If you are struggling for side dish ideas, then you have to try these Oven Baked Butternut Squash Noodles. Roasting brings out the natural sweetness of the butternut squash while keeping the strands tender and full of flavour, creating a delicious alternative to more traditional sides.
Since investing in a good vegetable spiralizer, vegetables have become one of my favourite parts of a meal. Spiralizing transforms everyday vegetables into something much more interesting and makes it easy to add variety to your plate. If you are someone who struggles to include more vegetables in your meals, a spiralizer is definitely worth considering.
Calories in Oven Baked Butternut Squash Noodles
This recipe serves 2 and is 155 calories per serving.
If you're looking for more recipes by calories, you'll find plenty of options grouped by calorie range here: Slimming Eats Low Calorie Recipes
If you're following a calorie-controlled diet or a healthy eating plan, it's important to calculate your daily calorie needs using a reliable calorie calculator. The calorie counts provided are estimates and can vary depending on the exact ingredients and portion sizes you use. Using your own calculations helps ensure you're meeting your individual needs. A calorie calculator can help you make informed choices and stay on track with your goals.
See the recipe card for full nutritional estimation.
Ingredients Notes
To make this recipe you will need the following ingredients:
- Spiralized Butternut Squash: For the best noodles, use the solid neck portion of the butternut squash where there are no seeds. Peel the squash first, then spiralize using a thick spiral blade. A medium butternut squash should provide plenty for this recipe. Roasting the noodles brings out their natural sweetness while keeping them tender.
- Baby Spinach: Adds colour, freshness and extra vegetables to the dish. The spinach wilts down quickly when mixed with the hot roasted squash.
- Spring Onions: Add a mild onion flavour and a little freshness that works really well with the sweet butternut squash.
- Red Chilli Flakes: Add a gentle heat and a little extra flavour that contrasts nicely with the natural sweetness of the squash. Adjust the amount to suit your preferred spice level.
- Salt and Black Pepper: Simple seasoning is all that is needed to enhance the natural sweetness of the squash and balance the flavours.
- Olive Oil Spray: Helps the butternut squash roast evenly and prevents the noodles from drying out while keeping the recipe light.
Once you've gathered all the ingredients and prepared them accordingly, you're all set to create this easy and delightful recipe.
See the recipe card for specific quantities and instructions.
Variations and Substitutes
There are plenty of ways to adapt these Oven Baked Butternut Squash Noodles depending on what you have on hand, whether you want to change the vegetables, add extra flavour or make them more filling.
- Squash Swap: Butternut squash works perfectly because it spiralizes well and becomes tender when roasted, but you can also use sweet potato noodles, courgette/zucchini noodles or a combination of vegetables.
- Greens: Baby spinach adds freshness and wilts beautifully into the hot noodles, but kale, Swiss chard or rocket/arugula can also be used.
- Onion Swap: Spring onions add a mild onion flavour, but finely sliced red onion or regular onion, shallots or chives can be used instead.
- Spice Level: Red chilli flakes add a gentle heat, but you can leave them out completely for a milder dish. Smoked paprika, regular paprika or Cajun seasoning also work well.
- Add Cheese: A sprinkling of freshly grated parmesan, crumbled feta or goat cheese is a delicious addition and pairs beautifully with the sweet squash.
- Add Protein: To turn this side dish into a light meal, add grilled chicken, prawns/shrimp, salmon, chickpeas or cooked turkey.
- Fresh Herbs: Chopped parsley, basil, thyme or sage all work well and add extra flavour and freshness.
- Add Some Crunch: Toasted pumpkin seeds, sunflower seeds, walnuts or pecans make a great topping and add extra texture.
- Make It More Filling: Mix the roasted squash noodles with some cooked quinoa, lentils or wholewheat pasta for a more substantial meal.
Serving Suggestions
These Oven Baked Butternut Squash Noodles make a delicious side dish and pair well with a wide variety of meals. They are a great alternative to potatoes, rice or pasta when you want to add more vegetables to your plate.
Serve them alongside grilled chicken, pork chops, steak, meatballs or sausages. They are also excellent with baked or grilled fish such as salmon, cod or haddock.
For a vegetarian meal, try serving them with roasted chickpeas, lentil patties or a simple fried egg on top. They also work beautifully alongside chilli, casseroles and stews, soaking up all the delicious flavours from the sauce.
More Side Dishes
Looking for some more side dish ideas? Check out these:
See more Side Recipes →
or if you would like more recipe ideas - head on over to the FULL RECIPE INDEX where you will find over 900 delicious recipes with calories and you can search by meal type, ingredients, course, diet and more.
All recipes on Slimming Eats have estimated nutritional information for your convenience.
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Recipe Card
Oven Baked Butternut Squash Noodles
These Oven Baked Butternut Squash Noodles are a simple vegetable-packed side dish with tender roasted squash, fresh spinach and a hint of chilli, making them a delicious alternative to traditional pasta or noodles.
Ingredients
- 455g (1lb) Spiralled Butternut Squash (I cut the part with no seeds off, peel and spiral, a medium sized one should be enough), I use the thick spiral blade
- 2 cups of baby spinach
- 2 spring onions, finely chopped
- Pinch of Red Chilli Flakes
- salt and black pepper
- Olive oil spray
Instructions
- Preheat oven to 180c fan, 200c or 400f (gas mark 6)
- Place spiralled butternut squash on a baking tray lined with parchment
- sprinkle with fire roasted tomato flakes
- Season well with salt and black pepper
- Spray over the top with spray oil
- Place in the oven and bake for approx 20-25 mins, squash should be lightly golden.
- Add the chopped spring onions half way through cooking time
- When ready, just mix through a few handfuls of baby spinach.
- Serve and enjoy
- These are great as a side to any meal, I especially love it with eggs for breakfast.
Notes
Please see below for full nutritional info and additional details about recipe:
- Calories - scroll down to nutritional info box
- WW Points and other Slimming or Weight Loss programs - due to plans regularly changing and updating, we recommend calculating with the official tools you get as a member to those plans to ensure accuracy of values.
- Gluten Free Friendly/Dairy Free Friendly
- Vegetarian/Vegan Friendly
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Nutrition Information
Yield
2Serving Size
1 SERVINGAmount Per Serving Calories 155Total Fat 1gSaturated Fat 0gUnsaturated Fat 1gSodium 209mgCarbohydrates 34gFiber 13gSugar 6gProtein 9g
Nutritional information and valuesetc are an estimate and is to be used for informational purposes only. Ingredients can vary greatly from brand to brand and therefore it would be impossible to give accurate information. It is always advised that you calculate by the ingredients you use.
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