Butternut squash noodles are a healthy and delicious alternative to traditional pasta. This low-carb, gluten-free dish is made with spiralized butternut squash, sautéed with garlic, butter (or olive oil), and seasoned with salt and pepper. It’s topped with freshly grated parmesan cheese and chopped parsley for added flavor. Whether you’re following a keto, paleo, or vegetarian diet, these roasted or stovetop squash noodles make a perfect side dish or light main course. Easy to prepare, this recipe is packed with nutrients and ideal for those looking for a healthier, satisfying meal option.

Ingredients:

3/4 butternut squash, spiralized
1 garlic clove, minced (optional)
2 tablespoons butter or olive oil
1 teaspoon kosher salt
1/2 teaspoon black pepper
Chopped parsley (for serving)
Freshly grated parmesan cheese (for serving)

Instructions:

Stovetop Instructions:

Heat butter (or olive oil) in a large saucepan over medium-high heat. Add garlic and sauté for about 30 seconds, until fragrant.
Add the spiralized butternut squash noodles to the pan. Cook for 5-7 minutes, stirring occasionally with tongs, until the noodles are fork-tender.
Season the noodles with kosher salt and black pepper. Top with freshly grated parmesan cheese and sprinkle with chopped parsley before serving.

Oven Instructions:

Preheat your oven to 425°F.
Spread the spiralized butternut squash noodles evenly on a large baking sheet. Add minced garlic, butter, salt, and pepper, and toss to coat the noodles evenly.
Roast for 10-15 minutes, tossing halfway through, until the noodles are fork-tender and golden in spots.
Remove from the oven and top with grated parmesan cheese and fresh parsley before serving.

Why You’ll Love This Recipe:

This easy-to-make butternut squash noodles recipe is a healthy and low-carb alternative to traditional pasta. The natural sweetness of the squash combined with the savory flavors of garlic, butter, and parmesan creates a satisfying dish that’s perfect for any meal. It’s an excellent choice for those following gluten-free, paleo, or keto diets.

Tips:

Be sure not to overcook the noodles. You want them tender but still with a slight bite to them.
For extra flavor, try adding some red pepper flakes or a dash of nutmeg.
Adjust the garlic and seasoning to taste.

Variations and Substitutions:

Oil: If you prefer a vegan version, swap the butter for olive oil or coconut oil.
Herbs: You can experiment with fresh thyme, rosemary, or basil for a different herbal flavor.
Noodles: If you don’t have a spiralizer, you can slice the butternut squash into thin strips or ribbons using a vegetable peeler.

FAQs:

Can I make butternut squash noodles ahead of time? Yes, you can spiralize the squash ahead of time and store it in an airtight container in the fridge for up to 2 days before cooking.

How do I store leftovers? Store any leftover butternut squash noodles in an airtight container in the refrigerator for up to 3 days. Reheat them in a pan over medium heat or in the microwave.

Can I freeze the noodles? Yes, you can freeze uncooked spiralized squash. Place the raw noodles in a freezer bag and freeze for up to 2-3 months.

Serving:

Serve these butternut squash noodles as a side dish or as a light main course. Pair them with grilled chicken, roasted vegetables, or a rich tomato sauce for a complete meal.

Suggestions:

For extra creaminess, you can toss the noodles with a little heavy cream or a dollop of ricotta cheese. You can also try adding crispy bacon bits or roasted nuts for added texture and flavor.