Butternut Squash Noodles

I regularly use my spiralizer to make zoodles (zucchini noodles) and to sprialize cucumber and turnips for salads. It's a great way to create healthy gluten free noodles. This past weekend I tried spiralizing butternut squash for the first time. I added sauteed veggies, my homemade pesto, goat cheese and walnuts. It was so good and way more flavorful than zoodles!

Butternut Squash Noodles with Pesto

Ingredients

- 1 butternut squash

- Extra virgin olive oil

- Salt and pepper

- Broccoli florets

- Chopped bell pepper

- 2 green onions chopped

- 4-5 sun dried tomatoes cut into strips.

- 4 tablespoons pesto (I prefer homemade pesto. See recipe on post Pesto Pesto Pesto!)

- Goat cheese

- Chopped walnuts

Instructions

1. Preheat oven to 400 degrees Fahrenheit.

2. Cut off top portion of the butternut squash (the part without the seeds) and peel off the skin.

3. Spiralize the prepared butternut squash to create the noodles.

4. Spread the noodles on a parchment paper lined baking sheet.

5. Lightly brush the noodles with olive oil and add salt and pepper.

6. Cook noodles 10-15 minutes.

7. Saute broccoli, bell pepper, and green onion in a large saute pan.

8. Add roasted noodles to pan.

9. Mix in pesto and sun dried tomatoes.

10. Top with walnuts and goat cheese.

Such a satisfying healthy meal!