A low carb “pasta” dish with seasonal favorite veggie, Butternut Squash, is a great way to eat a fun, colorful and healthy meal that the whole family will love. Bonus, it gets done in under 15 mins.
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The zoodles (zucchini noodles) or spiralized veggie craze came in several years ago and everyone was making “noodles” with so many different kinds of veggie. Even though the craze has died down, some of these spiralized veggies are still a great way to make your meals a little different from the usual things you eat.
Make a low carb alternative to your favorite pasta or noodle recipe or just eat them as a side dish. Either way, there are some great ways to use these veggies in your life and this Butternut Squash Noodles with Kale, Goat Cheese and Pine Nuts is just one way.
How to make butternut squash noodles?
Peel the squash and cut in half lengthwise. Scoop out the seeds and cut into long pieces to fit in the spiralizer and have at it.
I personally prefer to buy spiralized noodles. WholeFoods, Sprouts and even Safeway has them already spiralized. It just saves you a whole lot of time.
How to cook butternut squash noodles?
- Boil - you can boil these noodles on the stove top just like your regular spaghetti or any other pasta or noodles. Cook in salted water for about 3 mins. Drain and use.
- Saute - I believe that these noodles taste the best when sauteed in a pan on the stove top with a little olive oil and some aromatics like garlic, onions or shallots.
- Roast in Oven - Another option is to roast in the oven like you would any other veggies- spread it out on a baking tray, toss with olive oil, salt and pepper. Bake at 350F for about 10 mins, till it is soft.
Health benefits of Butternut Squash
Butternut squash is low in calories but has a ton of nutrients like Vitamin C, Vitamin A, Potassium, and Fiber.
- Rich in Beta Carotene. Like any other orange colored vegetable, butternut squash is rich in beta carotene, which is a precursor to Vitamin A that boosts your immune system.
- Fiber rich - this helps the digestive system and keeps blood sugar in check.
- Tons of Vitamin C, an immune booster.
- Rich in Potassium - Potassium is great for reducing and preventing high blood pressure.
- High Water content - Butternut squash has a very high water content (about 87%) in one serving, which can help you keep hydrated.
You will love these Butternut Squash recipes:
- Slow Cooker Butternut Squash and Chickpea Soup
- Fettuccine with Butternut Squash Alfredo
- Apple Ginger Butternut Squash Soup
- Butternut Squash Lasagna with Marinara Sauce
- Paneer Butternut Squash Patties
- Butternut Squash and Cherry Tomatoes Orzo
- Butternut Squash Goat Cheese Galette
- Instant Pot Butternut Squash and Kidney Beans Chili
- Masala Turkey Meatballs in Butternut Squash Makhani Sauce
This Butternut Squash Noodles recipe is
- Low carb
- Easy no sauce recipe
- Can be served as a meal in itself or as a side or as a base for a meal (like topping it with some meatballs or eggplant parmesan or chicken parmesan)
- Really good for you
- Done in under 15 mins.
Ingredients for butternut squash noodles recipe
- Butternut squash noodles
- Olive Oil
- Shallots
- Tomato
- Baby Kale, Arugula or Spinach
- Goat cheese crumbles
- Pine nuts
- Salt and Pepper
How to make butternut squash noodles recipe
- Saute the shallots and squash noodles in olive oil
- Add the tomato, salt and pepper.
- Wilt some greens into it ( baby kale, baby arugula, baby spinach or mixed greens are a great option)
- Mix in some crumbled goat cheese
- Toast some pine nuts and top the noodles with it.
Recipe tips for making butternut noodles
- You can add some garlic with the shallots to add more flavor.
- You can use any greens to it. If they are not baby greens, just chop them up a little and add to the dish.
- Pine nuts are great as they go really well with the goat cheese. But they can easily be substituted with any other nuts - walnuts and pecans are great options.
- Goat cheese makes this noodle dish creamy and rich, but in a pinch, it can be substituted with some feta or parmesan. I would suggest to really stick with the goat cheese if you can.
📖 Recipe
Butternut Squash Noodles with Goat Cheese and Pine Nuts
Ingredients
- 10 oz butternut squash noodles about 2 cups
- 2 tablespoon olive oil
- 4-5 shallots chopped
- 1 roma tomato chopped
- 1 cup baby greens baby kale, baby spinach, baby arugula or mixed baby greens
- ½ cup crumbled goat cheese
- ¼ cup pine nuts
Don't forget to check out Step-by-step instructions with photos in the body of the post above
Instructions
- Toast the pine nuts in a skillet over low heat, till golden brown all over. Keep tossing them every once in a while to keep them from burning. Remove from pan and keep aside.
- Heat the olive oil in a shallow pan. Add the butternut squash noodles and shallots. Sauté well for 2-3 mins, till the noodles become soft and the shallots are translucent.
- Add the chopped tomato, salt and pepper. Mix well and sauté for a minute or two.
- Add the mixed greens and sauté till they wilt.
- Turn off heat, add in the goat cheese and pine nuts and toss well to mix.
- Serve warm.
Notes
- You can add some garlic with the shallots to add more flavor.
- You can use any greens to it. If they are not baby greens, just chop them up a little and add to the dish.
- Pine nuts are great as they go really well with the goat cheese. But they can easily be substituted with any other nuts - walnuts and pecans are great options.
- Goat cheese makes this noodle dish creamy and rich, but in a pinch, it can be substituted with some feta or parmesan. I would suggest to really stick with the goat cheese if you can.
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