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Looking for a quick and easy low carb, gluten-free, vegetarian side dish for your holiday menu? These roasted Butternut Squash Noodles are topped with a nutty browned butter, Parmesan cheese, and a sprinkling of fresh chopped parsley, for a delicious dish that cooks in 10 minutes, or less, and uses very few ingredients.
Are you still looking for low carb and keto squash recipes? Give this Keto Maple Roasted Butternut Squash and Brussels Sprouts or Quick Curried Squash Soup a try!
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MORE KETO & LOW CARB SQUASH RECIPES
Low Carb Brown Sugar Chile Acorn Squash | Sheet Pan Roasted Fall Vegetables
I don't know about you, but my mind has been wandering to all things holiday lately.
I mean, I know it isn't even Halloween yet, but 2020 has been a wacky year! It feels like a decade instead of a year really!!
I normally get super excited for Halloween, decorate, make baggies for the trick-or-treaters, and dress up, but with no trick-or-treating this year we didn't even set up our spooky stuff.
So what else makes me happy?
The holidays, and food of course!
I have been working on a ton of new recipes and repurposing some of my old ones into low carb and keto-friendly ones.
Keep an eye out for the Low Carb version of my Pumpkin Alfredo, and an out-of-this-world delicious low carb version of my Simple Salisbury Steaks. That recipe has been a blog and family fave for years and I finally got it updated to fit the low carb lifestyle!
We, here at the Burlshuesman Casa, are pasta lovers.
Prior to my switch to the low carb lifestyle, we probably had pasta at least twice a week.
Thankfully the Mr was open to pasta alternatives, so we have enjoyed things like Herbed Spaghetti Squash with Garlic and Parmesan, Beef Zoodle Stir Fry Chicken Alfredo Zoodle Bake, Low Carb Chicken "Ramen", Lemon Garlic Zucchini Noodles, and Low Carb Cauliflower "Mac and Cheese".
But this year I have really gotten into all things squash, and he has been game for it and right there enjoying the ride with me.
I really love this man!
One of my favorite restaurant pasta dishes is the spaghetti with browned butter and mizithra cheese from The Spaghetti Factory.
I big ol' huge pink puffy heart that dish!
So I decided to start there and run with it.
Butternut squash is one of our faves. We love it roasted in this Sheet Pan Roasted Vegetables, which is another great holiday side BTW, and also in this Quick Curried Squash Soup.
So I thought, why not make some butternut fettuccini noodles, and then top them with browned butter and, instead of the mizithra cheese, freshly grated parmesan cheese?
Kevin's response?
Ummm yes, please!
Have I mentioned I love this man?
My second goal, aside from noodle deliciousness, was to use as few ingredients and as little time as possible.
You guys also know I love to use a sheet pan whenever I can.
I actually tried a few different methods of cooking for these "squoodles".
I tried sauteeing in a pan, boiling, and microwaving them.
Roasting is hands down the BEST way. It produces the best taste and texture.
INGREDIENTS NEEDED FOR THESE BUTTERNUT SQUASH NOODLES
- Butternut squash
- Olive oil
- Salt
- Pepper
- Unsalted butter
- Parmesan cheese
- Fresh flat-leaf parsley
For this recipe look for squash that has a long thick neck.
You can't spiralize the round bottom where the seeds are at.
I usually chop those up and freeze them to roast them later.
To make the squash noodles, peel the neck part of the butternut squash and trim the top off.
Then using the thickest noodle blade process butternut into noodles.
Since butternut squash is harder than other vegetables like zucchini and sweet potatoes, it is important to make sure that the squash is securely pressed onto the prongs before you start turning the wheel to turn it into noodles.
You will also probably have to trim the noodles because they will be long and to be able to measure them.
FAQ ABOUT BUTTERNUT SQUASH NOODLES
Can I make butternut squash noodles without a spiralizer? Yes, you can use a julienne peeler if you do not have a spiralizer but I warn you, from experience, it is quite the arm workout! If you give these a try and like them I recommend buying a spiralizer to make your job easier!
Can I freeze butternut squash noodles? Yes, you can but I recommend freezing them before cooking. If you decide to do so, spiralize your squash, place it in a plastic bag in 1-cup portions, and store it for up to 3 months in the freezer.
How do I store the leftovers? IF, and that is a big if, you have leftovers and store them in the fridge in an airtight container for up to 3 days.
MORE GREAT PASTA LOW CARB ALTERNATIVE RECIPES
- Lemon Garlic Zucchini Noodles
- Low Carb Chicken Ramen
- The BEST Keto Lasagna
- Pesto Zucchini Lasagna
- Roasted Balsamic Beet Noodles
- Butternut Squash Noodles with Mushroom Cream Sauce
Butternut Squash Noodles with Brown Butter and Parmesan
These roasted Butternut Squash Noodles are topped with a nutty browned butter, Parmesan cheese, and a sprinkling of fresh chopped parsley, for a delicious dish that cooks in 10 minutes, or less, and uses very few ingredients.
Equipment
Ingredients
- 4 cups (2 10-inch squash) butternut squash noodles
- 2 tablespoons olive oil
- pink salt
- cracked black pepper
- 1 stick unsalted butter sliced into tablespoons
- 1/4 to 1/2 cup Parmesan cheese (depending on taste) grated
- Fresh chopped flat-leaf parsley
Instructions
- Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
- Toss the squash noodles with the olive oil and salt and pepper and spread out on the baking sheet.
- Roast the noodles for 7 to 10 minutes, or until they soften.
- Meanwhile, in a small saucepot, heat the butter over medium heat until it melts. It will begin to foam a bit and that is good. That is your signal to start the work.
- Now whisk whisk whisk and whisk some more. You want to keep that butter moving. It will go from light, to lemony yellow, to brown. Once this happens, and you will smell that lovely nutty smell. You are done. Remove it from the heat and pour it into a cool container to stop the cooking process.
- You can strain the butter to remove and little bits but we like the flavor so I keep them in. Toss your squash pasta in the browned butter, pile it on a plate, top with Parmesan cheese and chopped parsley.
Notes
Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Recipes may contain errors, so please use your common sense when following them.
Nutritional information is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs will not be included as it has a glycemic index of 0 (meaning it does not spike blood sugar) and it’s not metabolized. Net carbs are the total carbs minus fiber.
Disclaimer
Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Recipes may contain errors, so please use your common sense when following them. Nutritional information is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs will not be included as it has a glycemic index of 0 (meaning it does not spike blood sugar) and it’s not metabolized. Net carbs are the total carbs minus fiber.
Nutrition
Calories: 371kcalCarbohydrates: 20gProtein: 4gFat: 32gSaturated Fat: 17gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 66mgSodium: 101mgPotassium: 7mgFiber: 4gSugar: 4gVitamin A: 706IUCalcium: 7mgIron: 0.04mg
Tried this recipe?Let us know how it was!
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