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Butternut Squash Noodles Bowl

Butternut Squash Noodles Bowl

  • Author: Amy Estes
  • Prep Time: 7 minutes
  • Cook Time: 13 minutes
  • Total Time: 20 minutes
  • Yield: 2 people 1x


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!



  • 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)


Prep and spiralize the squash

  1. 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.
  2. 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

  1. 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. 
  2. Pour in the chickpeas, toss and cook for 3-4 minutes. 
  3. 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

  1. 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!


  • 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!
  • Category: Main Course
  • Method: Sautéed
  • Cuisine: Mediterranean