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

A new way to eat more veggies and less pasta ! Tasty as it has to be.

Category Main Dish

Keyword Egg free, Gluten free, Plant-based

Cook time 30 minutes minutes

Total time 50 minutes minutes

Servings 2 people

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 !

Notes & Tips

*Choose 1 (hard) medium-sized butternut squash and the straightest squash as possible.

Chop off the bulbous and seeded end (and  use it for another delicious recipe : avocado butternut salad  or butternut curry).

Slice the other end and peel squash completely.  Halve the squash (crosswise) and spiralize.