You’ve seen veggie noodles haven’t you? They’re made using a spriralizer gadget. More often than not it’s zucchini that’s used to make endlessly long strands of noodles in the hopes of being a stand-in for traditional pasta. Butternut squash is perfect for spiralizing: not only because of its girth – the wider the vegetable the better (and easier) it is to spiralize, but also because of its taste. It has infinitely more flavor than the lack-lusture,watery zucchini. These roasted squash noodles, apart from being fast to make, are low carb, low calorie, gluten & grain-free. First things first – spiralize the squash…
If truth be told I’d rather have real pasta. Sorry to all those veggie noodle lovers out there touting their excellence. Don’t be fooled into thinking that veggie noodles are a good substitute for pasta: they’re not. Instead approach this as a fun way to eat more veggies. Because they’re actually pretty good.
These cook fast in a fairly hot oven & they’re ready in about 7 minutes. You don’t want the noodles too soft, just soft-ened, al dente, like real pasta, ‘cept it’s not.
All that’s left to do is get some bacon sizzling in the pan, throw in some garlic, some heat by way of crushed chilies, add some toasted pecans, raisins and fresh basil. And that my friends, is that.
Add a smattering of Parmesan & dig-in. While these will never replace real pasta, not for this girl anyway, these are tasty & quick to cook. And you have to admit, they look really cool. Cheers for now xo.
- 2 lbs (907g) butternut squash
- 2 tablespoons olive oil
- pinch salt
- 1/2 teaspoon freshly ground pepper
- 8 slices bacon, diced
- 3 garlic cloves, minced
- 1 to 2 teaspoons crushed red chilies
- 1/2 cup dark raisins
- pinch ground nutmeg
- 1/3 cup toasted chopped pecans
- 1/3 cup shredded fresh basil leaves
- finely grated Parmesan cheese, to serve
- Line 2 baking sheets with parchment paper. Preheat oven to 400°F. (200°C). Or 375°F./190°C for a fan-forced oven. Please note, I used a fan-forced oven for this recipe.
- For this recipe you want the narrow end of the squash, the part that doesn’t contain seeds. This needs to weight about 2lbs (907g). Wrap remaining squash & store in fridge for another use (maybe roast it and add it to a salad). Peel the squash & place in a spiralizer. Use the spiralizer according to manufacturer’s directions to make long ‘noodles’. Divide squash onto prepared baking sheets. Drizzle the squash noodles with the oil, sprinkle with salt and pepper; toss to coat. Roast in preheated oven for 6 to 8 minutes or until squash noodles are wilted but still have some bite – al dente.
- While squash noodles are cooking, cook bacon in large frying pan over medium heat, about 5 minutes or until browned & crisp. Drain all but 1 tablespoon of fat from pan.
- Reduce heat to medium-low. Add garlic, chilies and raisins. Cook, stirring about 1 minute or until garlic is softened & fragrant; ensuring not to burn garlic. Stir in nutmeg.
- Add roasted squash noodles to pan with pecans & basil; toss to combine. Serve with Parmesan cheese, if desired. Serves 4.