Butternut Squash Noodles
Butternut Squash Noodles are a fun colorful low-carb pasta alternative that you can swap in your favorite noodle recipe or enjoy on their own as a side dish
Servings: 4 servings
Ingredients
- 3/4 butternut squash spiralized
- 1 garlic clove minced, optional
- 2 tablespoons butter or olive oil
- 1 teaspoon Kosher salt
- ½ teaspoon black pepper
- Chopped parsley for serving
- freshly grated parmesan cheese for serving
Instructions
Stovetop Instructions
- Heat butter in a large saucepan over medium-high heat. Add garlic and cook until fragrant, about 30 seconds.
- Add the butternut squash noodles and cook for 5-7 minutes, depending on the thickness of your noodles, stirring occasionally with tongs until they are fork tender.
- Season the noodles with salt and pepper, grate parmesan cheese on top and sprinkle with fresh parsley, if desired.
Oven Instructions
- Preheat oven to 425°F. Place noodles on a large baking sheet. Add garlic, butter, salt and pepper, and roast until fork-tender and golden in spots, about 10 minutes.
- Grate parmesan cheese on top and sprinkle with fresh parsley, if desired.
Video
Notes
Storage: Store any leftovers in an airtight container. They will last up to 3 days in the fridge, but the consistency is best if eaten the first day.
Freezing Instructions: If you'd like to freeze the butternut squash noodles, I recommend doing so before cooking them. You can freeze in a freezer safe container or bag for up to 3 months.
Equipment: I use the Paderno Spiralizer to create the butternut squash noodles. It's strong and sturdy and can handle the large size of the squash.
Nutrition
Calories: 94.12kcal | Carbohydrates: 11.37g | Protein: 1.07g | Fat: 5.79g | Saturated Fat: 3.62g | Cholesterol: 15.05mg | Sodium: 635.28mg | Potassium: 330mg | Fiber: 1.94g | Sugar: 2.08g | Vitamin A: 10140.56IU | Vitamin C: 19.92mg | Calcium: 45mg | Iron: 0.66mg
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