A lovely, veggie-centric dish this Roasted Butternut Squash Noodles recipe is a tasty way to enjoy vegetables as pasta. This post shows how to cook butternut squash noodles in the oven for an easy, healthy side dish. It’s like a baked vegetable spaghetti! Leave off the cheese for vegan or Whole 30 recipes.
ROASTED BUTTERNUT SQUASH NOODLES
Turn those garden vegetables into roasted butternut squash pasta! This is an easy, healthy side dish and a smart way to sneak more nutritious veggies into your diet.
I serve this butternut squash noodles recipe with chicken (pan fry some tenders while the butternut squash spirals are roasting in the oven) but you could also serve this recipe as vegan – simply double it and leave off the cheese at the end. Maybe saute up some tofu to go along with it?
INGREDIENTS FOR THIS RECIPE
One of the BEST things about this butternut squash noodles is the simple ingredient list!
- spiralized butternut squash
- olive oil (or your favorite cooking oil)
- fresh basil
- salt, pepper, and optional crushed chilis
- parmesan cheese (leave off for vegan)
HOW TO PREPARE BUTTERNUT SQUASH NOODLES
Alright, so how to cook squash noodles for pasta. The first thing you are going to need is spiralized squash. I kind of cheated by buying a pre-spiralized squash. I don’t actually own a spiralizer so this is my option. If you want to do your own follow this link to learn how to spiralize butternut squash.
Spread your butternut squash turned spaghetti noodles evenly on a parchment-lined baking sheet.
Drizzle your oil over the squash noodles and season with salt and pepper. You can also add a pinch of crushed chili flakes if you like a bit of spice. Be careful though as those chilis pack a punch.
Roast until they are tender and crisping up in certain spots. Top with fresh basil and Parmesan cheese.
Treat yourself to the real cheese too – you’re worth it. 😉
MORE HEALTHY SIDE DISH RECIPES:
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A lovely, veggie-centric dish this Roasted Butternut Squash Noodles recipe is a tasty way to enjoy vegetables as pasta. This post shows how to cook butternut squash noodles in the oven for an easy, healthy side dish. It's like a baked vegetable spaghetti! Leave off the cheese for vegan or Whole 30 recipes.
- 4 cups spiralized butternut squash noodles
- 3 tbsp olive oil
- 1/4 tsp sea salt
- 1/4 tsp fresh ground pepper
- 1/8 tsp chili flakes optional
- 2 tbsp fresh chopped basil
- 1/4 cup freshly grated Parmesan cheese
Heat the oven to 400 and line a baking sheet with parchment paper.
Spread the spiralized noodles onto the baking sheet, drizzle with the olive oil and toss well. Add the sea salt, fresh pepper, and chili flakes (if using) and toss again well to combine.
Spread the noodles evenly again and roast in the oven for 12-15 minutes, stirring, and rotating the baking sheet at the halfway mark. You want the noodles to be tender and starting to brown in parts but be careful they don't burn.
Remove from the oven and serve warm. Top with fresh basil followed by freshly grated Parmesan cheese.
- to make this recipe vegan leave off the cheese
- make this a meal by pan-frying some chicken tenders while the squash noodles are roasting - easy dinner!
- double the recipe and add seared tofu for a vegetarian entree