Low Carb Squash Noodles is a great healthy noodle option, a fun swap for your pasta. The winter squash roasts quickly and can go anywhere zucchini noodles can go. This Low Carb Squash Noodles Recipe will definitely bring color to your table, not to mention its amazing and incredible taste. This dish will surely be the star of the occasion!
Butternut Squash Noodles Recipe by Yumna Jawad
You can enjoy this dish by simply seasoning it with salt, pepper and butter or olive oil, or you can add a sauce to them like Alfredo or marinara. Once you make the zoodles, you can boil, sauté or oven-roast them for a delicious fall-inspired low-carb noodles.
How to cut and peel butternut squash?
Butternut squash is tubular in shape with a wide neck part that is seeded. You want to cut the butternut squash right where the shape changes from the tube to the wide neck. You can save that wide piece to peel, seed and chop and roast a later time.
As for the neck of the butternut squash, trim off the end so you can stand it upright on a cutting board, and use a knife or vegetable peeler to remove the skin. Now you’re ready to make noodles! And of all the vegetables, like zucchini noodles and sweet potato noodles, this butternut squash was the toughest one, and small handheld spiralizers may have a tough time doing the job.
We recommend you using something strong and sturdy like the Paderno spiralizer or something similar. And, you want to use the thickest blade to push the butternut squash through the machine. This is the hardest part of the recipe, but if you keep the squash sturdy, it should only take you a couple minutes.
Can I freeze butternut squash noodles?
Yes, you can freeze butternut squash noodles. But if you’re going to freeze them, we recommend doing so before cooking them. Squash retains a lot of water which can yield to a mushy consistency if frozen and thawed. To freeze the uncooked butternut squash noodles, simply place in a freezer-safe container or bag for up to 3 months.
Other recipes you might like to try: Paleo Vegetarian Ratatouille, Easy Vegetable Ramen, Black Bean Mushroom Soup
Low Carb Squash Noodles
- 3/4 butternut squash spiralized
- 1 garlic minced, optional
- 2 tbsp butter or olive oil
- 1 tsp kosher salt
- 1/2 tsp Freshly ground black pepper
- Fresh chopped parsley for serving
- freshly grated Parmesan for serving
- Heat butter in a large saucepan over medium-high heat. Add garlic and cook until fragrant, about 30 seconds.
- Add the butternut squash noodles and cook for 5-7 minutes, depending on the thickness of your noodles, stirring occasionally with tongs until they are fork tender.
- Season the noodles with salt and pepper, grate parmesan cheese on top and sprinkle with fresh parsley, if desired.
- Preheat oven to 425°F. Place noodles on a large baking sheet. Add garlic, butter, salt and pepper, and roast until fork-tender and golden in spots, about 10 minutes.
- Grate parmesan cheese on top and sprinkle with fresh parsley, if desired.
- Storage: Store any leftovers in an airtight container. They will last up to 3 days in the fridge, but the consistency is best if eaten the first day.
- Equipment: Use the Paderno Spiralizer to create the butternut squash noodles. It's strong and sturdy and can handle the large size of the squash.
- Nutritional Data: The information below is an automated estimate. It could vary based on cooking methods and ingredients used.