Finally getting back into the healthy eating kick after a splurge filled June/first week of July, and it feels so good! My body responds very poorly to eating processed foods and sweets now a days, so much so that I got sick for the first time in over a year following my trip to Canada last week. Food plays such an important role, my friends! So, this week I paid a visit to the grocery store and tried to stock up on lots of vegetables, fruits, and healthy options for myself, and when I spotted a sale on butternut squash I was super excited to try making this yummy pasta for the first time.
I gave up pasta after I finished playing collegiate hockey in 2015 (eating it every weekend for pregame meal for four years can make you pretty sick of it!) so these vegetable pasta and noodle substitutions are amazing alternatives. I honestly find that they taste better and are way more flavorful than regular pasta, and when combined with some added meats or vegetables they make for one filling and healthy meal.
1 Butternut Squash, spiralized
2 cups Baby Spinach
1 tbsp fresh (or dried) Parsley
Salt + Pepper (to taste)
Optional: Butter, Parmesan Cheese
- Preheat the oven to 400°F
- Prepare squash to spiralize by cutting off the ends and peeling the skin of the squash. If you do not have a spiralizer, you can also use the peeler to slice off long, noodle like pieces.
- Cover a baking sheet with tin foil for easy clean up and place prepared noodles on the sheet evenly before covering the noodles with a drizzle of olive oil. Use your hands to toss the pasta and coat the noodles evenly, then add salt and pepper to taste.
- Cook the pasta for 10-15 minutes (depending on your oven!) or until the pasta is firm, not crispy. Keep an eye on them while they are baking to ensure they do not burn.
- Remove pasta from the baking sheet and place in a bowl, adding fresh baby spinach and tossing together until they start to wilt. Add fresh parsley or any meat you might like, this is also delicious with ground turkey or grilled chicken!
- Plate and top with optional Parmesan cheese and butter.
And that’s it! A quick, easy, and healthy dinner or lunch option that saves both time and money! I have cooked lots of different types of vegetable noodles and I think these might be my favorite. Some of the others like zucchini noodles or sweet potato can get soggy and lose their flavor once you cook them but these butternut squash noodles were incredibly flavorful and light. I can’t wait to combine them with some other ingredients to see how it comes out!