Skinny Butternut Squash Noodles

The holidays brought a lot of delicious cookies, cakes, and cheese plates. Yum! We just couldn’t resist and have leftovers we proudly took home to prove it. When scrolling for new recipes I found this post from Skinnytaste which detailed how to make butternut squash noodles. We always have butternut squash around the house so I thought why not give it a try! They were delicious. We used our inspiralizer larger blade to cut the noodles, then baked them in the oven with olive oil salt and pepper. I found if you put the butternut squash in the microwave for one minute it made the squash easy to peel and cute. Then we paired the butternut squash noodles with Giada’s classic marinara and turkey meatballs, topped with cheese and parsley. We even had some butternut squash and marinara sauce leftover that to freeze for a future weeknight. What are your favorite post holiday skinny meals?

Butternut Squash Noodles

Inspiralizer balde B

2 large Butternut Squash

Olive Oil

Salt and Pepper

Preheat oven to 400 degrees. Cut the larger bottom off the butternut squash, we can only make the top portion into noodles. Microwave the top portion of the butternut squash for one minute. When complete let cool and peel the butternut squash. Then spiralize with blade B.
Cut the noodles into desired length and place on baking sheet. Drizzle olive oil over noodles and sprinkle with salt and pepper. Bake for 10 minutes.

Top butternut squash noodles with classic marinara, turkey meatballs, parsley and grated cheese.

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