Roasted Spiralized Butternut Squash Noodles
"Roasted Spiralized Butternut Squash Noodles offer a nutritious twist on traditional pasta, making them a delightful side dish or a stand-alone meal. They come together quickly, needing just around 10 minutes in the oven to achieve a perfectly tender texture."
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Ingredients
- 20 ounces from 1 large top portion of butternut squash, peeled
- 2 teaspoons olive oil
- 1/4 teaspoon kosher salt
- black pepper
Instructions
- 1
Begin by heating your oven to 400°F. Prepare two large baking sheets by lightly misting them with cooking oil.
- 2
Take the butternut squash and slice off the top section that can be spiralized, setting aside the bottom half for a different dish. Remove the skin by peeling it away.
- 3
Cut the butternut squash into two manageable pieces to facilitate the spiralizing process. Use the thickest noodle setting on your spiralizer to create the noodles, then chop them into 6-inch segments for easier consumption.
- 4
Place the spiralized noodles onto the oiled baking sheets, drizzling each portion with 1 teaspoon of oil, sprinkling on 1/4 teaspoon of salt, and adding black pepper according to your taste.
- 5
Roast the noodles in the oven until they become tender, which should take about 7 to 10 minutes.
Nutrition Information
Notes & Tips
- The top straighter part of the butternut is the only part that can be spiralized as the bottoms part with seeds is not solid and therefor it would not work. For this recipe you’ll need one large butternut for two people. The top part that gets spiralized should be about 20 ounces once trimmed and peeled.