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    Home » Recipes » Dinner » Spiralizer

    Butternut Squash Noodles with Spring Pesto and Roasted Tomatoes

    Published: Apr 12, 2016 · Updated: Sep 30, 2020 by Neil 12 Comments

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    A plate of butternut squash noodles with spring pesto and roasted tomotoes ready to eat.
    This delicious butternut squash noodles with spring pesto and roasted tomatoes recipe can be ready in just over half an hour. It’s a fantastic healthy and vegan low carb spiralized butternut squash alternative to pasta. Made with pretty much the minimum of effort, and it’s all fresh ingredients. #neilshealthymeals #recipe #vegan #glutenfree #paleo #butternutsquashnoodles #butternutsquash #spiralizer #pesto #spiralizedbutternutsquash

    Butternut squash noodles with spring pesto and roasted tomatoes. Delicious, easy to make and ready in just 30 minutes. A healthy vegan and low carb pasta alternative. All fresh ingredients!

    Two plates of butternut squash noodles with spring pesto and roasted tomatoes one in front of the other with forks on. A pestle and mortar in between.

    Today I’ve got this quick tasty and vibrant butternut squash noodles with spring pesto and roasted tomatoes meal for you.

    You folks know that since I got my spiralizer at Christmas, I've gone daft creating loads of new spiralizer recipes.

    And today you're going to love this butternut squash noodles stir fry dish!

    If you're vegan or are trying to eat lots more healthy vegetable recipes then this butternut squash spaghetti recipe is definitely for you!

    Here, I’ve combined tender spiralized butternut squash noodles with a delicious and easy to make spring pesto sauce.

    I've stir fried them all together creating a superbly tasty spiralized butternut squash noodle recipe.

    Then topped that with sweet juicy roasted cherry tomatoes - just perfect for this time of year (or really anytime if you ask me!).

    Spiralized butternet squash being made in a spiralizer.

    Now, don’t let the long name of this squash noodle recipe put you off.

    The long name doesn’t mean it’s a difficult dish in any way, as it does in some recipes with long-winded names!

    But you see, just putting "butternut squash noodles" as your title doesn't sound very interesting does it?

    And, probably isn't going to temp anyone searching on google over to have a look!

    Plus, this is not only JUST a great mains / dinner option.

    No.

    Here, I've given you a versatile spring pesto sauce recipe. Which you could easily use in your own recipes too.

    A pestle and mortar with pesto being ground and a plate of cherry tomatoes in the background.

    Now don't say I'm not good to you. 😆

    I'm loving using my spiralizer to make pasta alternatives. Like this butternut squash spaghetti recipe!

    Not only do you to cut down on the carbs you consume, but using spiralized veggies also helps to cut down on your cooking time.

    How is that?

    It's because when we're looking at how to cook butternut squash noodles, the very best way to cook them is to quicky stir fry them for a couple of minutes.

    The thin strands of vegetable noodles quickly cook compared to pasta. And proves you can stir fry butternut squash. As long as it's in thin strands!

    That's great for me when I'm cooking in the evenings. It means less time is needed to get a meal on the table.

    It's recipes like this butternut squash spaghetti that are Neil's Healthy Meals "quick healthy meals" overall mission.

    Whilst still fitting in nicely to the goal of hopefully encouraging you to live the 80/20 rule too. The lifestyle free of diets. 🙂

    For This Courgette Spaghetti With Tomatoes and Homemade Pesto You May Need…

    The following links and any links in the recipe card below are affiliate links – which means that if you click on it and then buy that product I’ll get a small commission (at no extra cost to you of course).

    If you do click through then thanks for being a part of Neil’s Healthy Meals!

    This is the Spiralizer that I have and use in all my Spiralizer recipes. Just like in this spiralized butternut squash recipe.

    It's an excellent relatively inexpensive Spiralizer. It's great for all your spiralizing needs and it's easy to use. And as you can see in this recipe it makes excellent squash noodles!

    It also doesn't come with too many complicated blades. There's just 3. And I've only ever used 2 of those!

    Butternut squash noodles with spring pesto and roasted tomatoes cooked in a wok.

    Why You'll Love This Butternut Squash Noodles Recipe

    I just wanted to highlight just some of the amazing nutritional extra benefits of this recipe here too:

    • Vitamin A. There’s plenty of that here, helping to keep our immune systems working against infections.
    • Vitamin C. There’s a more than adequate amount here, helping to keep our bodies healthy and as vitamin C cannot be stored in our bodies, we need plenty if it in our diets every day.
    • A good source of healthy fats and dietary fibre.
    • It’s low in calories and low in carbs.

    A plate of butternut squash noodles with spring pesto and roasted tomatoes with a fork to the side. A plate of cherry tomatoes and a plate of chopped coriander in the background.

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    Other Popular Spiralizer Recipes You Might Also Like

    • Zucchini pasta cashew stir fry recipe is a quick, healthy and delicious meal. It’s vegetarian, gluten free and ideal for those on a low calorie diet!
    • Courgette spaghetti with tomatoes and homemade pesto is a delicious and simple recipe. It’s perfect for beginners to get to grips with how to make courgette spaghetti. You’ll soon be using that spiralizer like professional in no time at all!
    • Zucchini mushroom pasta is a quick healthy vegetarian dinner that satisfies the craving you get for pasta without all the carbs. A perfect meat free meal!

    Cut down on your carbs with this healthy and delicious butternut squash noodles with spring pesto and roasted tomatoes recipe! Click to Tweet

    Butternut Squash Noodles with Spring Pesto and Roasted Tomatoes Recipe

    Although this squash noodles dish is for 2, just double up the quantities if you're making for a family of 4.

    I’d love to hear what you think of my recipe in the comments below and please do rate my recipe 5* if you like it! 🙂

    This delicious butternut squash noodles with spring pesto and roasted tomatoes dish can be ready in just over half an hour. It's a fantastic healthy, low carb alternative to pasta made with pretty much the minimum of effort, and it’s all fresh ingredients.
    Print Recipe Save Recipe Saved Recipe!
    5 from 2 votes

    Butternut Squash Noodles with Spring Pesto and Roasted Tomatoes Recipe

    This delicious butternut squash noodles with spring pesto and roasted tomatoes dish can be ready in just over half an hour.
    Prep Time20 mins
    Cook Time20 mins
    Total Time40 mins
    Course: Dinner
    Cuisine: International
    Servings: 2
    Calories: 396kcal
    Author: Neil

    The following links and any links in the recipe card below are affiliate links.

    This means that if you click on it and then buy that product I’ll get a small commission (at no extra cost to you of course).

    If you do click through then thanks for being a part of Neil’s Healthy Meals!

    Equipment

    • Spiralizer
    • Wok
    • Pasta dish
    • Pyrex mixing glass bowl
    • Pestle and mortar
    • Chopping board
    • Kitchen knives
    • Kitchen scale
    • Measuring spoons
    • Wooden spoon

    Ingredients

    For the Roasted Tomatoes:

    • 10 – 12 cherry tomatoes
    • 1 tablespoon olive oil
    • Pinch of salt

    For the Spring Pesto:

    • 1 clove garlic chopped
    • 25 g pine nuts chopped
    • 10 g fresh flat leaf parsley chopped
    • 2 tablespoon olive oil
    • ¼. teaspoon salt
    • ¼. teaspoon pepper

    For the Noodles:

    • 1 tablespoon olive oil
    • 1 medium butternut squash spiralized with the blade with the largest triangles
    Metric - US Customary

    Instructions

    • Pre-heat oven to 180C fan.
    • In a bowl, toss the tomatoes, 1 tbsp. olive oil and pinch of salt together. Place in a baking dish and roast for 12 to 15 minutes until soft.
    • Using a pestle and mortar bash the garlic, pine nuts, parsley and olive oil together until combined.
    • Heat the olive oil in a wok and stir fry the noodles for a couple of minutes. Add the pesto and combine with the noodles and then gently fold in the roasted tomatoes.
    • Divide between two bowls and serve.

    Nutrition

    Calories: 396kcal | Carbohydrates: 35.2g | Protein: 5.2g | Fat: 29.3g | Saturated Fat: 3.5g | Sodium: 454mg | Fiber: 6.8g | Sugar: 8.2g | Vitamin A: 7700IU | Vitamin C: 98.2mg | Calcium: 140mg | Iron: 3.2mg

    Nutrition Facts
    Butternut Squash Noodles with Spring Pesto and Roasted Tomatoes
    Amount Per Serving
    Calories 396 Calories from Fat 264
    % Daily Value*
    Fat 29.3g45%
    Saturated Fat 3.5g22%
    Sodium 454mg20%
    Carbohydrates 35.2g12%
    Fiber 6.8g28%
    Sugar 8.2g9%
    Protein 5.2g10%
    Vitamin A 7700IU154%
    Vitamin C 98.2mg119%
    Calcium 140mg14%
    Iron 3.2mg18%
    * Percent Daily Values are based on a 2000 calorie diet.

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    Reader Interactions

    Comments

    1. Susie @ Suzlyfe

      April 12, 2016 at 11:43 am

      When we get into the new place, I am going to have my KitchenAid and Spiralizer on the counter so that I can FINALLY spiralize some bnut squash. I have been wanting to do that for forever!

      Reply
      • neil@neilshealthymeals.com

        April 12, 2016 at 9:25 pm

        You have a KitchenAid too? Our KitchenAid and Spiralizers should get to know each other 😉

        Looking forward to seeing those spiralized recipes and some pics of your new place too! 😀

        Reply
    2. Rebecca @ Strength and Sunshine

      April 12, 2016 at 11:53 am

      You know what's so weird? I've spiralized just about everything BUT a butternut!

      Reply
      • neil@neilshealthymeals.com

        April 12, 2016 at 9:26 pm

        It's the weirdest one to spiralize I think Rebecca, cause there's only the part of it without the seeds which you can safely do.

        Still nothing goes to waste as I like to make soup from what's left! 🙂

        Reply
    3. Dannii @ Hungry Healthy Happy

      April 12, 2016 at 12:21 pm

      5 stars
      I am on a big roasted butternut squash kick at the moment, but I still haven't spiralized it. That might be something to try at the weekend.
      You know how I feel about pesto. Everything is better with it!

      Reply
      • neil@neilshealthymeals.com

        April 12, 2016 at 9:29 pm

        I'm loving my butternut squash at the moment too Dannii. It suddenly came into our Asda recently in a huge amount and cheap too. So I was like "I'll have me lots of that"

        Got a new casserole I'm busy forming from the surplus too.

        Yep, I know you love the pesto. I'm sure we've got quite a few pesto recipes we could share! 😀

        Reply
    4. Liz @ The Clean Eating Couple

      April 12, 2016 at 2:25 pm

      Love all the fresh veggies in here! I've been craving butternut squash - this looks like the perfect recipe to satisfy it with! 🙂

      Reply
      • neil@neilshealthymeals.com

        April 12, 2016 at 9:30 pm

        Thanks Liz. I think this is my favourtie veggie to spiralize. It seems to hold it's form for longer, as noodles, more than zucchini does, I think!

        Reply
    5. GiGi Eats

      April 12, 2016 at 6:08 pm

      Butternut squash is my bestie... UNTIL I over eat it! LOL!

      Reply
      • neil@neilshealthymeals.com

        April 12, 2016 at 9:31 pm

        We have loads of it here in the shops at the moment GiGi. You can come and eat your fill of it here! 😀

        Reply
    6. Melanie @ Melanie Cooks

      April 13, 2016 at 11:10 pm

      5 stars
      These squash noodles look better than the real ones 🙂 Spiralizer is one gadget that I don't own, maybe it's time for me to shop!

      Reply
      • neil@neilshealthymeals.com

        April 14, 2016 at 8:02 am

        I would seriously recommend it Melanie!

        My spiralizer is cutting out a lot of time spent boiling pasta, and using the veggies for noodles instead of real ones has made meals even more healthier. 🙂

        Reply

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