Recipes Squash Noodles

If you’re looking for a new low carb noodle option, try these Butternut Squash Noodles – a fun colorful swap for pasta. You can enjoy them simply seasoned with salt, pepper and butter or olive oil, or you can add a sauce to them like Alfredo or marinara. Once you make the zoodles, you can boil, sauté or oven-roast them for a delicious fall-inspired low-carb noodles.

Butternut squash is tubular in shape with a wide neck part that is seeded. You want to cut the butternut squash right where the shape changes from the tube to the wide neck. You can save that wide piece to peel, seed and chop and roast a later time.

As for the neck of the butternut squash, trim off the end so you can stand it upright on a cutting board, and use a knife or vegetable peeler to remove the skin. Now you’re ready to make noodles! And of all the vegetables, like zucchini noodles and sweet potato noodles that I’ve spiralized, butternut squash was the toughest one. And I think small handheld spiralizers may have a tough time doing the job.

Butternut Squash Noodles With Cauliflower Alfredo Recipe

I recommend using something strong and sturdy like the Paderno spiralizer or something similar. And, you want to use the thickest blade to push the butternut squash through the machine. This is the hardest part of the recipe, but if you keep the squash sturdy, it should only take you a couple minutes.

Whether you make the noodles yourself, or you buy the butternut squash noodles already prepared, there are 3 ways to cook butternut squash noodles. You can boil on stovetop, sauté on stovetop or roast in the oven. You could also microwave the noodles, but I haven’t found that to yield the best texture.

Boil the butternut squash noodles (like spaghetti) in a pot of salted boiling water for 2-4 minutes. This is my least favorite way, but it definitely works and it’s great if you already have a pot of boiling noodles or if you’re mixing half pasta and half noodles in one pot. Just be sure to keep an eye on the squash so it doesn’t soften too much.

Spaghetti Squash Noodles

First, sauté some aromatics with some fat. So you can use onions or garlic or both with olive oil or butter or other cooking oils. Then, add in the butternut squash noodles and sauté for 7-10 minutes, frequently tossing the noodles with tongs to make sure they’re evenly cooked. As they cook, they will shrink down in size and become softer.

You can then finish it off with fresh herbs, cheese or other add-ins like sun-dried tomatoes, roasted red peppers or olives etc.

Finally, the last cooking technique is to roast the butternut squash in the oven. I love roasting all root vegetables, and these butternut squash noodles are no exception. You can line a baking sheet with parchment paper, or just place them directly into a casserole dish with some seasoning and butter or olive oil.It takes only 10 minutes to roast the butternut squash noodles in the oven – a great hands-off approach that!

Easy 10 Minute Asian Zucchini Noodles

I often choose the technique that I’ll cook the butternut squash depending on what else I’m serving it with as it’s a side dish. I prefer to sauté, for example, if I’m using the stovetop to cook noodles and shrimp to make pesto spaghetti. Or I might choose the roasting method if I’m serving them with oven-baked salmon.

If you just want to eat the butternut squash noodles on their own, I recommend keeping it simple with the butter or olive oil, salt and pepper and parmesan cheese. But I think the sweet and nutty taste of butternut squash lends itself really well to a creamy sauce like Alfredo or a mushroom sauce.

Yes, you can freeze butternut squash noodles. But if you’re going to freeze them, I recommend doing so before cooking them. Squash retains a lot of water which can yield to a mushy consistency if frozen and thawed. To freeze the uncooked butternut squash noodles, simply place in a freezer-safe container or bag for up to 3 months.

How To Cook Spaghetti Squash (+ 5 Recipes!)

If you’ve tried this healthy-ish feel goodButternut Squash Noodles recipe or any other recipe on , then don’t forget torate the recipeand leave me a comment below! I would love to hear about your experience making it. And if you snapped some shots of it, share it with me onInstagramso I can repost on my stories!

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

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.

Butternut Squash Noodles

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.

Calories: 94.12 kcal , Carbohydrates: 11.37 g , Protein: 1.07 g , Fat: 5.79 g , Saturated Fat: 3.62 g , Cholesterol: 15.05 mg , Sodium: 635.28 mg , Potassium: 330 mg , Fiber: 1.94 g , Sugar: 2.08 g , Vitamin A: 10140.56 IU , Vitamin C: 19.92 mg , Calcium: 45 mg , Iron: 0.66 mgStep aside carb-y pasta! We’re stir frying spriralized butternut squash noodles with butter, balsamic vinegar, soy sauce and garlic to make a delicious side dish in 10 minutes.

Italian Zucchini Noodles, Garlic, Tomato, Parm Keto

The first time I served this dish to my husband, he was playing Xbox with his friends from England. He turned off the microphone for a second and shouted down to me in the kitchen “are there any more of those noodles”? 🙂

Butternut squash on its own is pretty bland. The balsamic soy butter sauce adds yummy flavor and the baby spinach is a great way to include additional nutrients and beautiful color.

Bottom line: This low carb, 10 minute butternut squash noodles recipe is fast, easy, healthy, delicious and colorful. And a great alternative to noodle recipes, potatoes or rice.

Butternut Squash Noodles With Brown Butter And Sage

As a side dish, I like to serve it with: Marinated Pork Chops, Grilled Flank Steak, Lamb Sous Vide Lamb Chops, Sweet and Spicy Salmon or Mediterranean-Style Marinated Chicken.

Continue to stir fry for a minute until spinach is wilted. Taste and adjust seasonings, adding salt, pepper and a touch of maple syrup if you like.

Most mainstream grocery stores carried some version of spiralized squash. They look like thick orange spaghetti noodles. You may also see a ‘fettucine’ version in some of the pictures. They will both work fine. Some stores even carry frozen versions.

Recipes With Butternut Squash Noodles

Buying pre-spiralized squash is more expensive, but it’s a good splurge (and huge time saver) if you can manage it for a healthy, great side dish. No peeling. No cutting. If you’ve every cut fresh butternut squash you will know it’s not easy.

Yes. According to healthline, butternut squash is an excellent source of provitamin A carotenoids, vitamin C, B vitamins, potassium, magnesium, and manganese. It’s low in calories and packed with fiber.

The best way is to use a spiralizer that you buy at the store. If you don’t have one, you can julienne the squash by hand or with a mandolin. Here’s a video on how to julienne squash. Alternatively use a julienne peeler or a regular vegetable peeler to shave strips off the squash.

Butternut Squash Noodles With Prosciutto & Sage

Step aside carb-y pasta! We're stir frying spriralized butternut squash noodles with butter, balsamic vinegar, soy sauce and garlic to make a delicious side dish in 10 minutes.

Calories: 134 kcal | Carbohydrates: 16 g | Protein: 3 g | Fat: 8 g | Saturated Fat: 5 g | Cholesterol: 20 mg | Sodium: 465 mg | Potassium: 622 mg | Fiber: 3 g | Sugar: 4 g | Vitamin A: 16038 IU | Vitamin C: 35 mg | Calcium: 94 mg | Iron: 2 mgAmanda is a freelance food writer, editor, and occasionally a recipe developer with ten years of experience. She truly believes everything tastes better at room temperature.

Diana earned her B.A. in Fine Art at Queens College and her culinary certification from the Institute of Culinary Education. Diana has served as head recipe developer and editor for Emmy-nominated PBS series Moveable Feast, food editor and test kitchen manager at Fine Cooking Magazine, and recipe developer, and product tester at Food Network.

Parmesan And Pomegranate Butternut Squash Noodles

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2, 000 calories a day is used for general nutrition advice.

First things first, butternut squash noodles don’t taste like spaghetti — but that’s the beauty of them! It’s the perfect way to celebrate a seasonal ingredient in a fun and recognizable way. The noodles have a more toothsome texture than zoodles making them a more sturdy option with a slightly sweet flavor that tastes great on its own, paired with fresh herbs and garlic, or a