It’s a happy day for low-carb noodle lovers! We’ve got a whole new noodle to love: butternut squash 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. 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?
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!
Now, there’s a little bit of technique involved with cutting your squash so that you can run it through a spiral slicer, but the rest is super-duper easy. I’ve found that the narrow part of the squash—the “neck”—is the piece that works best. Slice or peel off the skin first, and then simply run the squash flesh through the slicer. Then either reserve the remaining squash for another use or scoop out the seeds and thinly slice the flesh to serve alongside the long noodle strands.
Note: The spaghetti sauce recipe here is awesome because it simmers all day in the slow cooker while you are hard at work doin’ what you do, so the house smells amazing when you get home. The noodles only take about 20 minutes, so you can cook ’em right before you eat.
1 tablespoon extra-virgin olive oil
1 pound ground beef
1 pound loose pork sausage
1 (28 oz) can diced tomatoes, undrained
2 (15 oz) cans tomato sauce
1 (6 oz) can tomato paste
1 tablespoon herbes de Provence or dried basil
1 teaspoon Dried Oregano
½ teaspoon sea salt
½ teaspoon black pepper
½ teaspoon sweet paprika
6 Butternut Squash
1 teaspoon extra-virgin olive oil
sea salt and black pepper to taste
Heat the olive oil in a large skillet over medium-high heat. Add the beef, sausage, onions, and garlic and cook for about 10 minutes, stirring often, until the sausage is no longer pink.
Transfer the contents of the skillet to a slow cooker and add the remaining sauce ingredients. Stir, cover, and cook on low for 8 hours.
Preheat the oven to 350°F. Cut off the narrow part of both squash and peel the skin using a knife or vegetable peeler. You should have 6 nice, solid pieces of squash (with no hollow, seed- filled section). Run these through a spiral slicer to create long, thin noodles. Toss the noodles with the olive oil and season with salt and pepper. Spread over an 18 × 26-inch rimmed baking sheet and bake for 5–8 minutes, until tender.
Serve a pile of tender butternut squash noodles with the warm spaghetti sauce.