Prep
15m
Cook
15m
Total
30m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Halve the squash. Pressure cook with 1 cup water for 23 mins (or roast in oven). Scoop out seeds and peel skin.
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For
4
M
I
1
Butternut squash, small
1/2
cup
Broth, chicken or veg
1
cup
Cottage cheese, blended, 2% or 4%
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Per Serving
Calories
484kcal
Fat
10g
Carbs
56g
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Pressure cook the squash (23 mins, sealed) to avoid tedious peeling/chopping raw squash. Blend cottage cheese until completely smooth to avoid lumps in the sauce. Taste a noodle; if it tastes cooked, it's cooked. Drain but do not rinse (keep the starch).
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Made it?
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Prep
15m
Cook
15m
Total
30m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Halve the squash. Pressure cook with 1 cup water for 23 mins (or roast in oven). Scoop out seeds and peel skin.
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
For
4
M
I
1
Butternut squash, small
1/2
cup
Broth, chicken or veg
1
cup
Cottage cheese, blended, 2% or 4%
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Per Serving
Calories
484kcal
Fat
10g
Carbs
56g
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Pressure cook the squash (23 mins, sealed) to avoid tedious peeling/chopping raw squash. Blend cottage cheese until completely smooth to avoid lumps in the sauce. Taste a noodle; if it tastes cooked, it's cooked. Drain but do not rinse (keep the starch).
Only visible to you
Made it?
Cancel
