Description
Delicious, low-carb butternut squash noodles make a wonderful swap in your favorite pasta dishes. Enjoy them simply seasoned with butter, salt, pepper, and parmesan cheese or mixed with a creamy sauce or pesto. Gluten-free, low-carb, paleo and vegan-friendly.
Ingredients
Scale
- 1 medium butternut squash (or about 6 cups store-bought spiralized squash)
- 1 tablespoon olive oil
- 2–3 tablespoons butter
- Kosher salt – to taste
- Ground black pepper – to taste
Instructions
- Preheat the oven to 425°F and add the olive oil to the bottom of a 9×13 baking dish or sheet pan. Set aside.
- Cut off the neck of the squash and save the base for another recipe like soup or just for roasting. Using a vegetable peeler, peel the skin off of the squash and discard the skin. Cut the neck of the peeled squash in half horizontally if the neck is too long.
- Using a vegetable spiralizer, secure the neck of the peeled squash onto the spiralizer. Using the largest noodle attachment, crank the spiralizer to make the noodles.
- Place the butternut squash noodles into the pan, season them with salt and pepper, and toss to coat. Place the pats of butter on top of the noodles, making sure to space it out.
- Roast the noodles in the preheated oven for 10-12 minutes until tender and flavorful.
- Once the squash is done, remove it from the oven and serve it immediately with parmesan, fresh herbs, and some dried cranberries and walnuts or toss it in your favorite pasta sauce.
Notes
- If you don’t have a spiralizer then you can buy spiralized butternut squash noodles in the produce section of most grocery stores.
- Choose a squash that is darker in color with little to no dark spots or blemishes with a longer neck.
- You can spiralize the squash the day before you want to use it. Just store it in an airtight container in the fridge.
- Store leftovers in the fridge in an airtight container for up to 3 days.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Oven
- Cuisine: Italian
