How to Make Butternut Squash Noodles

How to Make Butternut Squash Noodles

January 30, 2019   11 Comments

Ever since I got my spiral vegetable slicer I have been wondering how to make butternut squash noodles.

Butternut squash is such a funny shape and I wasn’t sure how it would work. When I learned How to Make Zoodles, the zucchini was easy to turn into noodles but butternut squash is an entirely different animal.

Right now, the local produce consists of butternut squash, beets, parsnips, carrots, and kale. Yum (not)! It is a challenge to keep making delicious meals if you want to stick with the food you can find at the farmer’s market.

Honestly, I don’t stick with the food at the winter farmer’s market because I would miss fresh lettuce, avocadoes, and tomatoes way too much. I am a fan of all the produce that rolls in from around the world when my neighborhood is turned into a snowy field.

I am always looking for the best way to prepare butternut squash.

This wasn’t that hard. First, you have to make a TUBE of butternut squash so it will be easy to spiralize. I cut off the bulbous end and then peeled the long end with a knife – simply slicing down the sides – fast!

Then, I attached it to my vegetable spiral slicer and turned. Yes, it was harder than zucchini, but it worked with some elbow grease.

The noodles were fantastic and I love the pairing of ricotta and spinach.

This recipe is off the charts healthy with 40% of your daily value of potassium, 576% of your daily value of vitamin A, and 20% of your daily value of iron in one serving.

Just eat it!

I am very curious what others have found to work with the vegetable spiral slicer. What do use it for?

Have you tried butternut squash noodles? What did you think?

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Butternut Squash Noodles with Spinach and Ricotta Recipe

Makes 4 servings

1 medium butternut squash
1 tablespoon olive oil
2 garlic cloves, minced
¼ teaspoon hot pepper flakes
4 sun-dried tomatoes, thinly sliced (packed in oil or in dry package)
½ lemon, zest and juice
1 8-ounce package fresh baby spinach leaves
½ cup part-skim ricotta cheese
grated parmesan cheese (optional)

Slice off the bulbous end of the butternut squash and reserve for another use. Peel tube end and make spiral noodles. You should have about 1 ½ pounds of noodles. Heat olive oil in large pot to medium high and add garlic and hot pepper flakes. Stir for 1 minutes and butternut squash noodles. Cook, covered, for 2 to 3 minutes until the butternut noodles have softened to your liking. Ad the sun-dried tomatoes, lemon zest and juice, spinach and toss until spinach wilts. Adjust with salt and pepper.

Serve immediately with a dollop of ricotta cheese. Add grated parmesan if desired.

For ¼ of recipe = 205 calories, 6.6 g fat, 2.1 g saturated fat, 33.5 g carbohydrates, 8.2 g sugar, 8.4 g protein, 7.0 g fiber, 100 mg sodium, 7 SmartPts

Points values are calculated by Snack Girl and are provided for information only. See all Snack Girl Recipes

Snack Girl receives a small percentage of sales from links to Amazon.com.

Paderno World Cuisine 3-Blade Vegetable Slicer / Spiralizer, Counter-Mounted and includes 3 Stainless Steel Blades

$26.96   $22.95

Amazon.com



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11 Comments:

I've done carrots, you need to use those really fat ones. I find it pairs nicelt with peanut sauce!

on February 4, 2017

So far, I've just used it to make sweet potato curly fries. Maybe not the healthiest but it tastes good!

on February 4, 2017

Hi Snack Girl, Are you using the smaller blade for the noodles? Thanks!

on February 4, 2017

It seems like I have so many kitchen gadgets that I rarely use, but these noodles look really good. Other than zucchini, what else can you make with the slicer?

on February 4, 2017

I've used my spiralizer to make apple spirals for a salad. Cucumber spirals for a Thai peanutty salad. Mostly for zucchini and yellow summer squash. I love my spiralizer. I agree though - I don't want to get too many gadgets - lack of storage - but this one is worth the shelf space - especially when I see the price of spiralized veggies on the fresh produce shelf - yikes! I'll have to try this butternut squash recipe. It looks yummy!

on January 31, 2019

Well, I am a bit lazy (and don’t own a spirilizer) so I just use spaghetti squash and a fork to make a sort of noodles. More like strings. I love it with my homemade tomato sauce and Parma. Cheese. Not sure about much difference in the vitamin count. Love you column.

on January 31, 2019

I love butternut squash. I cut into but sized pieces and roast in the airfryer. Super delicious! I like to Spiralizer, but never tried butternut squash, but I'm going to now 🙂

on January 31, 2019

@Violet, I use the spiralizer with sweet potatoes. I mix red or yellow onions with a potato and a bit of olive oil in a skillet - cover and stir fairly frequently, cooking till soft and sort of caramelized, then poach some eggs on top.
I'm not a fan of butternut squash except in soup, which I love, but I'll try this technique for spiralizing - thanks, Lisa!

on January 31, 2019

and this is why I love Snack-Girl! So many great ideas (that I never would have thought of). Thanks Lisa!

on January 31, 2019

Great recipe! As an older woman with very little elbow grease left, I will stick to grating my veg. It works out great and it is much easier to use and the end product will be just as tasty. I, too, have no more room for gadgets. : )

on January 31, 2019

Hey fantastic recipe as usual and great health tips, that I will be using day to day as I am looking to get healthier. I stumbled up to a weight loss tea that a lot of people swear by and I was thinking about using it in conjunction with a healthy eating plan that you promote. Do you have any advice on this tea here is the link: https://bit.ly/2Sjm8bL please let me know what you think? Really appreciate what you are doing.

on February 1, 2019


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