Butternut Squash Spaghetti Recipe
Add the butternut squash noodles to the meat sauce and gently toss to combine.
Butternut squash spaghetti recipe. Place noodles on a large baking tray and toss with oil salt pepper and pinch of chilli flakes. Stir in the garlic and cook stirring constantly for 30 seconds. Butternut squash noodles bring dishes a twirly texture starchiness and element of comfort that reminds us of pasta.
Toss it with a bit of butter some fresh herbs and cheese. Roast until tender and golden in spots 10 minutes. Add in the onion and cook until translucent 3 4 minutes.
Meanwhile microwave green giant butternut squash veggie spiral packages one at a time following directions on the package. Cook spaghetti until just tender about 10 minutes or as package label directs. Peel and chop the squash into 2cm cubes put to one side.
Place the chunks in a spiralizer to make thin or thick noodles. Once done plate the butternut squash pasta. Stir adding pasta water as necessary to moisten.
Heat carepelli evoo in a large saucepan over medium high heat. Chop up butternut squash slicing horizontally into thick chunks then peel or cut off the skin. Add the jar of marinara sauce and simmer on low 15 minutes.
1 litre of water. Season to taste and set aside. Bring a large pot of salted water to boil.