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Blistered Tomatoes with Squash Noodles


Blistered Tomatoes with Squash Noodles



4 cups or spiraled butternut squash

4 cups of grape tomatoes

1/4 cup olive oil

8 cloves of garlic sliced

1 cup of fresh flat leaf italian parsley, chopped

coarse seal salt

1/2 cup chicken or veggie stock

cracked black pepper


  1. Bring a large pot of salted water to a boil. Quickly blanche squash noodles for 5 seconds, and remove from water. Drain them well.
  2. In a large saute pan warm the olive oil.  Add the garlic slices and let these brown a few minutes on medium heat, stirring occasionally.
  3. Add the grape tomatoes whole, and turn up the heat to medium high. Let this sit for about 5 minutes, until they start to blister and pop a little. Stir.
  4. Let them cook another 5 minutes.
  5. Add your stock. Turn the heat to low and let this sit for about 10 minutes.
  6. Add parsley.
  7. Add the squash noodles to this sauce pan. Stir. Plate. Serve and enjoy!

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