UPDATES to this post!! I now have a fun little recipe video to go along with it :D
Today we’re eating Butternut Squash in noodle form. Because, why not??? Well, it’s because I really love pasta and would eat it every single meal if possible.
Truth be told: I’m not really a fan of spaghetti squash in the form of spaghetti. No matter what I do, it always ends up soggy and mushy and I just don’t love it. So, when I eat spaghetti squash, I eat it in the form of hash browns or baked “mac n’ cheese”. But, that’s all beside the point.
The point: while a bit more work, Butternut Squash makes for some YUMMY noodles!! And, it give me an excuse to use my spiralizer which I find overly exciting.
And since my favorite way to eat pasta is with a little bit of butter, herbs, and cheese, this dish is so super easy to throw together and SO so tasty.
Start by preparing your squash: cut the ends off, peel the whole squash, and then cut it in half. I usually only cook half of a squash at a time. But, if you’re cooking for more than 2 people, the whole squash will be needed.
When the noodles are ready, toss them with olive oil, salt, and pepper.
Throw it in the oven for just 10-12 minutes. Once done, plate the Butternut Squash Pasta.
Toss it with a bit of butter, some fresh herbs, and cheese. Add additional salt & pepper to taste. It’s that easy!
This Butternut Squash Pasta is light and yet still very filling (much like traditional pasta). I love that it fills me up and I have the satisfaction later knowing that I just ate a giant plate of veggies.
This pasta also keeps well and makes for great leftovers for lunch!!