Easy meal idea with Michael Angelo's Eggplant Parmesan paired with garlic and lemon butternut squash noodles. Thank you to Lori Yates at Foxes Love Lemons for sharing this recipe with us!
1- 30 Oz. Michael Angelo’s Eggplant Parmesan frozen entrée
1/4 cup (4 tablespoons) unsalted butter
4 garlic cloves, minced
8 cups spiralized butternut squash (made using the "spaghetti" blade)
1 teaspoon finely chopped fresh rosemary
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
2 tablespoons fresh lemon juice
Grated parmesan cheese, for serving
1. Follow directions on Michael Angelo’s Package to cook the Eggplant Parmesan
2. In large skillet, heat butter over medium heat. Add garlic and cook 1 minute, stirring constantly.
3. Add squash, rosemary, salt and pepper; cook 5 minutes or until squash noodles are tender, stirring frequently. Add lemon juice; toss until well combined.
4. Serve noodles topped with Michael Angelo’s Eggplant Parmesan and garnish with cheese.