butternut squash noodles with a creamy garlic sauce with arugula on white plate with fork

Creamy Garlic Butternut Squash Noodles

This creamy garlic butternut squash noodles recipe is going to be your new go to pasta recipe! It's Whole30, dairy free, paleo, vegan and allergy friendly! 
Course dinner
Cuisine Italian
Keyword allergy friendly, dairy free, gluten free, noodles, paleo, pasta, vegan, whole30
Prep Time 5 minutes
Cook Time 18 minutes
Total Time 23 minutes
Servings 4 servings
Calories 327kcal
Author Sam


  • 1 butternut squash, spiralized see notes in post on instructions
  • 1 tbs avocado oil
  • 4 cups organic arugula
  • 1/4 tsp salt

Creamy Garlic Sauce


  • 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



Calories: 327kcal | Carbohydrates: 24g | Protein: 11g | Fat: 22g | Saturated Fat: 2g | Sodium: 595mg | Potassium: 733mg | Fiber: 4g | Sugar: 4g | Vitamin A: 410.7% | Vitamin C: 51.4% | Calcium: 15.7% | Iron: 28.2%