Spiralized Butternut Squash Noodles
These spiralized butternut squash noodles are a low-carb, gluten-free alternative to pasta, perfect as a side dish or as a base for your favorite sauces.
- Prep10 min
- Cook10 min
- Total20 min
- DifficultyEasy
- Servings4
Transform a humble butternut squash into a vibrant, noodle-like dish that's as versatile as it is healthy. Spiralizing the squash creates long, tender strands that cook quickly and absorb flavors beautifully.
You can prepare these noodles on the stovetop for a quick sauté or roast them in the oven for a caramelized, golden finish. Both methods yield a delicious, low-carb side that pairs well with garlic, butter, and a sprinkle of Parmesan.
Ingredients
Servings
Converted amounts are rounded.
Method
- Stovetop method: In a large skillet, melt the butter over medium-high heat. Add the minced garlic and cook for about 30 seconds until fragrant.
- Add the spiralized butternut squash noodles to the skillet. Cook for 5–7 minutes, stirring occasionally with tongs, until the noodles are fork-tender. Adjust time based on noodle thickness.
- Season the noodles with salt and pepper. Serve immediately, topped with freshly grated Parmesan and chopped parsley if desired.
- Oven method: Preheat the oven to 425°F. Spread the spiralized butternut squash noodles on a large baking sheet. Dot with butter, add garlic, salt, and pepper, and toss to coat.
- Roast for 10–15 minutes, tossing halfway through, until the noodles are fork-tender and golden in spots. Remove from oven, top with Parmesan and parsley, and serve.
💡 Tips
- For best results, use a spiralizer with a medium or thin blade to get noodle-like strands.
- If you don't have a spiralizer, you can use a julienne peeler or a sharp knife to cut the squash into thin strips.
- The oven method gives a slightly caramelized, nuttier flavor; the stovetop method is quicker and yields a softer texture.
Inspired by a recipe from FeelGoodFoodie