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!
Prep Time5 mins
Cook Time18 mins
Total Time23 mins
Servings: 4 servings
- 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
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%