Cheese and Vegetable Noodle Medley

Cheese and Vegetable Noodle Medley


"Don't throw those broccoli stems away! Broccoli stems have plenty of flavor and spiralize easily along with other vegetables. With the addition of cheese this makes for the perfect side dish."
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28 m servings 529 cals
Serving size has been adjusted!
Original recipe yields 2 servings


  • Calories:
  • 529 kcal
  • 26%
  • Fat:
  • 37.9 g
  • 58%
  • Carbs:
  • 27.5g
  • 9%
  • Protein:
  • 26.6 g
  • 53%
  • Cholesterol:
  • 72 mg
  • 24%
  • Sodium:
  • 676 mg
  • 27%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Heat oil in a skillet over medium heat; add Mexican squash, yellow squash, broccoli stems, garlic salt, and pepper. Cook, stirring constantly, until vegetables are tender but still firm to the bite, about 5 minutes.
  2. Mix in Cheddar cheese; cook and stir until melted, 3 to 5 minutes. Transfer to a serving plate; garnish with Fresno chile peppers.


  • Editor's Note:
  • Use a spiralizer or vegetable peeler to create noodle shapes.


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