28+ Healthy & Delicious Gluten-Free Butternut Squash Noodles Recipes to Enjoy

If you’re a fan of gluten-free meals or simply looking to incorporate more vegetables into your diet, butternut squash noodles are the perfect solution.

With their naturally sweet flavor, tender texture, and versatility, these spiralized noodles can be the base for a variety of mouthwatering dishes that are not only gluten-free but also nutrient-rich and satisfying.

From creamy sauces to fresh, herbaceous flavors, butternut squash noodles provide endless possibilities for creating healthy and delicious meals.

In this blog post, we’ll share 28+ gluten-free butternut squash noodles recipes that will inspire you to embrace this nutritious veggie in your kitchen.

Whether you’re craving something savory, light, or indulgent, these recipes are guaranteed to offer a delightful gluten-free twist on classic pasta dishes.

So, grab your spiralizer, and let’s dive into these flavorful dishes that are as delicious as they are healthy!

28+ Healthy & Delicious Gluten-Free Butternut Squash Noodles Recipes to Enjoy

Butternut squash noodles are a fantastic gluten-free alternative to traditional pasta, offering both health benefits and amazing flavors.

With their delicate sweetness and ability to absorb the flavors of sauces and seasonings, they’re the perfect canvas for a wide range of creative and nutritious dishes.

Whether you’re making a savory pesto, a creamy sauce, or a fresh vegetable stir-fry, these 28+ gluten-free butternut squash noodle recipes will help you transform your meals and add more plant-based goodness to your table.

So, whether you’re a seasoned gluten-free chef or new to the concept, these recipes will elevate your cooking and provide you with delicious, satisfying meals that everyone will enjoy.

Ready to explore the wonderful world of butternut squash noodles? Start cooking and discover your next favorite gluten-free dish today!

Butternut Squash Noodles with Garlic Parmesan Sauce

Butternut squash noodles, with their naturally sweet and savory flavor, make the perfect base for a rich, creamy garlic Parmesan sauce.

This dish is simple yet decadent, combining the nutty richness of the squash with the bold taste of garlic and the comforting texture of Parmesan cheese.

It’s a great alternative to traditional pasta, offering a gluten-free option that doesn’t sacrifice flavor or satisfaction.

Ingredients:

• 2 medium butternut squashes, spiralized into noodles
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 1 cup heavy cream (or a dairy-free alternative)
• 1/2 cup grated Parmesan cheese
• Salt and pepper, to taste
• Fresh parsley, chopped (optional)

Instructions:

1. Heat the olive oil in a large pan over medium heat. Add the spiralized butternut squash noodles and sauté for 5-7 minutes, or until tender.
2. In a separate pan, heat the garlic over medium heat until fragrant, about 1 minute. Add the heavy cream, bring to a simmer, and cook for 3-4 minutes.
3. Stir in the Parmesan cheese, allowing it to melt and form a creamy sauce. Season with salt and pepper to taste.
4. Pour the garlic Parmesan sauce over the sautéed butternut squash noodles and toss until well-coated.
5. Garnish with fresh parsley and serve immediately.

This dish offers a perfect balance of savory, creamy, and slightly sweet flavors.

The garlic Parmesan sauce enhances the natural sweetness of the squash, making it a comforting and satisfying meal.

It’s a fantastic choice for anyone seeking a gluten-free alternative to traditional pasta, providing both nutrition and flavor in each bite.

Butternut Squash Noodles with Pesto and Cherry Tomatoes

This vibrant, gluten-free dish brings together the earthy sweetness of butternut squash noodles and the fresh, aromatic flavors of basil pesto.

The burst of juicy cherry tomatoes adds a delightful pop of color and taste, making this a visually stunning and delicious meal.

It’s ideal for those looking for a light yet satisfying dish that highlights the fresh ingredients of the season.

Ingredients:

• 2 medium butternut squashes, spiralized into noodles
• 1/2 cup basil pesto (store-bought or homemade)
• 1 cup cherry tomatoes, halved
• 1 tablespoon olive oil
• Salt and pepper, to taste
• Pine nuts (optional, for garnish)
• Fresh basil leaves (optional, for garnish)

Instructions:

1. Heat the olive oil in a large skillet over medium heat. Add the spiralized butternut squash noodles and sauté for 5-7 minutes, or until tender.
2. In the same pan, add the halved cherry tomatoes and cook for an additional 2-3 minutes, until they begin to soften.
3. Stir in the pesto and toss everything together until the noodles and tomatoes are evenly coated.
4. Season with salt and pepper to taste. Serve with a sprinkle of pine nuts and fresh basil leaves, if desired.

This pesto butternut squash noodle recipe is a delightful fusion of fresh, vibrant flavors.

The pesto adds richness while the cherry tomatoes provide a burst of freshness that pairs beautifully with the tender squash noodles.

Whether you’re enjoying it as a main dish or a side, this recipe is perfect for any occasion.

It’s easy to make, light, and filled with the goodness of vegetables.

Butternut Squash Noodles Stir-Fry with Vegetables

A colorful and healthy stir-fry that features butternut squash noodles as the star ingredient, this dish combines a variety of vegetables with a savory soy sauce-based glaze.

The stir-frying technique brings out the flavors of each vegetable, while the butternut squash noodles add a hearty texture, making this gluten-free recipe a filling and nourishing meal.

Ingredients:

• 2 medium butternut squashes, spiralized into noodles
• 1 tablespoon sesame oil
• 1 red bell pepper, thinly sliced
• 1 carrot, julienned
• 1 cup broccoli florets
• 2 tablespoons gluten-free soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon honey or maple syrup
• 2 cloves garlic, minced
• 1 teaspoon grated ginger
• 1 tablespoon sesame seeds (optional, for garnish)
• Green onions, sliced (optional, for garnish)

Instructions:

1. Heat sesame oil in a large pan or wok over medium-high heat. Add the spiralized butternut squash noodles and sauté for 5-7 minutes, or until just tender.
2. Add the red bell pepper, carrot, and broccoli to the pan, and continue stir-frying for another 4-5 minutes, until the vegetables are tender-crisp.
3. In a small bowl, whisk together the gluten-free soy sauce, rice vinegar, honey, garlic, and grated ginger.
4. Pour the sauce over the noodles and vegetables, tossing to coat everything evenly. Cook for an additional 2-3 minutes, allowing the sauce to thicken slightly.
5. Serve with sesame seeds and green onions, if desired.

This stir-fry is a great way to incorporate a variety of vegetables into your diet while enjoying the unique texture and flavor of butternut squash noodles.

The savory sauce ties everything together, providing a sweet and salty contrast to the natural sweetness of the squash.

It’s a perfect weeknight meal that’s quick to prepare, full of nutrients, and gluten-free.

Butternut Squash Noodles with Roasted Vegetables and Balsamic Glaze

This hearty and flavorful recipe combines the earthy sweetness of butternut squash noodles with the rich, caramelized taste of roasted vegetables and a tangy balsamic glaze.

It’s the perfect dish for those who enjoy a medley of roasted flavors, making it a great choice for a comforting, gluten-free meal that’s both satisfying and nutritious.

Ingredients:

• 2 medium butternut squashes, spiralized into noodles
• 1 red onion, sliced
• 1 zucchini, sliced
• 1 cup Brussels sprouts, halved
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1/4 cup balsamic vinegar
• 1 tablespoon honey
• Fresh thyme or rosemary (optional, for garnish)

Instructions:

1. Preheat your oven to 400°F (200°C). Place the sliced onion, zucchini, and Brussels sprouts on a baking sheet. Drizzle with olive oil and season with salt and pepper.
2. Roast the vegetables in the oven for 20-25 minutes, or until tender and slightly caramelized.
3. While the vegetables are roasting, sauté the spiralized butternut squash noodles in a pan with a tablespoon of olive oil over medium heat for 5-7 minutes, until tender but still slightly firm.
4. In a small saucepan, combine the balsamic vinegar and honey. Bring to a simmer and cook for 5-6 minutes, or until it thickens into a glaze.
5. Once the vegetables are done roasting, combine them with the butternut squash noodles in a large bowl. Drizzle with the balsamic glaze and toss everything together.
6. Garnish with fresh thyme or rosemary, if desired, and serve immediately.

This roasted vegetable and butternut squash noodle dish is a celebration of fall flavors, offering a satisfying and healthy meal that’s packed with vitamins and antioxidants.

The balsamic glaze adds the perfect touch of tangy sweetness to the dish, making it both savory and sweet in every bite. This recipe is an ideal option for those looking for a gluten-free, plant-based dish that doesn’t compromise on flavor.

Spicy Butternut Squash Noodles with Sriracha and Lime

For those who enjoy a bit of spice in their meals, this recipe offers a delightful kick of heat from the sriracha sauce, balanced with the zesty freshness of lime.

The butternut squash noodles add a natural sweetness, making this dish a flavorful and spicy gluten-free option that’s both satisfying and refreshing.

Ingredients:

• 2 medium butternut squashes, spiralized into noodles
• 1 tablespoon olive oil
• 2 tablespoons sriracha sauce
• Juice of 1 lime
• 1 tablespoon sesame oil
• 1 teaspoon soy sauce (gluten-free)
• 1 teaspoon honey or maple syrup
• 1/4 cup cilantro, chopped
• Sesame seeds (optional, for garnish)

Instructions:

1. Heat olive oil in a large pan over medium heat. Add the spiralized butternut squash noodles and sauté for 5-7 minutes, or until tender but still al dente.
2. In a small bowl, whisk together the sriracha sauce, lime juice, sesame oil, soy sauce, and honey to create the spicy sauce.
3. Pour the sauce over the noodles and toss to coat evenly, cooking for an additional 2-3 minutes to let the flavors meld.
4. Garnish with fresh cilantro and sesame seeds for added flavor and texture.
5. Serve immediately, enjoying the spicy, tangy, and slightly sweet profile of the dish.

This spicy butternut squash noodle recipe is a great option for those craving bold, exciting flavors in their gluten-free meals.

The balance of heat from the sriracha, tang from the lime, and a hint of sweetness from honey creates a complex and satisfying taste. It’s perfect for a quick and easy weeknight dinner that’s both spicy and refreshing.

Butternut Squash Noodles with Mushroom and Spinach Cream Sauce

A rich, creamy mushroom and spinach sauce envelops the sweet, tender butternut squash noodles in this comforting gluten-free recipe.

The earthy mushrooms and spinach bring depth to the dish, while the cream sauce adds a luxurious texture.

This is a perfect option for anyone looking to indulge in a hearty and satisfying meal without any gluten.

Ingredients:

• 2 medium butternut squashes, spiralized into noodles
• 2 tablespoons olive oil
• 1 cup sliced mushrooms (cremini or button)
• 2 cups fresh spinach
• 1 cup heavy cream (or dairy-free alternative)
• 1/2 cup grated Parmesan cheese
• 2 cloves garlic, minced
• Salt and pepper, to taste
• Fresh parsley (optional, for garnish)

Instructions:

1. Heat olive oil in a large pan over medium heat. Add the sliced mushrooms and sauté for 5-7 minutes, until they release their moisture and become golden brown.
2. Add the minced garlic and cook for 1 minute until fragrant.
3. Stir in the spinach and cook until wilted.
4. Pour in the heavy cream and bring to a simmer. Once simmering, add the Parmesan cheese and stir until the sauce thickens, about 3-4 minutes.
5. Meanwhile, sauté the spiralized butternut squash noodles in a separate pan with a tablespoon of olive oil for 5-7 minutes, until tender.
6. Combine the butternut squash noodles with the mushroom and spinach cream sauce, tossing gently to coat. Season with salt and pepper to taste.
7. Garnish with fresh parsley, if desired, and serve immediately.

This butternut squash noodle recipe provides a rich and creamy comfort food experience with the earthy flavors of mushrooms and spinach.

The cream sauce adds a velvety texture that enhances the dish, making it feel indulgent yet wholesome.

This gluten-free meal is perfect for anyone seeking a satisfying and nutritious dish that doesn’t compromise on flavor.

Butternut Squash Noodles with Avocado and Lemon Pesto

This refreshing yet satisfying dish combines the natural creaminess of avocado with the vibrant, herbaceous flavors of lemon pesto, all tossed with tender butternut squash noodles.

The creamy avocado adds richness, while the zesty lemon pesto brings a fresh burst of flavor, making this a perfect light and gluten-free meal for any time of the year.

Ingredients:

• 2 medium butternut squashes, spiralized into noodles
• 1 ripe avocado, peeled and pitted
• 1/2 cup fresh basil leaves
• 1/4 cup lemon juice (freshly squeezed)
• 1/4 cup olive oil
• 2 tablespoons nutritional yeast (optional, for a cheesy flavor)
• 1 garlic clove
• Salt and pepper, to taste
• Cherry tomatoes, halved (optional, for garnish)

Instructions:

1. In a food processor, blend the avocado, basil, lemon juice, olive oil, garlic, and nutritional yeast (if using) until smooth and creamy. Season with salt and pepper to taste.
2. Heat a tablespoon of olive oil in a large skillet over medium heat. Add the spiralized butternut squash noodles and sauté for 5-7 minutes, until tender.
3. Toss the sautéed noodles with the avocado lemon pesto, coating them evenly.
4. Garnish with halved cherry tomatoes, if desired, and serve immediately.

This dish is a beautiful combination of creamy, tangy, and fresh flavors, offering a delicious gluten-free alternative to traditional pasta.

The avocado adds a luxurious creaminess while the lemon pesto gives the dish a bright, vibrant kick.

It’s perfect for those looking for a light but satisfying meal that’s packed with nutrients.

Butternut Squash Noodles with Turkey Meatballs

This comforting gluten-free recipe features tender butternut squash noodles paired with juicy turkey meatballs in a rich, savory tomato sauce.

The lean turkey meatballs offer a hearty, protein-packed addition to the naturally sweet squash noodles, while the tomato sauce adds a deliciously savory base to the dish. It’s a wholesome, satisfying meal the whole family can enjoy.

Ingredients:

• 2 medium butternut squashes, spiralized into noodles
• 1 lb ground turkey
• 1/4 cup breadcrumbs (gluten-free)
• 1 egg
• 2 tablespoons parsley, chopped
• 1 teaspoon garlic powder
• Salt and pepper, to taste
• 2 tablespoons olive oil
• 2 cups marinara sauce (gluten-free)
• Fresh basil, chopped (optional, for garnish)

Instructions:

1. In a large bowl, combine the ground turkey, breadcrumbs, egg, parsley, garlic powder, salt, and pepper. Form into meatballs, about 1-inch in size.
2. Heat olive oil in a large skillet over medium heat. Brown the meatballs on all sides, about 7-10 minutes, until fully cooked through.
3. Once the meatballs are cooked, pour the marinara sauce into the skillet and simmer for an additional 10 minutes, allowing the flavors to meld.
4. Meanwhile, sauté the spiralized butternut squash noodles in a separate pan with a tablespoon of olive oil for 5-7 minutes, until tender.
5. Serve the turkey meatballs and tomato sauce over the butternut squash noodles. Garnish with fresh basil, if desired.

This recipe offers a great twist on a classic spaghetti and meatballs dish, replacing traditional pasta with healthy, gluten-free butternut squash noodles.

The turkey meatballs are flavorful and juicy, perfectly complemented by the savory tomato sauce.

It’s a wholesome, nutrient-packed meal that’s perfect for a family dinner.

Butternut Squash Noodles with Sweet Chili Lime Dressing

This vibrant and tangy dish combines the sweetness of butternut squash noodles with a lively sweet chili lime dressing. The combination of sweet, tangy, and spicy flavors makes this dish perfect for anyone who enjoys bold, zesty meals.

The light dressing adds a refreshing touch that complements the squash noodles beautifully, creating a delicious and gluten-free meal.

Ingredients:

• 2 medium butternut squashes, spiralized into noodles
• 1 tablespoon olive oil
• 1/4 cup sweet chili sauce
• Juice of 1 lime
• 1 tablespoon rice vinegar
• 1 teaspoon soy sauce (gluten-free)
• 1/2 teaspoon grated ginger
• 1/4 cup chopped cilantro
• Red pepper flakes (optional, for extra spice)
• Crushed peanuts (optional, for garnish)

Instructions:

1. Heat olive oil in a large pan over medium heat. Add the spiralized butternut squash noodles and sauté for 5-7 minutes, until tender but still slightly firm.
2. In a small bowl, whisk together the sweet chili sauce, lime juice, rice vinegar, soy sauce, and grated ginger until well combined.
3. Pour the sweet chili lime dressing over the sautéed noodles and toss to coat evenly.
4. Garnish with chopped cilantro, red pepper flakes (if desired), and crushed peanuts for an added crunch.
5. Serve immediately for a zesty and refreshing gluten-free meal.

This sweet chili lime dressing elevates the natural sweetness of the butternut squash noodles with a lively, spicy kick.

The dressing adds complexity to the dish, while the cilantro and peanuts provide additional texture and flavor.

This is a light, quick, and refreshing gluten-free meal that’s perfect for a flavorful lunch or dinner.

Butternut Squash Noodles with Creamy Coconut Curry Sauce

This dish is a warm and comforting blend of creamy coconut milk, aromatic spices, and tender butternut squash noodles. The curry sauce is rich and flavorful, making this a satisfying gluten-free meal that feels indulgent while remaining wholesome. It’s perfect for those who love bold flavors and a touch of spice.

Ingredients:

• 2 medium butternut squashes, spiralized into noodles
• 1 tablespoon coconut oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon grated ginger
• 1 tablespoon red curry paste
• 1 can (13.5 oz) coconut milk
• 1 teaspoon turmeric
• 1 teaspoon cumin
• Salt and pepper, to taste
• 1/2 cup chickpeas (optional, for protein)
• Fresh cilantro (for garnish)

Instructions:

1. Heat coconut oil in a large skillet over medium heat. Add the onion and sauté until soft, about 3-4 minutes.
2. Add the garlic, ginger, and red curry paste, stirring for another minute until fragrant.
3. Pour in the coconut milk and stir in the turmeric, cumin, salt, and pepper. Let the sauce simmer for 5 minutes.
4. Add the spiralized butternut squash noodles and chickpeas (if using), cooking for another 5-7 minutes until the noodles are tender.
5. Serve hot, garnished with fresh cilantro.

This coconut curry butternut squash noodle dish is packed with creamy, spicy, and slightly sweet flavors, creating a well-balanced meal.

The aromatic spices bring warmth, while the coconut milk adds a rich and luxurious texture.

It’s a wonderful, comforting dish for cooler days or when you’re craving something hearty yet gluten-free.

Butternut Squash Noodles with Garlic Butter Shrimp

This dish pairs juicy, buttery shrimp with tender butternut squash noodles, creating a light yet satisfying meal.

The garlic butter sauce enhances the natural sweetness of the squash while adding a savory depth of flavor.

It’s a perfect gluten-free dinner option for seafood lovers looking for a healthy yet indulgent dish.

Ingredients:

• 2 medium butternut squashes, spiralized into noodles
• 2 tablespoons butter (or ghee for dairy-free)
• 3 cloves garlic, minced
• 1 lb shrimp, peeled and deveined
• 1/2 teaspoon paprika
• Salt and pepper, to taste
• Juice of 1 lemon
• 1/4 cup fresh parsley, chopped

Instructions:

1. Heat one tablespoon of butter in a large pan over medium heat. Add the spiralized butternut squash noodles and sauté for 5-7 minutes, until tender. Remove from the pan and set aside.
2. In the same pan, add the remaining butter and minced garlic. Sauté for 1 minute until fragrant.
3. Add the shrimp, paprika, salt, and pepper, cooking for 2-3 minutes on each side until they turn pink and opaque.
4. Squeeze the fresh lemon juice over the shrimp, then toss in the butternut squash noodles. Mix well.
5. Garnish with fresh parsley and serve immediately.

This garlic butter shrimp and butternut squash noodle recipe is both light and flavorful, offering a protein-packed meal that’s easy to prepare.

The combination of buttery garlic sauce with tender shrimp and slightly sweet squash noodles makes this a dish you’ll want to come back to again and again.

Butternut Squash Noodles with Walnut Sage Brown Butter

This elegant dish combines the nutty richness of brown butter with the earthy aroma of sage and the crunch of toasted walnuts.

The butternut squash noodles soak up the rich, buttery flavors, making this a warm and comforting gluten-free meal that’s perfect for fall or winter.

Ingredients:

• 2 medium butternut squashes, spiralized into noodles
• 3 tablespoons butter
• 6 fresh sage leaves
• 1/3 cup walnuts, chopped
• 1/4 teaspoon nutmeg
• Salt and pepper, to taste
• 1/4 cup grated Parmesan cheese (optional)

Instructions:

1. In a large skillet, melt the butter over medium heat. Stir occasionally until it turns golden brown and develops a nutty aroma, about 3-4 minutes.
2. Add the sage leaves and walnuts, frying for another minute until fragrant.
3. Toss in the spiralized butternut squash noodles and sprinkle with nutmeg, salt, and pepper. Sauté for 5-7 minutes until the noodles are tender.
4. Remove from heat and sprinkle with Parmesan cheese if using. Serve immediately.

This butternut squash noodle recipe highlights the rich and nutty flavors of brown butter, perfectly complemented by sage and walnuts.

The simplicity of the ingredients allows each flavor to shine, making it a fantastic gluten-free option for a cozy and satisfying meal.

Butternut Squash Noodles with Roasted Red Pepper and Goat Cheese Sauce

This creamy and flavorful dish combines the smoky sweetness of roasted red peppers with the tangy richness of goat cheese, creating a velvety sauce that perfectly coats the tender butternut squash noodles.

It’s a sophisticated yet simple gluten-free meal that’s both satisfying and nutritious.

Ingredients:

• 2 medium butternut squashes, spiralized into noodles
• 1 tablespoon olive oil
• 2 roasted red peppers (store-bought or homemade)
• 1/2 cup goat cheese
• 1/2 cup vegetable broth
• 1 clove garlic, minced
• Salt and pepper, to taste
• 1/4 teaspoon smoked paprika
• Fresh basil or parsley (for garnish)

Instructions:

1. In a blender or food processor, blend the roasted red peppers, goat cheese, vegetable broth, garlic, smoked paprika, salt, and pepper until smooth.
2. Heat the olive oil in a large skillet over medium heat. Add the spiralized butternut squash noodles and sauté for 5-7 minutes until tender.
3. Pour the roasted red pepper sauce over the noodles and stir to coat evenly.
4. Remove from heat and garnish with fresh basil or parsley. Serve warm.

This butternut squash noodle dish offers a balance of smoky, creamy, and slightly tangy flavors.

The goat cheese adds a luscious texture, while the roasted red peppers bring natural sweetness and depth.

It’s a fantastic gluten-free meal for when you want something comforting yet light.

Butternut Squash Noodles with Sesame Ginger Stir-Fry

This Asian-inspired dish features tender butternut squash noodles tossed in a savory sesame ginger sauce, loaded with fresh vegetables and topped with crunchy sesame seeds.

The combination of sweet and tangy flavors makes this a delicious gluten-free alternative to traditional stir-fry noodles.

Ingredients:

• 2 medium butternut squashes, spiralized into noodles
• 1 tablespoon sesame oil
• 1 red bell pepper, thinly sliced
• 1 cup snap peas
• 1 carrot, julienned
• 2 cloves garlic, minced
• 1 teaspoon grated ginger
• 2 tablespoons tamari or gluten-free soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon honey or maple syrup
• 1/2 teaspoon red pepper flakes (optional)
• 1 tablespoon sesame seeds (for garnish)
• 2 green onions, sliced (for garnish)

Instructions:

1. Heat sesame oil in a large skillet over medium heat. Add the garlic and ginger, sautéing for 1 minute until fragrant.
2. Add the red bell pepper, snap peas, and carrot, cooking for 3-4 minutes until slightly tender.
3. Toss in the butternut squash noodles and cook for another 5-7 minutes, stirring occasionally.
4. In a small bowl, whisk together the tamari, rice vinegar, honey, and red pepper flakes. Pour the sauce over the noodles and stir well.
5. Remove from heat and sprinkle with sesame seeds and sliced green onions. Serve immediately.

This sesame ginger butternut squash noodle stir-fry is packed with vibrant flavors and crunchy textures, making it a satisfying and nutrient-rich gluten-free meal. It’s light, fresh, and perfect for a quick and healthy dinner.

Butternut Squash Noodles with Pesto Chicken

This high-protein dish pairs tender butternut squash noodles with juicy chicken coated in a fragrant, homemade pesto sauce.

The combination of fresh basil, garlic, and Parmesan creates a rich, herby flavor that perfectly complements the natural sweetness of the squash.

It’s a fantastic gluten-free meal for those looking for a hearty yet healthy dish.

Ingredients:

• 2 medium butternut squashes, spiralized into noodles
• 2 boneless, skinless chicken breasts, sliced
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1 cup fresh basil leaves
• 1/4 cup Parmesan cheese (or nutritional yeast for dairy-free)
• 1/4 cup pine nuts or walnuts
• 2 cloves garlic
• 1/4 cup olive oil (for pesto)
• 1 tablespoon lemon juice

Instructions:

1. In a food processor, blend the basil, Parmesan cheese, pine nuts, garlic, olive oil, lemon juice, salt, and pepper until smooth. Set aside.
2. Heat one tablespoon of olive oil in a large skillet over medium heat. Add the sliced chicken, seasoning with salt and pepper. Cook for 6-8 minutes until golden and fully cooked. Remove from the skillet and set aside.
3. In the same skillet, add another tablespoon of olive oil and sauté the butternut squash noodles for 5-7 minutes until tender.
4. Toss the noodles with the homemade pesto sauce and add the cooked chicken. Stir well to combine.
5. Serve immediately with an extra sprinkle of Parmesan, if desired.

This butternut squash noodle dish is a delicious blend of fresh, herby flavors and tender, juicy chicken.

The homemade pesto adds a rich and aromatic touch, making it a comforting and nutritious gluten-free meal.

It’s perfect for a quick yet elegant dinner.

Butternut Squash Noodles with Lemon Garlic Shrimp and Asparagus

This bright and zesty dish combines succulent shrimp, tender asparagus, and butternut squash noodles tossed in a tangy lemon garlic sauce.

It’s a light yet flavorful gluten-free meal that’s packed with protein, fiber, and fresh vegetables, making it a perfect choice for a healthy and satisfying dinner.

Ingredients:

• 2 medium butternut squashes, spiralized into noodles
• 1 lb shrimp, peeled and deveined
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• Zest and juice of 1 lemon
• Salt and pepper, to taste
• 1/4 cup fresh parsley, chopped
• 1 tablespoon butter (optional, for extra richness)

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the shrimp and cook for 2-3 minutes per side until they turn pink and opaque. Remove from the skillet and set aside.
2. In the same skillet, add the asparagus and sauté for 3-4 minutes until tender but still crisp. Add the garlic and cook for another minute until fragrant.
3. Add the spiralized butternut squash noodles to the skillet and sauté for 5-7 minutes until tender.
4. Stir in the lemon zest, lemon juice, and butter (if using), and return the shrimp to the skillet. Toss everything together to combine.
5. Season with salt and pepper, garnish with fresh parsley, and serve immediately.

This lemon garlic shrimp with butternut squash noodles is a light yet indulgent gluten-free dish that combines fresh, vibrant flavors with tender shrimp and veggies.

The zesty lemon and garlic enhance the natural sweetness of the squash noodles, making it a satisfying and healthy meal.

Butternut Squash Noodles with Spinach and Feta

A simple and flavorful dish featuring sautéed spinach, tangy feta, and butternut squash noodles in a light olive oil dressing. This gluten-free recipe is packed with nutrients from the fresh spinach, and the creamy feta adds a delicious contrast to the sweet and savory squash noodles. It’s the perfect vegetarian meal for any time of the year.

Ingredients:

• 2 medium butternut squashes, spiralized into noodles
• 2 tablespoons olive oil
• 4 cups fresh spinach
• 1/4 cup crumbled feta cheese
• 2 cloves garlic, minced
• 1 tablespoon lemon juice
• Salt and pepper, to taste
• Fresh parsley (optional, for garnish)

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the garlic and sauté for 1 minute until fragrant.
2. Add the fresh spinach and cook until wilted, about 2-3 minutes.
3. Add the spiralized butternut squash noodles to the skillet and sauté for 5-7 minutes until tender.
4. Drizzle with lemon juice and season with salt and pepper. Toss everything together to combine.
5. Remove from heat and sprinkle with crumbled feta cheese and fresh parsley, if desired. Serve immediately.

This butternut squash noodles with spinach and feta dish is quick, easy, and packed with flavor.

The sautéed spinach adds a healthy green touch, while the feta cheese brings creaminess and tang to the meal.

This is a fantastic gluten-free vegetarian option that’s light yet filling.

Butternut Squash Noodles with Spicy Peanut Sauce

This vibrant dish features creamy and spicy peanut sauce paired with tender butternut squash noodles, creating a satisfying and flavorful gluten-free meal.

The peanut sauce is rich and indulgent, while the squash noodles add a sweet balance, making it a perfect choice for a quick and easy dinner.

Ingredients:

• 2 medium butternut squashes, spiralized into noodles
• 2 tablespoons peanut butter
• 1 tablespoon soy sauce (gluten-free)
• 1 tablespoon rice vinegar
• 1 tablespoon honey
• 1 teaspoon sesame oil
• 1/2 teaspoon chili garlic sauce (or more for extra heat)
• 1 tablespoon sesame seeds
• Fresh cilantro, chopped (for garnish)
• 1/4 cup green onions, sliced (for garnish)

Instructions:

1. In a small bowl, whisk together the peanut butter, soy sauce, rice vinegar, honey, sesame oil, and chili garlic sauce until smooth.
2. Heat a tablespoon of oil in a large skillet over medium heat. Add the spiralized butternut squash noodles and sauté for 5-7 minutes until tender.
3. Pour the peanut sauce over the noodles and toss to coat. Cook for an additional 2-3 minutes to heat through.
4. Garnish with sesame seeds, fresh cilantro, and sliced green onions. Serve immediately.

This spicy peanut sauce adds a flavorful kick to the naturally sweet butternut squash noodles, creating a balance of creamy, spicy, and savory notes.

It’s an easy and quick gluten-free dish that’s perfect for anyone craving something bold and satisfying.

Butternut Squash Noodles with Balsamic Glazed Mushrooms

This savory dish combines earthy mushrooms with the naturally sweet butternut squash noodles, all drizzled with a rich balsamic glaze.

The umami-packed mushrooms add depth, while the balsamic vinegar gives the dish a tangy sweetness, making this a perfect gluten-free option for those craving a comforting yet sophisticated meal.

Ingredients:

• 2 medium butternut squashes, spiralized into noodles
• 2 tablespoons olive oil
• 2 cups mushrooms, sliced (cremini or button)
• 3 cloves garlic, minced
• 2 tablespoons balsamic vinegar
• 1 tablespoon honey
• Salt and pepper, to taste
• Fresh thyme (optional, for garnish)
• Grated Parmesan cheese (optional)

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the sliced mushrooms and cook for 5-7 minutes until tender and browned.
2. Add the minced garlic and cook for another 1 minute until fragrant.
3. Drizzle the balsamic vinegar and honey over the mushrooms, stirring to coat. Let the glaze simmer and reduce for 2-3 minutes.
4. In a separate pan, sauté the spiralized butternut squash noodles with a little olive oil for 5-7 minutes until tender.
5. Combine the noodles with the balsamic glazed mushrooms and toss to coat.
6. Season with salt and pepper, and garnish with fresh thyme or grated Parmesan cheese. Serve immediately.

This balsamic glazed mushroom dish with butternut squash noodles is packed with rich, savory flavors and is a wonderful gluten-free meal option for mushroom lovers.

The balsamic vinegar adds a slightly tangy sweetness, balancing perfectly with the earthy mushrooms and tender squash noodles.

Butternut Squash Noodles with Pomegranate and Ricotta

This festive and vibrant dish combines the sweet flavors of pomegranate with the creamy texture of ricotta cheese, offering a beautiful contrast to the delicate butternut squash noodles.

It’s a delightful gluten-free option that brings color and freshness to your plate, making it perfect for a light lunch or holiday meal.

Ingredients:

• 2 medium butternut squashes, spiralized into noodles
• 1 tablespoon olive oil
• 1/2 cup ricotta cheese
• 1/4 cup pomegranate seeds
• 1/4 cup walnuts, toasted
• 1 tablespoon honey
• Salt and pepper, to taste
• Fresh mint or basil (for garnish)

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the spiralized butternut squash noodles and sauté for 5-7 minutes until tender but still slightly firm.
2. In a small bowl, combine the ricotta cheese and honey, stirring to blend.
3. Once the noodles are cooked, remove from heat and transfer to a serving plate.
4. Dollop the ricotta mixture over the noodles and sprinkle with pomegranate seeds and toasted walnuts.
5. Season with salt and pepper, and garnish with fresh mint or basil. Serve immediately.

This butternut squash noodles dish is a beautiful balance of creamy, sweet, and savory flavors.

The ricotta and honey bring richness, while the pomegranate seeds and walnuts add a refreshing crunch.

It’s an elegant and nutritious gluten-free meal that’s perfect for any occasion.

Butternut Squash Noodles with Spicy Tomato Basil Sauce

This hearty and flavorful dish features a spicy tomato basil sauce that’s rich in flavor, perfectly complementing the sweet butternut squash noodles.

The addition of red pepper flakes adds a subtle heat, making it an exciting gluten-free meal with the comforting familiarity of a classic pasta dish.

Ingredients:

• 2 medium butternut squashes, spiralized into noodles
• 1 tablespoon olive oil
• 1 can (14.5 oz) crushed tomatoes
• 2 cloves garlic, minced
• 1/4 teaspoon red pepper flakes (or more for extra heat)
• 1 teaspoon dried basil
• 1/2 teaspoon oregano
• Salt and pepper, to taste
• Fresh basil leaves (for garnish)
• Grated Parmesan (optional)

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the garlic and sauté for 1 minute until fragrant.
2. Add the crushed tomatoes, red pepper flakes, basil, oregano, salt, and pepper. Stir and let the sauce simmer for 10-12 minutes until thickened.
3. Meanwhile, sauté the spiralized butternut squash noodles in a separate pan with a little olive oil for 5-7 minutes until tender.
4. Pour the spicy tomato basil sauce over the cooked noodles and toss to coat.
5. Garnish with fresh basil and grated Parmesan (if using). Serve immediately.

This spicy tomato basil sauce with butternut squash noodles brings a perfect balance of heat and flavor, making it a gluten-free twist on a classic pasta dish.

The sweet squash noodles complement the tangy tomato sauce, creating a warm, comforting meal with just the right amount of spice.

Butternut Squash Noodles with Tahini Lemon Dressing

This refreshing and creamy dish combines tender butternut squash noodles with a tangy and nutty tahini lemon dressing. The sauce is rich and slightly earthy, offering a perfect complement to the natural sweetness of the squash.

It’s a simple yet satisfying gluten-free option that works wonderfully as a light lunch or side dish.

Ingredients:

• 2 medium butternut squashes, spiralized into noodles
• 2 tablespoons olive oil
• 3 tablespoons tahini
• 2 tablespoons lemon juice
• 1 tablespoon maple syrup
• 1 garlic clove, minced
• Salt and pepper, to taste
• 1/4 cup toasted sesame seeds
• Fresh parsley (for garnish)

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the spiralized butternut squash noodles and sauté for 5-7 minutes until tender.
2. In a small bowl, whisk together the tahini, lemon juice, maple syrup, minced garlic, salt, and pepper until smooth and creamy.
3. Once the noodles are cooked, remove them from the skillet and transfer to a serving plate.
4. Drizzle the tahini lemon dressing over the noodles and toss to coat.
5. Garnish with toasted sesame seeds and fresh parsley. Serve immediately.

This tahini lemon dressing elevates the naturally sweet butternut squash noodles with its creamy texture and tangy, nutty flavor.

It’s a deliciously simple and healthy gluten-free dish that’s perfect for those looking for a quick, nourishing meal.

Butternut Squash Noodles with Avocado Pesto

This vibrant and creamy dish features avocado pesto, giving it a rich and luscious texture, while fresh herbs and lemon add brightness.

Paired with tender butternut squash noodles, it makes for a refreshing and indulgent gluten-free meal.

The avocado adds healthy fats, making this both delicious and satisfying.

Ingredients:

• 2 medium butternut squashes, spiralized into noodles
• 1 ripe avocado, peeled and pitted
• 1 cup fresh basil leaves
• 2 tablespoons olive oil
• 1/4 cup grated Parmesan (or dairy-free cheese)
• 1 clove garlic, minced
• Juice of 1 lemon
• Salt and pepper, to taste
• Pine nuts or walnuts (for garnish)

Instructions:

1. In a food processor, blend the avocado, basil, olive oil, Parmesan, garlic, lemon juice, salt, and pepper until smooth and creamy.
2. Heat olive oil in a large skillet over medium heat. Add the spiralized butternut squash noodles and sauté for 5-7 minutes until tender.
3. Remove the noodles from the skillet and toss with the avocado pesto until well coated.
4. Garnish with pine nuts or walnuts for extra crunch. Serve immediately.

This avocado pesto with butternut squash noodles creates a rich, creamy dish with fresh, herbaceous flavors.

The creamy avocado and bright basil make for an indulgent yet healthy gluten-free meal, perfect for when you’re craving something creamy and satisfying.

Butternut Squash Noodles with Coconut Lime Shrimp

This tropical-inspired dish combines succulent shrimp with a creamy coconut lime sauce, offering a refreshing and exotic twist to the classic butternut squash noodles.

The coconut milk creates a rich and velvety texture, while the lime brings a zesty kick to the dish.

It’s a flavorful and light gluten-free meal that will transport your taste buds to a sunny paradise.

Ingredients:

• 2 medium butternut squashes, spiralized into noodles
• 1 lb shrimp, peeled and deveined
• 2 tablespoons coconut oil
• 1 can (14 oz) full-fat coconut milk
• Zest and juice of 1 lime
• 1 tablespoon fish sauce (optional, for depth of flavor)
• 1 tablespoon honey
• Salt and pepper, to taste
• Fresh cilantro (for garnish)

Instructions:

1. Heat coconut oil in a large skillet over medium heat. Add the shrimp and cook for 2-3 minutes on each side until pink and opaque. Remove from the skillet and set aside.
2. In the same skillet, add the coconut milk, lime zest, lime juice, fish sauce (if using), and honey. Stir and let the sauce simmer for 5-7 minutes until it thickens slightly.
3. In another pan, sauté the spiralized butternut squash noodles for 5-7 minutes until tender.
4. Add the cooked shrimp to the coconut lime sauce and toss to coat.
5. Serve the shrimp and sauce over the butternut squash noodles, garnished with fresh cilantro.

This coconut lime shrimp with butternut squash noodles is a light, tropical, and incredibly flavorful dish.

The creamy coconut milk paired with the zesty lime gives it a fresh and vibrant taste, while the shrimp adds protein to make this a balanced, gluten-free meal.