Butternut Squash Noodles
What’s your favorite vegetable pasta ? This is my current fave’ : butternut squash noodles. So tasty, so good !
In general, I love to replace pasta by vegetables whenever it’s possible and to add more vitamins into my daily routine.
This butternut squash noodles recipe hides an impressive amount of nutrients and I am very happy with this creation : a lot of sweetness thanks to its ingredients. It is a delicious mix of fennel, Brussels sprouts, ginger, garlic and butternut squash that bursts into a delicious panel of flavors (and surprisingly you don’t taste the Brussels sprouts at all but you get the vitamins). Baby tomatoes add a sweet juicy and roasted flavor to this incredible spaghetti. Delicious !
What to do?
Very very very simple : roast the tomatoes.
Saute the veggies.
Spiralize and add the noodles.
Add the spinach and tomatoes to the mix. DONE !
If I don’t eat cheese, I like to add toasted desiccated coconut (toasted with soya sauce) for more crunchiness (like you would add some Parmesan to a pasta bowl).
Top Tip about “liquid aminos”
You’ll noticed that I add a splash of Bragg liquid Aminos into the recipe.
First, because it tastes like heaven! It has a very rich umami flavor ” bitter, salty, sweet, and sour”.
It’s also a source of protein, often used as a substitute for soy sauce and tamari. It’s gluten-free so it is an excellent option for those with Celiac disease and it’s free of any genetically modified organisms!!
I even use it for my salads or to top my avocado butter. DELICIOUS!
Healthy butternut squash noodles and…
Sweet and salty, satisfying & healthy !
If you make it
If you make the butternut squash noodles, tag me on Instagram as @live.and.taste and use #liveandtaste hashtag.
Feel free to ask me any question or leave me a comment (reply) below the recipe, I will be thrilled to reply to you.
Healthy greetings from Laetitia
BUTTERNUT SQUASH NOODLES
Ingredients
- 600 gr butternut squash (seeded end removed), peeled and spiralized*
- ½ fennel bulb, finely chopped
- 5-6 brussels sprouts, finely chopped
- 2 cm fresh ginger, grated
- 2-3 garlic cloves, grated
- 1-2 tbsp olive oil or coconut oil
- 1 tbsp Bragg liquid Aminos or Tamari (gluten free)
- Few spinach leaves
- 2 cups baby tomatoes, pricked
- ½ tbsp olive oil
- To taste fresh ground pepper and Himalayan salt
Instructions
- Preheat the oven to 195C. Toss baby tomatoes with 1/2 Tbsp of olive oil, add salt and pepper to taste and roast them for 10-15 min and set aside.
- In the meantime, spiralize butternut squash* using a spiralizer or a peeler. Set aside.
- Heat 1 Tbsp of oil (olive or coconut) in a large frying pan, add fennel, Brussels sprouts, ginger, garlic, salt and pepper to taste. Saute over medium heat for 8-10 min or until tender.
- Add the butternut squash spaghetti and 1 Tbsp of Bragg liquid Aminos and cook for about 8-10 minutes more. Add few spinach leaves at the last minute and stir.
- Add the roasted tomatoes and stir.
- Serve immediately and add some toasted desicated coconut for more flavors !
