Butternut Squash Noodles

Butternut Squash Spaghetti recipeIt’s a happy day for low carb noodle lovers! We’ve got a whole new noodle to love.

Butternut Squash Noodles!

Now there’s a little bit of technique involved with cutting your squash in the best way to run it through a spiral slicer, but the rest is super duper easy. I’ve found that the narrow part of the squash, that’s completely solid, is the piece that works really well with a spiral slicer. Slice off the skin and then simply run it through the slicer. The part of the squash that’s hollow in the middle is trickier to use with the spiral slicer, since those pieces are pretty thin. A quick option is to simply chop those pieces thinly and use that along with the long noodle strands.

The spaghetti sauce recipe here is awesome because it cooks all day in the slow cooker, as you are hard at work doin’ what you do, and the house smells so amazing when you get home. The noodles only take about 20 minutes, so you can do those right before you eat.

Why make spaghetti with butternut squash noodles and homemade sauce, rather than from-a-jar sauce over from-a-box noodles? Gee, this recipe is going to take me longer to make than regular spaghetti, you may be thinking. Yes this is true. It will take more effort on your part. And yes, the noodles do look a little different and taste a little different than the noodles your kids are used to. So why do it?

As a society we NEED TO MAKE A CHANGE in our diets. We need to look at our children and ourselves and make the decision that it’s time to IMPROVE OUR HEALTH. In my experience, healthy change is most effective when we start with our diets. Yes, exercise is vital to optimal health, but it is our toxic, modern diet that has gotten us to this place of obesity and disease and it is only by eating wholesome, real foods that our health will once again be restored.

Click here —> My Healthy Eating Solution for Families

I don’t think that healthy eating should mean salads for dinner every night. As a mom, I know firsthand what a fight that would be! So by making simple, real food swaps — like using butternut squash for noodles, rather than processed, boxed noodles — we can serve our families the foods they love while making a real improvement in our health. Let’s make a difference in the lives of those we love — one meal at a time!

* Note about servings: I listed this recipe as 12 servings, mainly because there is a LOT of sauce. If you truly plan to feed 12 people, then you’ll need to make more noodles. Each squash makes enough noodles for 2 – 3 people.

Butternut Squash Noodles
A Recipe by Diana Keuilian
5.0 from 1 reviews

Prep time
Cook time
Total time
Serves 12

For the Butternut Squash Noodles
  • 2 butternut squash
  • 1 Tablespoon + 1 teaspoon olive oil
For the Spaghetti Sauce

For the Butternut Squash Noodles
  1. Preheat the oven to 350 degrees F. Cut the narrow part of both squash off and peel off the skin. You should have 2 nice solid pieces of squash (no hollow section). Run this through a spiral slicer to create long, thin noodles. Toss the noodles with 1 teaspoon of olive oil and season with salt and pepper. Spread over a rimmed baking sheet and bake for 5 to 8 minutes, until tender.
For the Spaghetti Sauce
  1. Place 1 Tablespoon olive oil in a large skillet over medium high heat. Add the beef, sausage, onions and garlic. Cook for about 10 minutes, stirring often, until the sausage is no longer pink.
  2. Transfer the contents of the skillet to a slow cooker and add in the remaining sauce ingredients. Stir. Cover and cook on low heat for 8 hours.
  3. Serve the warm spaghetti sauce over a pile of tender butternut squash noodles. Enjoy!

Calories: 361     Fat: 21     Carbohydrates: 27     Sodium: 724     Fiber: 4     Protein: 22    

Butternut Squash Spaghetti recipe


Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: