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Delicious, low-carb Butternut Squash Noodles combined with chickpeas, tangy dried cranberries, crunchy, toasted walnuts, garlic, and onions. Cooked until soft and buttery and topped with lime, cilantro, and red pepper flakes. Vegan, gluten-free, and ready in less than 20 minutes!

I am obsessed with spiralizing pretty much any vegetable to make it into a low-carb, healthy noodle anything. This Butternut Squash Noodles Bowl takes the cake!
First of all, the most important detail of this recipe is the fact that it took me a total of 20
Butternut squash is perfect for spiralizing since it is sweet, dense, full of nutrients and stores great for a long time.
Similar to this Healthy Shrimp Scampi with Zucchini Noodles that also uses veggies as the noodle base to make it lighter and healthier.
Why you will love this recipe
- Healthy and nutritious
- Low-carb but still very satisfying and delicious
- Simple and fun to make
- Packed with vibrant and colorful ingredients
- Stores great and tastes even better the next day!
- Vegan and gluten-free
- Goes with literally everything!
Ingredients needed for this Butternut Squash Noodles Bowl

How to pick the perfect squash
Here are a few tips on how to select the perfect butternut squash.
- Size and shape – This really depends on what you are planning to make with the squash. If you are planning on spiraling it into noodles, like in this recipe, then a larger squash with a longer neck would be best. Simply because the base of the squash (where all of the seeds are) cannot be spiralized.
- If you are planning to dice and roast the squash, then the size and shape may not be that critical since you can remove the seeds, peel and dice the whole thing, base, and neck. Same deal if you are planning to make it into a Butternut Squash soup.
- Firmness and color – Look for a squash that is rock hard and bright in color. Any indentations or soft spots may mean that the squash is either not ripe or has been damaged in some way.
- Weight – A heavier squash will be more flavorful, so the heavier the better.
How to make a Butternut Squash Noodles Bowl

First step: Spiralize the butternut squash. Super easy.
How to make butternut squash noodles

- Cut off the neck of the squash and save the base for roasting, making a soup or for Mashed Butternut Squash. Only the neck can be turned into noodles since the base is too thick and may break your spiralizer.
- Peel the skin off of the squash using a vegetable peeler.
- Secure it in the spiralizer and crank away. Warning: This yields way more noodles than you would think. I am always pleasantly surprised at the amount of noodles that results from one squash.
Note: If you don’t have a spiralizer then you can find spiraled butternut squash noodles ready to go in the produce section of most grocery stores.
Make the noodle bowls
- Heat up a large skillet (I used a cast iron pan) with some olive oil. Add the aromatics (i.e onions and garlic) and let them cook for a few minutes to bring out all of that great flavor. Toss in the chickpeas and cook for a few minutes to get them nice and crispy,
- Then add in the chopped walnuts and sprinkle all of that goodness with some good ole salt and pepper. Cook for 2 more minutes.
- Heat up a large skillet (I used a cast iron pan) with some olive oil. Add the aromatics (i.e onions and garlic) and let them cook for a few minutes to bring out all of that great flavor. Toss in the chickpeas and cook for a few minutes to get them nice and crispy,
- Then add in the chopped walnuts and sprinkle all of that goodness with some good ole salt and pepper. Cook for 2 more minutes.
- Transfer all of that goodne
s s to a serving bowl or dish, sprinkle with some lime juice, more olive oil, red pepper flakes, cilantro and a few more toasted walnuts and it is literally one of the best things you will ever EAT!!! Some vegan nut and seed parmesan cheese would also be a great addition to this noodle bowl.
The natural water and sugars from the squash should allow the noodles to get nice and tender and packed with flavor.
Cook’s tip: If the noodles look dry then add in a little vegetable stock or some more olive oil.


What I love about this dish is that you can make it ahead and keep it in the fridge all week for a quick healthy snack, addition to a meal or just as a main course. It’s also way lower in carbs than traditional noodles and way more delicious! How great is that!!!!
What to serve with butternut squash noodles
- This noodles bowl is great all on its own or can be paired with meatballs, grilled chicken, shrimp, or crispy tofu.
- Have it alongside a big salad for a nutrition-packed meal!
- Grilled portobello mushrooms would also be such a great compliment to this recipe and are also low in carbs and calories and packed with nutrition.
Other recipes using butternut squash
- Kale and Squash Quinoa Patties
- The BEST Mashed Butternut Squash
- Healthy Butternut Squash Lasagna With Spinach
Recipe Tips
- This recipe also works well with sweet potato or zucchini noodles.
- If you don’t have a spiralizer then you can buy spiralized noodles in the produce section of most grocery stores.
- If you don’t have walnuts then cashews are also great in this recipe
- This stores great in the fridge in an airtight container for up to 3 days.
- You can spiralize the squash the day before you want to use it. Just store it in an airtight container in the fridge.
- Avocado oil in place of olive oil also works!
Did you try this recipe? If you did, then please leave a rating and comment below. I would love to hear how yours turned out.
Print
Butternut Squash Noodles Bowl
- Total Time: 20 minutes
- Yield: 2 people 1x
Description
Delicious, low-carb butternut squash noodles combined with chickpeas, tangy dried cranberries, crunchy, toasted walnuts, garlic, and onions. Cooked until soft and buttery and topped with lime, cilantro, and red pepper flakes. Vegan, gluten-free, and ready in less than 20 minutes!
Ingredients
- 1 medium butternut squash (or about 6 cups store-bought spiralized squash)
- 3 tbsps olive oil
- 1/4 cup diced red onion (or shallot)
- 3 cloves of garlic (minced)
- 1 (15 oz) can chickpeas (drained and rinsed)
- 1/2 cp chopped walnuts (plus more for topping)
- 1 tbsp vegan butter
- salt and pepper
- 1/4 cup dried cranberries
- 2 tbsp freshly chopped cilantro
- 1 tbsp red pepper flakes
- the juice of 1 lime (about 1-2 tablespoons)
Instructions
Prep and spiralize the squash
- 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 if the neck is too long.
- Using a vegetable spiralizer, secure the neck of the peeled squash onto the spiralizer. Using the smallest noodle attachment, crank the spiralizer to make the noodles. So fun! Set them onto a baking sheet or plate and sprinkle the noodles with salt and pepper. Set aside.
Saute’ the veggies
- Heat up a skillet or cast iron pan to medium-high heat. Add in 1 tablespoon of olive oil. Once the oil is hot, add in the diced red onion, season with salt and pepper and let that cook for 2 minutes.
- Pour in the chickpeas, toss and cook for 3-4 minutes.
- Then add in the minced garlic and chopped walnuts. Season everything with salt and pepper, toss and cook, tossing for 2 more minutes
Make the noodle bowl
- Add 1 tablespoon of vegan butter to the pan with the veggies and chickpeas, and then add the spiralized butternut squash noodles. Drizzle on 1 tablespoon of olive oil and toss well. Cook until the squash is tender, about 7-8 minutes, tossing while it all cooks. If the noodles look dry then add in more 1 tablespoon of veggie stock. Once the noodles are ready, pour everything into a serving dish, top with the juice of the lime, drizzle of olive oil, cilantro, red pepper flakes, and more toasted walnuts. Serve warm and ENJOY!
Notes
- This also works well with sweet potato or zucchini noodles.
- If you don’t have a spiralizer then you can buy spiralized noodles in the produce section of most grocery stores.
- If you don’t have walnuts then cashews are also great in this recipe
- This stores great in the fridge in an airtight container for up to 3 days.
- You can spiralize the squash the day before you want to use it. Just store it in an aitight container in the fridge.
- Avocado oil in place of olive oil also works!
- Prep Time: 7 minutes
- Cook Time: 13 minutes
- Category: Main Course
- Method: Sautéed
- Cuisine: Mediterranean
This recipe was delicious!!!! Had extra butternut squash and saw this and wanted to try something new. The flavors mix together so well and the little cranberries are an explosively delicious sweet surprise. Thank you!!
★★★★★
Thank you Tiffany! I am so glad you enjoyed it.
AMAZING! A new favorite!
★★★★★
AMAZING! A new favorite!
★★★★★
Exremely happy to find your site while looking for a recipe to use 2 packages of butternut squash noodles I found on the reduced produce cart at the grocery for $1 each. This sounded so good and had all of the ingredients. It is now a new favorite for sure! Now I have to learn to do my own spiral verggie noodles.
Thank you Rebecca! I am so glad you enjoyed it!
I’m another Rebecca with almost the exact same experience as the other Rebecca. Found reduced spiralized squash. I had everything except the cilantro so substituted parsley and we still thought it was delicious. This recipe goes in my save pile!
★★★★★
Hi Rebecca! I am so glad you liked it!
So good! Had to substitute a few things, used lemon verse lime and changed spices to basil and dill! Definitely adding to the recipe rotation!
★★★★★
Hi Rachel! I am so glad you enjoyed it!