Recipes For Squash Zoodles

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 “pasta” (paleo, Aip, Whole30)

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.

Zucchini Spaghetti (100 Calories & Low Carb!)

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!

Warm Rainbow Zoodle Bowl

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.

Air Fryer Butternut Squash Noodles

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.

Parmesan Zucchini And Spaghetti Squash With Pine Nuts

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 mgTwirl your fork around zoodles immersed in a creamy butternut squash pasta sauce. Jarred butternut squash sauce can be found in many health food stores, especially around the fall season.

Our Best Garlic Zucchini Noodles Pasta

However, it's pretty simple to make your own. The pureed butternut squash is made creamy with the addition of coconut milk, and the sage, thyme, and garlic provide the aromatics for this sauce.

If you're new to Paleo, you may be wondering how to get your fix of pasta if gluten and grains are no longer an option. Luckily, you can make your own zoodles with an inexpensive julienne peeler ($5-$10) or a fancy spiralizer.

Start out by purchasing a julienne peeler because it's small and cheap. And, if you find yourself making Paleo pasta one or two times a week, then invest in a spiralizer. You can make noodles from many vegetables - like sweet potatoes, butternut squash, carrots, and the classic zucchini.

Zucchini Pasta Recipe

The recipe calls for chicken stock, but if you have homemade bone broth on hand -- use it! It's best to eat zoodles the night they are made because they can turn a bit soggy the next day. Serve this Creamy Butternut Squash recipe with spicy sausage!

You may have leftover butternut squash sauce, and if that's the case, pour it over chicken thighs or leftover protein for tomorrow's lunch or dinner.

Twirl your fork around zoodles coated in a creamy and savory butternut squash pasta sauce. Make this a complete meal by serving with a spicy sausage!

Brown Butter And Sage Butternut Squash Noodles

Calories: 798 kcal Carbohydrates: 54 g Protein: 14 g Fat: 66 g Saturated Fat: 48 g Polyunsaturated Fat: 8 g Monounsaturated Fat: 5 g Cholesterol: 4 mg Sodium: 217 mg Potassium: 1987 mg Fiber: 12 g Sugar: 15 g Vitamin A: 23572 IU Vitamin C: 105 mg Calcium: 346 mg Iron: 10 mgLooking for a quick and easy vegetarian side dish for your holiday menu? My Butternut Squash Noodles are complimented with the rich flavors of Carapelli® Organic Extra Virgin Olive Oil, toasted walnuts, and a dusting of Parmesan cheese, making this 6-ingredient recipe simply delectable.

On my morning walks, I pass by pumpkin patches sitting under the watchful eyes of scarecrows. The small local farms in our small town here in Southern Vermont attract families with young children, intent on picking out the perfect canvas for their seasonal Jack O’ Lantern.

Last week in one of those walks, I picked out a few butternut squashes to try my hand in making squash noodles. If you have been following for a while you might remember the Sweet Potato Noodle Pad Thai and 5-Ingredient Zucchini Noodles I shared a while back. They are amongst some of the most popular recipes on the blog.

Creamy Garlic Butternut Squash Noodles (whole30)

With the butternut squash currently being in abundance, I wanted to see how it would turn out if I were to spiralize it and turn it into noodles. To my surprise, it ended up being such a good recipe that I decided that it should be on the blog.

I also thought that it would be a great vegetarian side dish with the holidays coming up, especially if you have vegetarian guests coming. Made with just a few ingredients, this Butternut Squash Noodles recipe is bursting with autumn flavors and ready in less than 20 minutes.

If you are like me, into making quick dinners with minimal ingredients, you know that the key to creating dishes that taste good is using high-quality ingredients. For my butternut squash pasta noodles, I used Carapelli Organic Extra Virgin Olive Oil , a premium oil full of depth and flavor (bottled in Florence, Italy for over 125 years), that I purchased from our

How To Make And Cook Zucchini Noodles