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Butternut Squash Noodles

Butternut Squash Noodles

Course Main Course
Keyword butternut squash noodles
Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings 4
Calories 178 kcal

Ingredients

  • 8 cups spiralized butternut squash noodles two large butternut squashes
  • 4 tsp. extra virgin olive oil
  • 1 tsp. garlic minced
  • 2 Tbsp. shallots minced
  • ½ cup low-sodium vegetable broth
  • 1 tsp. freshly ground black pepper
  • 1 Tbsp. fresh lemon juice
  • ½ tsp. dried rosemary crushed
  • pinch sea salt to taste

Instructions

  1. Heat a large saucepan over medium-high heat.

  2. Once hot, add olive oil, garlic and shallots. Reduce the heat to medium and cook for 5 minutes, stirring frequently or until garlic and shallots begin to brown on the edges.

  3. Add the butternut squash noodles (don’t be alarmed if they are overflowing in your saucepan, they will begin to shrink quickly). Allow to cook for 4-5 minutes, stirring frequently, until they begin to shrink.

  4. Add the vegetable broth, pepper, lemon juice and rosemary, cover and reduce to heat to low.  Allow to cook for another 4-5 minutes, or until the noodles become soft and the broth has been absorbed.

  5. Season with a pinch of sea salt if desired and give one last stir.

  6. Remove from heat and transfer to a large serving bowl. Serve warm.

Recipe Notes

  • The easiest way to turn your butternut squash into ‘noodles’ is to buy a spiralizer or to julienne them. Alternatively, to make things a lot easier, you can look for them pre-spiralized at your local market! If preparing the squash yourself, simply peel and cut the squash in half, scoop out the seeds and go to town with your spiralizer or julienne.
  • Adding a lean protein to the noodles would be a great way to round out the meal. Some healthy options include lean ground turkey or diced chicken breast that you can stir right into the warm cooked noodles.

The Nutrition Facts box below provides estimated nutritional information for this recipe.