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Recipe Ingredients

  • 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

Recipe Directions

  • Follow directions on Michael Angelo’s Package to cook the Eggplant Parmesan
  • In large skillet, heat butter over medium heat. Add garlic and cook 1 minute, stirring constantly.
  • Add squash, rosemary, salt and pepper; cook 5 minutes or until squash noodles are tender, stirring frequently. Add lemon juice; toss until well combined.
  • Serve noodles topped with Michael Angelo’s Eggplant Parmesan and garnish with cheese.

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