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!
Servings 4 servings
Calories 327kcal
Equipment
- Spiralizer
Ingredients
- 1 butternut squash, spiralized see notes in post on instructions
- 1 tablespoon avocado oil
- 4 cups arugula or fresh baby spinach
- ¼ teaspoon sea salt
Creamy Garlic Sauce
- ½ cup hemp hearts or soaked cashews
- ½ cup water
- 2 tablespoons garlic olive oil or olive oil and garlic powder, see notes
- 1/4-1/2 teaspoon sea salt
Instructions
- Preheat the oven to 400F
- Peel and spiralize the butternut squash1 butternut squash, spiralized
- Divide the butternut squash between 2 baking sheets (lined with parchment paper) and bake at 400F for 12-15 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)½ cup hemp hearts, ½ cup water, 2 tablespoons garlic olive oil, 1/4-1/2 teaspoon sea salt
- Heat up a cast iron skillet or large pan. Add 1 avocado oil and the organic arugula. Season with salt and sauté 1 minute, then cover and cook 1 more minute, until wilted.1 tablespoon avocado oil, 4 cups arugula, ¼ teaspoon sea salt
- Add the butternut squash noodles to the arugula and pour the sauce onto the noodles. Stir well. Serve hot.
Video
Notes
If you don't have garlic infused olive oil, add 1 tsp of garlic powder to 2 tablespoon of olive oil.
TIP: If you cannot easily spiralize your butternut squash, microwave it for 2-3 minutes first. This will make it easier to spiralize.
If you do not have a spiralizer, you can buy spiralized butternut squash at the grocery store. Check the refrigerated produce section. Sweet potato noodles could also be used here.
Nutrition
Calories: 327kcal | Carbohydrates: 24g | Protein: 11g | Fat: 22g | Fiber: 4g | Sugar: 4g
