Butternut Squash Noodles

• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 1 tablespoon chopped garlic (from 2 medium garlic cloves)
• 5 cups spiralized butternut squash noodles (from 1 large squash) or 1 (14-oz.) pkg. spiralized butternut squash noodles
• 1 teaspoon kosher salt
• 1/2 teaspoon coarsely ground black pepper
• 1 ounce Parmesan cheese, finely grated (about 2/3 cup), divided
• 2 tablespoons chopped fresh flat-leaf parsley, divided
• 1 teaspoon lemon zest (from 1 lemon), divided

1. Cook oil, butter, and garlic in a large skillet over medium-high, stirring often, until garlic is aromatic and slightly softened, 3 to 4 minutes. Add squash noodles, salt, and pepper; cook, tossing and stirring mixture often, until noodles are slightly softened but not mushy, 4 to 5 minutes. Add all but 2 tablespoons of the cheese, 1 tablespoon of the parsley, and 1/2 teaspoon of the zest; toss to combine with noodles.
2. Arrange noodle mixture on a platter; sprinkle with remaining 2 tablespoons cheese, 1 tablespoon parsley, and 1/2 teaspoon lemon zest. Serve hot.

olive oil, unsalted butter, garlic, noodles, kosher salt, ground black pepper, parmesan cheese, flatleaf parsley, lemon zest

Taken from www.myrecipes.com/recipe/butternut-squash-noodles (may not work)