2small garlic clovespeeled and grated or very finely chopped
1/4tspdried red pepper flakes
1medium butternut squashpeeled, about 2 lbs
1/4cupunsalted pumpkin seeds
In large bowl, whisk together orange zest, orange juice, olive oil, vinegar, garlic, thyme, salt, and chili flakes.
Using vegetable peeler, slice lengthwise strips off the neck of squash to make long ribbons. Save bulb of squash for another use. Add squash ribbons to bowl with dressing and toss to coat. Let sit, tossing occasionally, for at least 1 hour to tenderize and marinate.
Toss in pomegranate seeds and pumpkin seeds, then using tongs, transfer to serving plates.
Per serving: 156 calories; 3 g protein; 5 g total fat (1 g sat. fat); 29 g total carbohydrates (8 g sugars, 4 g fiber); 300 mg sodium