive oil. Add the butternut squash and cook, stirring occasionally, until lightly browned and just tender, 7 to 9 minutes. Season with salt and black pepper. Add the garlic and red pepper flakes and quickly toss with the squash.
2.Add the zucchini and cook, stirring occasionally, until just tender, about 2 minutes. Season with salt and black pepper.
3.Remove the pan from the heat and stir in the grated cheese. Transfer to individual bowls. Garnish with shaved cheese and drizzle with oil dressing of your choice. Serve immediately.