Easy Butternut Squash Noodles With Balsamic Sauce
Step aside carb-y pasta! We’re stir-frying spiralized butternut squash noodles with butter, balsamic vinegar, soy sauce and garlic to make a delicious side dish in 10 minutes.
This one-pan recipe is a snap if you buy pre-spiralized butternut squash noodles. Beyond simple, healthy and super tasty.
This dish resembles noodles but without the carbs.
Butternut squash on its own is pretty bland. The balsamic soy butter sauce adds big flavors and the baby spinach is a great way to include additional nutrients and beautiful color.
Bottom line: This low carb, low-calorie butternut squash noodles recipe is fast, easy, delicious and colorful. And a great alternative to potatoes, pasta or rice.
Ingredients – tailored to your taste
Fresh butternut squash noodles, aka spiralized butternut squash, can be bought fresh in a package at most grocery stores. Or you can spiralize your own. See FAQs below.
Sauce: The simple sauce consists of soy sauce, balsamic vinegar (a good quality one is best), garlic and butter.
Baby spinach: This adds a nice color contrast and extra nutrition.
Variations and Substitutes
- Add some herbs toward the end of cooking like thyme, chives, fresh parsley or chopped fresh sage.
- If you like some heat, add a pinch of red pepper flakes.
- Try garnishing the dish with chopped toasted walnuts or pecans for crunch
- Top with a drizzle of olive oil.
- If you like a touch of sweetness, add a pinch of sugar or maple syrup.
- If you can’t find spiralized squash, a great substitute is sweet potato noodles or zucchini noodles.
- For a 10 minute meal, add tofu or cooked chicken pieces.
Step by step instructions
Recipe FAQs
Most mainstream grocery stores carried some version of spiralized squash. They look like thick orange spaghetti noodles. You may also see a ‘fettucine’ version in some of the pictures. They will both work fine. Some stores even carry frozen versions.
Buying pre-spiralized squash is more expensive, but it’s a good splurge (and huge time saver) if you can manage it for a nutritious great side dish. No peeling. No cutting. If you’ve ever cut fresh butternut squash you will know it’s not easy.
Yes. According to healthline, butternut squash is an excellent source of provitamin A carotenoids, vitamin C, B vitamins, potassium, magnesium, and manganese. It’s low in calories and packed with fiber.
The best way is to use a spiralizer that you buy at the store. If you don’t have one, you can use a julienne peeler by hand or with a mandolin. Here’s a video on how to julienne squash. Alternatively, use a julienne peeler or a regular vegetable peeler to shave strips off the squash (this is more tedious though).
Shortcut
Buy butternut squash already spiralized. (If not available, you can spiralize your own. The time on the recipe does not include spiralizing)
What to serve with butternut squash noodles
These veggie noodles are a great side dish to serve with: Marinated Pork Chops, Grilled Flank Steak, Sous Vide Lamb Chops, Herb Stuffed Salmon, Baked Butterflied Shrimp or Mediterranean-Style Marinated Chicken.
To turn it into a main dish, try adding grilled chicken, shrimp, steak or tofu.
More butternut squash recipes
Try one of these other vegetarian recipes
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Easy Butternut Squash Noodles With Balsamic Sauce
Ingredients
- 3/4 pound spiralized butternut squash, Note 1 approximately 4 cups
- 4 cups fresh baby spinach, roughly chopped
Balsamic Butter Soy Sauce
- 2 tablespoons butter
- 1 tablespoon Balsamic vinegar good quality
- 1/2 tablespoon soy sauce light or low sodium is fine
- 1/2 teaspoon minced garlic 1 small clove
- 1/4 teaspoon each, salt and black pepper (or to taste)
- OPTIONAL: pinch sugar or maple syrup; 1 tablespoon chopped fresh herbs (thyme or chives)
Instructions
- MAKE SAUCE: In a medium skillet or wok, heat all the sauce ingredients on medium-high heat for 1 minute until fragrant.
- STIR FRY: Add spiralized squash and stir fry, tossing frequently, for about 3-4 minutes just until tender but not too soft (it should still have a bite – al dente). Add chopped spinach and mix for another 30-60 seconds until wilted. Taste and adjust seasonings, adding salt, pepper and a teaspoon of maple syrup if desired. Serve immediately. Garnish with fresh herbs if you like.
Recipe Notes
- To spiralize butternut squash at home: Use a spiralizer if you have one to make vegetable noodles, following the manufacturer’s instructions. Another option is the julienne the squash with a mandolin as seen in this video.Â
- Variations
- Add some herbs toward the end of cooking like thyme, chives, fresh parsley or chopped fresh sage.
- Add a pinch of red pepper flakes for heat
- Garnish with chopped toasted walnuts or pecans for crunch
- Top with a drizzle of olive oil.
- Add a touch of sweetness with a pinch of sugar or maple syrup.
- If you can’t find spiralized squash, a great substitute is sweet potatoes or zucchini noodles.
- For a 10 minute meal, add tofu or cooked chicken pieces.
- Make ahead: It’s best to stir fry just before serving, but you can certainly make the sauce ahead of time.Â
