- VE
- GF
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.
Ingredients
Instructions
- Step 1
Pre-heat the oven to 400 degrees F.
- Step 2
Prepare your squash by cutting off the ends, cutting it in half, and peeling the half of the squash that you plan to use.
- Step 3
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.
- Step 4
Place the noodles on a baking sheet, drizzle with olive oil, sprinkle with S&P, and toss the pasta to coat it all.
- Step 5
Bake in the oven for 10-12 minutes until the pasta is tender but not crispy at all.
- Step 6
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??
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@food-with-feeling
I’m Brita! I’m the writer, photographer, videography, cookbook author, and chef around these parts. I’ve enjoyed testing and creating new recipes and sharing them with you! I have one simple goal: to help you cook more wholesome, simple and DELICIOUS meat free recipes whether you’re vegetarian, vegan, or a carnivore looking to incorporate more veggie forward recipes into your life!
Per serving
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