This creamy garlic butternut squash noodles recipe is going to become your new favorite go-to meal. These creamy garlic butternut squash noodles are Whole30, dairy free, allergy friendly, paleo and vegan! They are the perfect meal for those nights when you are just trying to get more whole foods into your life!
This recipe checks a lot of boxes, but let’s be honest, if food doesn’t taste good, we aren’t going to make it again! Trust me I get it! Add to that allergies or picky eaters, and dinner can become more like a war zone than anything else! If you are anything like me, sometimes you just want to give up and serve cereal for dinner. Yup, even though I love to cook, sometimes the idea of cooking something complicated makes me exhausted!
That’s why I love meals like this though – it’s allergy friendly and tastes like the garlic bread you get at the grocery store #winning! The creamy garlic sauce is made with hemp hearts and garlic oil so it’s perfect for low-fodmap diets (yay), and the hemp hearts make it 100% allergy friendly! All you need is a high speed blender (I used our little Ninja bullet) and you will have creamy sauce in 1 minute flat – no chopping or stirring required!
I know that once you make this creamy garlic sauce one time, you are going to change your mind on what allergy friendly food tastes like! Even if you are on a strict diet like low fodmap or you are trying to get creative in your Whole30, this creamy garlic sauce is going to become your new favorite thing! I have already made like 3 batches of it, I’m obsessed! If you are looking for more simple sauces, you should try sundried tomato alfredo sauce or this simple pad thai sauce (that’s Whole30 approved)!
Don’t get overwhelmed by the butternut squash noodles – all you have to do is put them in the oven for 15 minutes – and they are done! Yay for simple easy recipes that actually taste good!
I sauteed up some organic arugula with a pinch of salt, to add some green veggies to this dish. This is totally optional but honestly didn’t take more than 2 minutes, since arugula cooks up so quickly! You could use kale or spinach as well! Just saute it for 1 minute, cover the pan and let it wilt. Once the butternut squash noodles are done, add them to the hot cast iron pan (turn off the heat) and stir in the sauce. I told you it was simple!
You can buy spiralized butternut squash noodles at most grocery stores, but I highly recommend you get a spiralizer (affiliate link) and start making your own noodles. It saves so much money and it’s seriously so simple! Just peel the butternut squash, cut the stem from the top and cut right above the bulb of the butternut squash. Take the long part (the center) and place it on your spiralizer, pressing hard to make sure it’s locked into place. From here just spiralize until you get to the end. Divide the noodles between 2 baking sheets lined with parchment paper and bake for 15 minutes or so at 400F.
Watch how easy it is to make in the video below!
Creamy Garlic Butternut Squash Noodles
- 1 butternut squash, spiralized see notes in post on instructions
- 1 tbs avocado oil
- 4 cups organic arugula
- 1/4 tsp salt
- Preheat the oven to 400F
- Peel and spiralize the butternut squash
- Divide the butternut squash between 2 baking sheets (lined with parchment paper) and bake at 400F for 15 minutes
- While the butternut squash noodles are baking, make the sauce
- Place all the ingredients for the Creamy Garlic Sauce in a high speed blender and blend for 1 minute (I used our Ninja bullet)
- Heat up a cast iron skillet or large pan. Add 1 tbs. avocado oil and the organic arugula. Season with salt and saute 1 minute.
- Cover arugula with a lid and cook 1 minute, until wilted.
- Add the butternut squash to the arugula and pour the sauce onto the noodles. Stir well
- Serve hot
What about you?
- Have you made butternut squash noodles before?
- Do you have any food allergies or sensitivities?