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  • Juanita Weaver-Reiss

Make it Monday - Butternut squash noodles - vegan/gluten free

A new way to fix butternut squash

If this was a puzzle, perhaps the question would be, describe how to fix butternut squash.

The traditional way would be to cook it and make it into a soup.

If you are not much of a soup person, or even mashed, this option may appeal to you.

Equipment needed for the job

A spiralizer

A sharp knife or a vegetable peeler


Butternut squash with a long neck and small bottom

2 tablespoons salt

1 1/2 tablespoon garlic powder

1 teaspoon black pepper


Preheat oven to 400 degrees

Cut slits in butternut squash. Place in microwave for 3 minutes. This allows the skin to be slightly loosened.

Let squash cool.

Cut off ends. Peel butternut squash.

Cut in halt to fit into spiralizer. Make noodles - use larger blade for this.

Take gallon size ziploc bag. Put olive oil, salt, garlic powder, black pepper into bag. Place noodles into bag.

Zip bag. Shake contents until noodles are covered.

On a pan with parchment paper, place the noodles. Distribute the noodles so they are spread evenly over the pan to allow them to be baked evenly.

Bake for 7 to 10 minutes.

This really don't need a topping at all.

Or you could use the cashew cheese - found in a previous blog post mixed into it. Either way it is a delicious dish. (I think much better than soup)

If you are needing help with IBS or another autoimmune issue, feel better in as little as 2 weeks.

From your dietitian in your pocket,


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