~ Foxes Love Lemons
1/4 c. butter
4 garlic cloves, minced
8 c. spiralized butternut squash
1/4 t. pepper
1/2 t. salt
1 t. finely chopped rosemary
2 T. lemon juice
parmesan cheese, for garnish
Heat butter over medium heat in large skillet. Add garlic and cook one minute, stirring constantly. Add squash, pepper, salt, and rosemary. Cook until squash is tender, about five minutes, stirring often. Add lemon juice and toss until combined. Garnish with cheese before serving.
Notes: If you're dairy-free, just use your favorite cooking oil and skip the parmesan.
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