Truth be told: I’m not truly a fan of spaghetti squash in the form of spaghetti. No matter what I do, it always ends up soggy and mushy and I simply don’t love it. So, when I eat spaghetti squash, I eat it in the form ofhash browns or baked “mac n’ cheese”. But, that’s all beside the point.

The point: while a bit more work, Butternut Squash makes for some GOOD noodles!! And, it give me an excuse to use my spiralizer which I find overly exciting.

And since my go-to way to eat pasta is with a little bit of butter, herbs, and cheese, this dish is so especially straightforward to throw together and SO so good.

How to Make Butternut Squash Noodles

Start by preparing your squash: cut the ends off, peel the whole squash, and then cut it in half. I usually only cook half of a squash at a time. But, if you’re cooking for more than 2 people, the whole squash will be needed.

Load it on the spiralizer and get to twisting. If you don’t have a spiralizer, you can use a peeler like this one to make noodles.

Once the butternut squash is fully spiralized, you’re going to want to take some clean kitchen scissors and cut the noodles. I usually only do a few snips and aim to get the noodles roughly the same length as long-used pasta. If you don’t do this, you’ll end up with noodles that are multiple feet long and rather difficult to eat.:)

When the noodles are ready, toss them with olive oil, salt, and pepper.

How to Cook Butternut Squash Noodles

When ready to cook, throw it in the oven for simply 10-12 minutes, tossing halfway through. Once done, plate the Butternut Squash Pasta.

Toss it with a bit of butter, some fresh herbs, and cheese. Add additional salt & pepper to taste. It’s that unfussy!

While baking is my preferred method, the Butternut Squash Noodles can also be sautéed. Simply add a bit of oil to a large skillet and heat to medium. Toss the noodles in the skillet to cook them. If you want your butternut squash pasta only barely cooked through but with a bit of crunch left to it, I suggest sautéing for about 5 minutes. You can cook them for up to about 12 minutes if you want them a lot softer.

This Butternut Squash Pasta Recipe is light and yet still particularly filling (much like old-style pasta). A regular here that it fills me up and I have the satisfaction later knowing that I simply ate a giant plate of veggies.

This pasta also keeps well and makes for great leftovers for lunch!!

Can the Butternut Squash Noodles Be Made in Advance?

If you’re wanting to meal prep your butternut squash noodles, I suggest spiralizing the butternut squash and then storing the noodles, *uncooked*, in the fridge until ready to eat them. At that time, it is only a matter of baking or sautéing them quickly.

I have tried cooking them and then storing them. It works okay but I think they taste a lot better if cooked right before you’re ready to eat them.

What is the Dependable Spiralizer to Buy?

I also want to answer a question I get A LOT: what is my regular spiralizer. I have tried about 4 different spiralizers and The Inspiralizer is BY FAR my regular. I can’t recommend it enough. Full disclosure, the Inspiralizer is about double the price as some of the other ones that you can find on Amazon. However, as someone who has owned TWO of those cheaper spiralizer, I’m here to testify that this is the time to spend the extra money. One of the spiralizer was simply total crap and didn’t work particularly well and the other one worked okay for about 6 months but then broke. I was able to tape it back together and it worked kind of okay. But yea, simply splurge for the Inspiralizer!