Roasted Spiralized Butternut Squash Noodles

Spiralized vegetables are a great substitute for pasta noodles. Turn apples, squash, zucchini, carrots, beets or sweet potatoes into curly strands. Enjoy cooked, roasted or fresh.

20 ounces (from 1 large) top portion of butternut squash, peeled
2 teaspoons olive oil
1/4 teaspoon kosher salt
Black pepper, to taste

Preheat the oven to 400F.  Lightly spray 2 large baking sheets with oil.

Trim the top portion of the butternut that can be spiralized, reserving the bottom for another recipe. Trim the top off and peel the skin off. Cut the butternut in 2 pieces so it’s easier to handle, then spiralize using the thickest noodle setting of your spiralizer. Cut into 6 inch lengths so it’s easy to eat. Transfer to the prepared baking sheets and drizzle each with 1 teaspoon oil, 1/4 teaspoon salt and black pepper to taste. Roast until soft, 7 to 10 minutes. Makes 2 1 1/2-cup servings.

Calories: 153 , Fat: 5 g,  Saturated Fat: 1 g,  Carb: 30 g, Fiber: 8 g, Protein: 3 g, Sodium: 152 mg Cholesterol: 0 mg

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