Butternut Squash Spaghetti is not just beautiful to look at but also loaded with vitamins and minerals. It is low-calorie and yet delicious paleo lunch.
Most of us have grown up loving potatoes, bell peppers, tomatoes, greens and cucumber. But very few know and enjoy the goodness of squashes like butternut. And who would imagine of cooking low calorie pasta made out of squash! Butternut squash is traditionally used in soups and stews. Endowed with naturally mild sweetness, this winter squash is laden with lots of minerals and vitamins. It promotes eye vision, digestive health and regulates blood pressure. On top of it, it has really low calories which make it a great choice when following a weight-loss program.
For this recipe all you need is a spiralizer and you can instantly make yummy spaghetti like gluten-free noodles, roast them and serve with pasta sauce!
And of course you can add you favourite veggies to make it even more nutritious. And, you can always substitute butternut with zucchini as well.
Serves two people.
- Butternut squash: 1 medium-sized
- Olive Oil: 2 -3 tsp. Recommended product: Zoe Organic Extra Virgin Olive Oil
- Salt: ¾ tsp
- Pepper: ¼ tsp
- Fresh Parsley: 2 tbsp.
- Spaghetti Sauce: ¾ cup. Recommended product: Muir Glen Organic Crushed Tomatoes with Basil
- Parmesan: 2 tbsp
*Spiralizer required to make vegetable noodles.
- Set the Oven to Preheat mode at 180°C while you get started with the rest of the recipe.
- Peel the skin of butternut squash with a vegetable peeler. It is advised to wear kitchen gloves as sometimes the enzymes secreted from the squash during peeling process may cause itching on the hands.
- Cut both the ends off and then cut the squash into halves from the centre. Now you have the long neck of the squash and the bulbous part. Use the long neck part of the butternut squash for spiralizing as it will give longer noodles than the belly portion.
- Check for the right kinds of blades when making squash spaghetti. For example, “Inspiralized” brand Spiralizer offer Blade D for making spaghetti noodles. If you are unsure, try a slice or two before spiralizing all of the squash.
- Snip these noodles into manageable size with a scissors if required.
- Once done, place your noodles on a foil lined sheet pan
- Pour two tsps of olive oil in a small bowl and add salt and pepper to it. Stir it well.
- Now pour the salted oil over the pasta and toss it well to ensure it is evenly coated
- Place the pan in the oven and roast for about 7 minutes.
- Remove the pan from the oven and stir the squash pasta. If still firm, put the pan back in the oven and bake for another 3 to 5 minutes.
- It’s a little tricky to ensure the pasta is just rightly cooked – neither too firm, not too soft or lifeless.
- Once cooked, serve the pasta in plates and top it up with pasta sauce, parmesan cheese and fresh parsley.
THESE GLUTEN-FREE INGREDIENTS NEEDED TO PREPARE THIS RECIPE ARE AVAILABLE AT AMAZON.COM:
End of the recipe. Enjoy your meal!
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