6-Ingredient Butternut Squash Noodles

Learn how to cook butternut squash noodles on the stove top for a scrumptious, healthy, and 6-ingredient vegetarian 15-minute dinner recipe.

Course Vegetarian Dinner

Cuisine American

Prep Time 10

Cook Time 15

Total Time 25

Servings

Calories 320kcal

2 tablespoons Carepelli EVOO
1 small onion chopped
2 cloves of garlic minced
6 cups spiralized Butternut Squash Noodles from two 10-12 inch butternut squashes
Salt*
¼ teaspoon ground black pepper
½ cup walnuts roughly chopped
½ cup shredded parmesan cheese
2 tablespoons Italian parsley chopped (optional)

Heat Carepelli EVOO in a large saucepan over medium-high heat. Add in the onion and cook until translucent, 3-4 minutes.
Stir in the garlic and cook, stirring constantly, for 30 seconds.
Add in the butternut squash noodles and cook for 7-10 minutes (timing depends on the thickness of your noodles). I recommend using kitchen tongs to gently turn them as they cook. You will know that they are cooked when they soften and get smaller in volume.
Add in the walnuts and give it a large gentle stir.
To Serve: Divide the cooked noodles into bowls and sprinkle each bowl with parmesan cheese and chopped fresh parsley, if preferred.

*I would recommend starting with a small amount of salt and adding more after adding the parmesan only if you think you need it.