Butternut Squash Pasta

Today we’re eating Butternut Squash in noodle form. Because, why not??? Well, it’s because I really love pasta and would eat it every single meal if possible. And, it gives me an excuse to use my spiralizer which I find overly exciting.

Author: Food with Feeling

Meal Type: Eggs Free

Cuisine: American

Difficulty: EASY

Prep. Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Servings: 2 Servings

Calories: 378 kcal per serving

Ingredients

½ - butternut squash
Olive oil
Salt & Pepper
2 tablespoons - butter
2 tablespoons - fresh parsley, or other herb
3 tablespoons - parmesan cheese

Instructions

Pre-heat the oven to 400 degrees F.
Prepare your squash by cutting off the ends, cutting it in half, and peeling the half of the squash that you plan to use.
Load the squash on the spiralizer and spiralize the whole half. You can also use a peeler to peel the squash into long thin, noodle like, strips. Using clean kitchen scissors, roughly cut the noodles so that they are about the same length as traditional pasta.
Place the noodles on a baking sheet, drizzle with olive oil, sprinkle with S&P, and toss the pasta to coat it all.
Bake in the oven for 10-12 minutes until the pasta is tender but not crispy at all.
Plate the pasta on 2 plates and top each plate with half of the butter, half of the parsley, and half of the cheese. ENJOY!!! Easy, right??

Nutrition