Healthy eating doesn’t mean you should have to eat salads for dinner every night. A better solution is to ‘clean up’ your old favorites like swapping butternut squash noodles for pasta. Butternut squash noodles are full of nutrients while pasta is simply processed carbs.

A note about servings: this recipe yields enough sauce for 12 servings, so there will be a lot of extra sauce. Each squash makes enough noodles for 2 – 3 people.

Butternut Squash Noodles

Serves: 6

Prep Time: 25 mins

Cook Time: 8 hours


Butternut Squash Noodles

  • 2 butternut squash
  • 1 Tablespoon + 1 teaspoon olive oil
  • For the Spaghetti Sauce
  • 1 lb ground beef
  • 1 lb loose pork sausage
  • 2 large yellow onions, chopped
  • 3 cloves garlic, minced
  • 1 (28oz) can diced tomatoes
  • 2 cans (15oz) tomato sauce
  • 1 can (6oz) tomato paste
  • 1 Tablespoon Herbs de Provence (or dried basil)
  • 1 teaspoon dried oregano
  • ½ teaspoon sea salt
  • ½ teaspoon black pepper
  • ½ teaspoon sweet paprika


For the Butternut Squash Noodles

  1. Preheat the oven to 350 degrees F. Cut the narrow part of both squash off and peel off the skin. You should have 2 nice solid pieces of squash (no hollow section). Run this through a spiral slicer to create long, thin noodles.
  2. Toss the noodles with 1 teaspoon of olive oil and season with salt and pepper. Spread over a rimmed baking sheet and bake for 5 to 8 minutes, until tender.

For the Spaghetti Sauce

  1. Place 1 Tablespoon olive oil in a large skillet over medium high heat. Add the beef, sausage, onions and garlic.
  2. Cook for about 10 minutes, stirring often, until the sausage is no longer pink.
  3. Transfer the contents of the skillet to a slow cooker and add in the remaining sauce ingredients. Stir. Cover and cook on low heat for 8 hours.
  4. Serve the warm spaghetti sauce over a pile of tender butternut squash noodles. Enjoy!


Per serving: 361 calories, 21g fat, 724mg sodium, 27g carbs, 4g fiber, 22g protein

Recipe by: Diana Keuilian of