32+ Quick & Easy Keto Butternut Squash Noodle Recipes You’ll Love

If you’re following a keto lifestyle, you know that finding satisfying, low-carb alternatives to your favorite comfort foods can be a challenge.

That’s where butternut squash noodles come in!

These naturally sweet and nutrient-packed noodles are a fantastic low-carb substitute for pasta and can be dressed up in a variety of ways to create mouthwatering keto dishes.

Whether you’re craving creamy alfredo, a rich bolognese, or a fresh pesto, butternut squash noodles are the perfect base for all kinds of savory dishes.

In this article, we’ve gathered over 32 keto-friendly recipes that feature butternut squash noodles as the star ingredient.

From hearty mains to light salads, these recipes will keep your meals exciting and your carb count low.

32+ Quick & Easy Keto Butternut Squash Noodle Recipes You’ll Love

Butternut squash noodles are a versatile, keto-friendly ingredient that can be transformed into a wide range of delicious dishes, from creamy and indulgent to fresh and vibrant.

With 32+ recipes at your fingertips, you’ll never run out of ideas for a tasty, low-carb meal.

Whether you prefer savory, spicy, or tangy flavors, there’s a recipe here for everyone.

So, grab some butternut squash, get creative, and enjoy a guilt-free, flavorful keto meal that satisfies your cravings without compromising your low-carb goals.

Creamy Garlic Butternut Squash Noodles

Butternut squash noodles are a delicious keto alternative to traditional pasta, and this creamy garlic recipe takes it to another level. With rich, garlicky cream sauce, a hint of parmesan, and a touch of fresh herbs, this dish is comforting, flavorful, and perfect for dinner.

For the recipe, you will need:

• 2 cups butternut squash noodles
• 2 tbsp butter
• 2 garlic cloves, minced
• 1/4 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 1 tsp Italian seasoning
• Salt and pepper to taste
• Fresh parsley for garnish

In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté until fragrant. Stir in the heavy cream and let it simmer for a couple of minutes. Add Parmesan cheese and Italian seasoning, stirring until the cheese is melted and the sauce thickens. Toss in the butternut squash noodles and cook for 3–4 minutes, ensuring they’re evenly coated in the sauce. Season with salt and pepper to taste. Garnish with fresh parsley and serve immediately.

This dish brings a rich and creamy vibe to your keto meal plan. The mild sweetness of the butternut squash noodles complements the garlicky cream sauce perfectly, offering a balanced and satisfying flavor profile. It’s quick to prepare and feels indulgent, making it ideal for a cozy weeknight dinner.

Spicy Peanut Butternut Squash Noodles

Add a little spice to your keto meals with this peanut butter-inspired dish. Butternut squash noodles pair wonderfully with a creamy and spicy peanut sauce, creating a fusion-style meal that’s as healthy as it is delicious.

For the recipe, you will need:

• 2 cups butternut squash noodles
• 2 tbsp coconut oil
• 2 tbsp natural peanut butter
• 1 tbsp soy sauce or coconut aminos
• 1 tsp sesame oil
• 1 tsp sriracha or chili paste (adjust to taste)
• 1 tsp grated ginger
• 2 tbsp water
• Crushed peanuts and green onions for garnish

Heat the coconut oil in a skillet over medium heat. Add the butternut squash noodles and cook for 3–4 minutes until slightly tender. Meanwhile, whisk together peanut butter, soy sauce, sesame oil, sriracha, ginger, and water in a bowl. Pour the sauce over the noodles and stir well to coat evenly. Cook for an additional 2 minutes. Serve with a sprinkle of crushed peanuts and green onions on top.

This dish brings the heat and richness you might crave on a keto diet. The spicy peanut sauce clings beautifully to the butternut squash noodles, providing a creamy and bold flavor. Perfect for meal prep or a quick lunch, this recipe is sure to become a favorite for those who enjoy a spicy kick.

Pesto Chicken Butternut Squash Noodles

This low-carb recipe combines earthy pesto, juicy chicken, and tender butternut squash noodles to create a hearty and flavorful meal. It’s packed with healthy fats, protein, and vibrant green goodness that makes it both nutritious and satisfying.

For the recipe, you will need:

• 2 cups butternut squash noodles
• 1 cup cooked chicken, shredded or diced
• 2 tbsp olive oil
• 2 tbsp basil pesto (homemade or store-bought)
• 1/4 cup cherry tomatoes, halved
• 2 tbsp grated Parmesan cheese
• Salt and pepper to taste
• Fresh basil for garnish

Heat olive oil in a skillet over medium heat. Add the butternut squash noodles and sauté for 3–4 minutes. Stir in the cooked chicken and pesto, ensuring everything is well coated. Toss in the cherry tomatoes and cook for an additional minute. Season with salt and pepper, sprinkle with Parmesan cheese, and garnish with fresh basil before serving.

This dish is a perfect example of how simple ingredients can create extraordinary flavors. The pesto brings a fresh and aromatic quality to the meal, while the chicken adds satisfying protein. Combined with the slightly sweet and tender butternut squash noodles, it’s a wholesome meal that’s as colorful as it is delicious.

Butternut Squash Noodles with Bacon and Avocado

A savory dish packed with the smoky flavors of crispy bacon and the creamy richness of avocado, this keto recipe is both indulgent and nutritious. The butternut squash noodles are a perfect base, soaking up the bacon fat while still maintaining their texture. It’s a hearty dish that’s quick to make and ideal for a low-carb dinner.

For the recipe, you will need:

• 2 cups butternut squash noodles
• 4 slices of bacon
• 1 ripe avocado, sliced
• 2 tbsp olive oil
• 1 garlic clove, minced
• 1 tbsp lemon juice
• Salt and pepper to taste
• Fresh parsley for garnish

In a large skillet, cook the bacon over medium heat until crispy. Remove the bacon and set it aside. In the same skillet, add the olive oil and sauté the garlic for 1 minute. Add the butternut squash noodles and cook for 3–4 minutes until they soften slightly. Crumble the cooked bacon and add it back to the pan, along with the avocado slices. Toss everything together, add lemon juice, and season with salt and pepper. Garnish with fresh parsley and serve warm.

This dish offers a satisfying combination of textures and flavors. The crispy bacon brings a savory crunch, while the creamy avocado adds richness, perfectly complementing the light sweetness of the butternut squash noodles. It’s a great way to enjoy healthy fats and veggies in one meal, making it both keto-friendly and flavorful.

Butternut Squash Noodles with Shrimp and Lemon Butter Sauce

This elegant and light dish brings together juicy shrimp and zesty lemon butter sauce with tender butternut squash noodles. It’s a deliciously refreshing meal that’s low in carbs but high in flavor. The tangy lemon balances out the richness of the butter, while the shrimp adds a satisfying protein component.

For the recipe, you will need:

• 2 cups butternut squash noodles
• 1 lb shrimp, peeled and deveined
• 2 tbsp butter
• 1 garlic clove, minced
• 1/4 cup lemon juice
• 1/4 cup chicken broth
• Salt and pepper to taste
• Fresh parsley and lemon zest for garnish

Melt butter in a large skillet over medium heat. Add the shrimp and sauté for 2–3 minutes on each side until they turn pink and are fully cooked. Remove the shrimp from the skillet and set aside. In the same skillet, add the minced garlic and cook for 1 minute until fragrant. Pour in the lemon juice and chicken broth, stirring to combine. Add the butternut squash noodles and cook for 2–3 minutes, allowing them to soak up the sauce. Return the shrimp to the skillet and toss to combine. Season with salt and pepper and garnish with fresh parsley and lemon zest before serving.

This dish combines the freshness of shrimp with the richness of a buttery lemon sauce, elevating the butternut squash noodles to a whole new level. The sauce ties everything together beautifully, creating a dish that’s light yet satisfying. Perfect for a low-carb dinner or a special occasion.

Butternut Squash Noodles with Sausage and Spinach

This dish brings hearty sausage and wilted spinach together with the sweet, nutty flavor of butternut squash noodles. It’s a satisfying and savory meal that’s packed with flavor and easy to prepare. The combination of savory sausage and tender greens makes this a well-balanced meal, ideal for any keto meal plan.

For the recipe, you will need:

• 2 cups butternut squash noodles
• 2 sausage links (preferably Italian or your favorite type), casing removed
• 2 cups fresh spinach
• 2 tbsp olive oil
• 1/4 cup chicken broth
• 1 tsp dried oregano
• Salt and pepper to taste
• Fresh grated Parmesan cheese for garnish

In a large skillet, heat the olive oil over medium heat. Add the sausage and cook, breaking it up with a spoon, until browned and fully cooked. Remove the sausage and set aside. In the same skillet, add the butternut squash noodles and sauté for 3–4 minutes until slightly softened. Add the chicken broth and spinach, cooking until the spinach wilts. Return the sausage to the skillet, stirring to combine. Season with oregano, salt, and pepper. Garnish with freshly grated Parmesan cheese before serving.

This dish is perfect for a cozy dinner. The sausage adds a savory and slightly spicy element, while the spinach provides a fresh contrast to the richness of the meat. The butternut squash noodles bring a gentle sweetness to balance the flavors. It’s a comforting and filling meal that hits all the right notes while being keto-friendly.

Butternut Squash Noodles with Ricotta and Walnut Pesto

A flavorful and unique take on traditional pesto, this recipe uses a walnut-based pesto sauce that’s nutty, earthy, and perfect with the creamy ricotta. The butternut squash noodles provide the perfect base to highlight the richness of the ricotta and the crunch of the walnuts. It’s a balanced, keto-friendly meal that offers both texture and flavor.

For the recipe, you will need:

• 2 cups butternut squash noodles
• 1/4 cup walnuts, toasted
• 1/4 cup fresh basil leaves
• 2 tbsp olive oil
• 1/4 cup grated Parmesan cheese
• 1/4 cup ricotta cheese
• 1 garlic clove
• Salt and pepper to taste
• Fresh basil for garnish

In a food processor, combine the walnuts, basil, olive oil, Parmesan, garlic, salt, and pepper. Pulse until smooth, scraping down the sides as needed. In a skillet, sauté the butternut squash noodles for 3–4 minutes until tender. Add the walnut pesto and toss well to coat the noodles evenly. Remove from heat and gently stir in the ricotta cheese. Garnish with fresh basil leaves and serve.

This dish is a delightful mixture of creamy and nutty flavors. The walnut pesto brings a rich, earthy quality that complements the sweet, slightly firm texture of the butternut squash noodles. The ricotta adds a smooth, luxurious texture to the overall dish, making it perfect for a cozy dinner that feels indulgent but still fits within your keto lifestyle.

Butternut Squash Noodles with Mushroom and Cream Sauce

A rich and savory dish with a velvety cream sauce, this recipe is a perfect low-carb comfort food. The earthy mushrooms pair beautifully with the creamy sauce, while the butternut squash noodles add a subtle sweetness and satisfying texture. It’s a keto-friendly version of classic creamy pasta dishes that’s sure to satisfy your cravings.

For the recipe, you will need:

• 2 cups butternut squash noodles
• 1 cup mushrooms, sliced (preferably cremini or button)
• 2 tbsp butter
• 1/4 cup heavy cream
• 1/4 cup chicken broth
• 1 tbsp fresh thyme leaves (or 1 tsp dried thyme)
• Salt and pepper to taste
• Fresh grated Parmesan for garnish

In a skillet, melt butter over medium heat and add the sliced mushrooms. Cook until the mushrooms release their moisture and become golden brown, about 5 minutes. Add the heavy cream and chicken broth, bringing it to a simmer. Stir in thyme and let it cook for another 2 minutes, allowing the sauce to thicken. Add the butternut squash noodles and cook for 3–4 minutes, allowing them to soak up the sauce. Season with salt and pepper, then garnish with freshly grated Parmesan before serving.

This creamy mushroom and butternut squash noodle combination is the epitome of keto comfort food. The rich cream sauce and tender mushrooms blend beautifully with the sweetness of the butternut squash, creating a well-rounded dish that feels indulgent but is still low-carb. Perfect for a hearty dinner on chilly evenings.

Butternut Squash Noodles with Turkey Meatballs and Marinara

A keto-friendly twist on a classic Italian favorite, this recipe features tender turkey meatballs paired with a rich marinara sauce, all served over butternut squash noodles. The turkey meatballs are lean and flavorful, while the marinara sauce adds a tangy depth that complements the sweetness of the squash noodles. It’s a well-balanced and satisfying meal that’s sure to hit the spot.

For the recipe, you will need:

• 2 cups butternut squash noodles
• 1 lb ground turkey
• 1/4 cup almond flour
• 1 egg
• 2 tbsp fresh parsley, chopped
• 1/4 cup grated Parmesan cheese
• 1 cup marinara sauce (sugar-free or homemade)
• 1 tbsp olive oil
• Salt and pepper to taste
• Fresh basil for garnish

Preheat your oven to 375°F (190°C). In a bowl, combine the ground turkey, almond flour, egg, parsley, Parmesan cheese, salt, and pepper. Form the mixture into meatballs, about 1 inch in diameter, and place them on a baking sheet. Bake for 20-25 minutes until fully cooked. Meanwhile, heat olive oil in a skillet over medium heat. Add the butternut squash noodles and sauté for 3–4 minutes until slightly tender. Add the marinara sauce and cook for an additional 2 minutes. Once the meatballs are ready, place them on top of the noodles and sauce. Garnish with fresh basil and serve.

This dish brings together classic Italian flavors in a healthy and keto-friendly way. The turkey meatballs are lean yet flavorful, and the rich marinara sauce adds a comforting tang that pairs perfectly with the sweet butternut squash noodles. It’s a filling, satisfying meal that’s sure to become a keto favorite in your meal rotation.

Butternut Squash Noodles with Beef Stroganoff

This keto-friendly beef stroganoff transforms the traditional recipe by using butternut squash noodles instead of pasta. The rich and creamy mushroom sauce with tender beef creates a comforting, hearty dish that’s perfect for a low-carb dinner. It’s an elegant meal that doesn’t skimp on flavor.

For the recipe, you will need:

• 2 cups butternut squash noodles
• 1 lb beef sirloin, sliced thinly
• 2 tbsp butter
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 1 cup mushrooms, sliced
• 1/2 cup beef broth
• 1/2 cup heavy cream
• 1 tbsp Dijon mustard
• Salt and pepper to taste
• Fresh parsley for garnish

In a large skillet, melt butter over medium heat. Add the beef slices and cook until browned, about 4–5 minutes. Remove the beef and set it aside. In the same skillet, add the onion and garlic, sautéing until softened. Add the mushrooms and cook for another 3–4 minutes until they release their moisture. Stir in the beef broth, heavy cream, and Dijon mustard. Let the sauce simmer for 5 minutes until thickened. Add the butternut squash noodles to the skillet and cook for 3–4 minutes until tender. Return the beef to the skillet, tossing everything together. Season with salt and pepper and garnish with fresh parsley before serving.

This beef stroganoff is rich and creamy, with the earthy mushrooms and tangy mustard complementing the tender beef. The butternut squash noodles bring a slight sweetness that balances the richness of the sauce, making it a comforting and filling meal that’s perfect for keto enthusiasts.

Butternut Squash Noodles with Avocado and Tomato Salsa

If you’re craving something fresh and vibrant, this dish offers a refreshing keto-friendly twist on a traditional pasta salad. The creamy avocado pairs beautifully with the fresh tomato salsa, creating a light and flavorful dish that is both satisfying and full of healthy fats.

For the recipe, you will need:

• 2 cups butternut squash noodles
• 1 ripe avocado, diced
• 1 cup cherry tomatoes, halved
• 1/4 cup red onion, finely chopped
• 1 tbsp fresh cilantro, chopped
• 1 tbsp lime juice
• 1 tbsp olive oil
• Salt and pepper to taste

In a skillet, sauté the butternut squash noodles for 3–4 minutes until slightly tender. In a bowl, combine the diced avocado, cherry tomatoes, red onion, cilantro, lime juice, olive oil, salt, and pepper. Toss everything together until well combined. Once the noodles are done, add the avocado-tomato mixture to the skillet, gently tossing to combine. Serve immediately, garnished with additional cilantro.

This dish is the perfect mix of creamy, tangy, and fresh flavors. The avocado adds a luscious texture, while the tomato salsa brings a burst of flavor, making the butternut squash noodles a perfect base. It’s a light, refreshing dish that’s great for a healthy lunch or dinner, with just the right balance of healthy fats and nutrients.

Butternut Squash Noodles with Bolognese Sauce

This hearty and flavorful bolognese sauce is the perfect companion for the sweet, tender butternut squash noodles. It’s a keto-friendly take on the classic Italian dish, using a meaty tomato sauce that’s rich in flavor but low in carbs. Ideal for a filling and satisfying meal that feels indulgent without the guilt.

For the recipe, you will need:

• 2 cups butternut squash noodles
• 1 lb ground beef or turkey
• 1 small onion, chopped
• 2 garlic cloves, minced
• 1 cup crushed tomatoes (no sugar added)
• 1/4 cup red wine (optional)
• 1 tsp dried oregano
• 1/2 tsp red pepper flakes (optional)
• Salt and pepper to taste
• Fresh basil or parsley for garnish

In a large skillet, cook the ground beef or turkey over medium heat until browned. Remove any excess fat. Add the onion and garlic, sautéing for 2–3 minutes until softened. Stir in the crushed tomatoes, red wine (if using), oregano, red pepper flakes, salt, and pepper. Let the sauce simmer for 15–20 minutes, allowing the flavors to meld together. Meanwhile, sauté the butternut squash noodles in a separate pan for 3–4 minutes until tender. Top the noodles with the bolognese sauce, and garnish with fresh basil or parsley.

This bolognese sauce is rich, meaty, and full of flavor, and it pairs perfectly with the sweet and tender butternut squash noodles. The sauce’s deep, savory notes are balanced by the slight sweetness of the squash, creating a dish that’s satisfying and comforting while still keeping you within your keto guidelines. Perfect for a filling dinner that’s sure to impress.

Butternut Squash Noodles with Chicken Alfredo

This creamy, decadent dish is a keto version of the classic chicken Alfredo, featuring tender chicken, a luscious alfredo sauce, and butternut squash noodles that bring a slight sweetness to balance the richness. It’s a comforting, indulgent meal that’s still low in carbs and perfect for those following a keto lifestyle.

For the recipe, you will need:

• 2 cups butternut squash noodles
• 2 chicken breasts, boneless and skinless
• 2 tbsp butter
• 1 garlic clove, minced
• 1/2 cup heavy cream
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste
• Fresh parsley for garnish

Start by cooking the chicken breasts in a skillet over medium heat with 1 tablespoon of butter, seasoning with salt and pepper. Cook for 6-7 minutes on each side, or until golden and fully cooked. Remove from the skillet and set aside. In the same skillet, melt the remaining butter and sauté the garlic for 1 minute until fragrant. Stir in the heavy cream and Parmesan cheese, letting the sauce simmer for 2–3 minutes until it thickens. Add the butternut squash noodles and cook for 3–4 minutes, allowing them to absorb the sauce. Slice the chicken and serve it on top of the creamy noodles. Garnish with fresh parsley and serve immediately.

This chicken Alfredo dish offers all the creamy goodness of the traditional version, with the added benefit of low-carb butternut squash noodles. The rich, velvety alfredo sauce pairs beautifully with the tender chicken, while the butternut squash adds a subtle sweetness that balances the richness. It’s the ultimate keto comfort food.

Butternut Squash Noodles with Bacon and Brussels Sprouts

This keto dish is a perfect combination of smoky bacon, crispy Brussels sprouts, and sweet butternut squash noodles. It’s a savory, satisfying meal that’s not only delicious but also packed with nutrients. The crispy bacon brings a savory crunch, while the Brussels sprouts add a slightly bitter bite that complements the sweetness of the noodles.

For the recipe, you will need:

• 2 cups butternut squash noodles
• 4 slices bacon, chopped
• 1 cup Brussels sprouts, halved
• 2 tbsp olive oil
• 1 garlic clove, minced
• Salt and pepper to taste
• Fresh thyme leaves for garnish

In a skillet, cook the bacon over medium heat until crispy. Remove the bacon and set aside. In the same skillet, add olive oil and sauté the Brussels sprouts until golden and crispy, about 5–6 minutes. Add the minced garlic and cook for another minute. Stir in the butternut squash noodles and cook for 3–4 minutes, allowing them to soften. Add the crispy bacon back to the pan and toss everything together. Season with salt and pepper, and garnish with fresh thyme leaves before serving.

This dish combines rich, smoky bacon with the earthy flavor of Brussels sprouts and the natural sweetness of the butternut squash noodles. It’s a perfectly balanced meal that feels indulgent but remains keto-friendly, making it an excellent choice for a satisfying and hearty dinner.

Butternut Squash Noodles with Creamy Lemon Dill Sauce

This fresh and zesty keto dish is a delightful way to enjoy the natural sweetness of butternut squash noodles, paired with a creamy and tangy lemon dill sauce. The zesty lemon adds a refreshing contrast to the creamy sauce, while the dill infuses the dish with a fresh, aromatic flavor. It’s a light but satisfying meal that works great for a summer evening or a quick weeknight dinner.

For the recipe, you will need:

• 2 cups butternut squash noodles
• 1/4 cup sour cream
• 2 tbsp mayonnaise
• 1 tbsp fresh lemon juice
• 1 tsp lemon zest
• 1 tbsp fresh dill, chopped (or 1 tsp dried dill)
• Salt and pepper to taste
• Fresh dill for garnish

In a small bowl, mix together the sour cream, mayonnaise, lemon juice, lemon zest, and dill. Stir until well combined and smooth. In a skillet, sauté the butternut squash noodles for 3–4 minutes until tender. Pour the creamy lemon dill sauce over the noodles and toss until evenly coated. Season with salt and pepper, then garnish with additional fresh dill.

This creamy lemon dill sauce is light yet flavorful, bringing out the sweetness of the butternut squash noodles while adding a tangy twist. The fresh dill gives the dish a refreshing herbal note, making it perfect for those who enjoy bright, flavorful meals without heavy carbs. It’s a great option for a keto-friendly dish that’s both satisfying and refreshing.

Butternut Squash Noodles with Pesto Chicken

A fresh and vibrant meal, this dish pairs tender butternut squash noodles with juicy pesto chicken for a light yet satisfying keto dinner. The aromatic basil pesto enhances the chicken’s flavor, while the butternut squash noodles provide a naturally sweet and hearty texture. It’s a healthy, flavor-packed meal that’s both indulgent and keto-friendly.

For the recipe, you will need:

• 2 cups butternut squash noodles
• 2 chicken breasts, boneless and skinless
• 1/4 cup basil pesto (store-bought or homemade)
• 2 tbsp olive oil
• 1 tbsp fresh lemon juice
• Salt and pepper to taste
• Fresh basil leaves for garnish

Preheat your oven to 375°F (190°C). Rub the chicken breasts with olive oil, salt, and pepper, and bake for 20–25 minutes or until cooked through and golden brown. While the chicken is baking, sauté the butternut squash noodles in a pan for 3–4 minutes until slightly tender. Once the chicken is ready, slice it and toss with the pesto sauce and lemon juice. Serve the sliced chicken over the butternut squash noodles and garnish with fresh basil leaves.

This pesto chicken dish brings a burst of flavor with its herby, garlicky pesto sauce, while the butternut squash noodles provide a delicate sweetness to balance the richness of the pesto. It’s a simple, yet elegant meal that’s perfect for a weeknight dinner or a healthy lunch.

Butternut Squash Noodles with Roasted Garlic and Parmesan

For a simple, yet flavorful keto dish, this recipe highlights roasted garlic and Parmesan cheese, which pair perfectly with the sweet and tender butternut squash noodles. The roasted garlic adds a subtle sweetness, while the Parmesan brings a sharp, salty contrast. It’s a great side dish or main meal, full of flavor and easy to prepare.

For the recipe, you will need:

• 2 cups butternut squash noodles
• 1 head garlic
• 2 tbsp olive oil
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste
• Fresh parsley for garnish

Preheat your oven to 400°F (200°C). Slice the top off the garlic head, drizzle with 1 tablespoon of olive oil, and wrap it in foil. Roast for 30–35 minutes until the garlic is soft and golden. While the garlic is roasting, sauté the butternut squash noodles in the remaining olive oil for 3–4 minutes until tender. Squeeze the roasted garlic cloves out of the skin and mash them with a fork. Stir the roasted garlic into the butternut squash noodles, then toss with Parmesan cheese, salt, and pepper. Garnish with fresh parsley before serving.

This dish is the epitome of comfort food, with the rich roasted garlic and the sharpness of Parmesan creating a beautiful balance with the sweet butternut squash noodles. It’s perfect as a stand-alone meal or a side dish to complement your favorite protein. Simple, yet incredibly flavorful!

Butternut Squash Noodles with Shrimp and Garlic Butter Sauce

This keto-friendly dish is a delicious combination of succulent shrimp and buttery, garlicky goodness, served over tender butternut squash noodles. The shrimp adds a light, protein-packed element, while the rich garlic butter sauce enhances the sweetness of the noodles. It’s a savory, satisfying meal that’s perfect for a quick and easy keto dinner.

For the recipe, you will need:

• 2 cups butternut squash noodles
• 1 lb shrimp, peeled and deveined
• 3 tbsp butter
• 3 garlic cloves, minced
• 1 tbsp lemon juice
• Salt and pepper to taste
• Fresh parsley for garnish

In a skillet, melt 2 tablespoons of butter over medium heat. Add the shrimp and cook for 2–3 minutes on each side until they turn pink and are cooked through. Remove the shrimp and set aside. In the same skillet, melt the remaining butter, then add the minced garlic and sauté for 1 minute until fragrant. Add the butternut squash noodles to the skillet and cook for 3–4 minutes, allowing them to soften. Stir in the lemon juice and season with salt and pepper. Add the shrimp back to the skillet and toss everything together. Garnish with fresh parsley and serve warm.

This shrimp and garlic butter dish is rich and flavorful, with the shrimp offering a satisfying texture that pairs wonderfully with the creamy, buttery sauce. The butternut squash noodles soak up the delicious sauce while maintaining their natural sweetness. It’s a quick and satisfying meal that’s perfect for a keto dinner or a special occasion.

Butternut Squash Noodles with Sage Brown Butter and Walnuts

This autumn-inspired dish combines nutty brown butter, earthy sage, and crunchy walnuts with tender butternut squash noodles for a perfect keto-friendly meal. The rich, slightly nutty flavor of the brown butter pairs beautifully with the sweetness of the squash, while the walnuts add a delightful crunch. It’s simple yet full of flavor and is a great option for a cozy dinner.

For the recipe, you will need:

• 2 cups butternut squash noodles
• 1/4 cup unsalted butter
• 1/4 cup walnuts, chopped
• 10–12 fresh sage leaves
• Salt and pepper to taste
• Fresh Parmesan for garnish

In a skillet, melt the butter over medium heat, then add the sage leaves and cook for 2–3 minutes until the butter turns golden brown, and the sage becomes crispy. Add the walnuts and cook for another minute, allowing them to toast. In a separate pan, sauté the butternut squash noodles for 3–4 minutes until tender. Add the brown butter mixture to the noodles and toss until well coated. Season with salt and pepper, and garnish with freshly grated Parmesan before serving.

This dish is rich in flavor and texture, with the buttery, nutty sauce complementing the sweet butternut squash noodles. The crispy sage leaves provide a fragrant, earthy note, and the walnuts bring a satisfying crunch. It’s the perfect dish for a special occasion or a comforting dinner on a chilly evening.

Butternut Squash Noodles with Spicy Sausage and Bell Peppers

This hearty, spicy keto dish brings together the savory flavors of sausage and bell peppers, paired with sweet butternut squash noodles for a satisfying meal. The sausage adds a spicy kick, while the bell peppers and squash noodles provide a fresh, light contrast. It’s a one-pan wonder that’s both flavorful and filling.

For the recipe, you will need:

• 2 cups butternut squash noodles
• 1 lb spicy Italian sausage, casings removed
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 tbsp olive oil
• 1/2 tsp red pepper flakes (optional for extra spice)
• Salt and pepper to taste
• Fresh basil or parsley for garnish

In a skillet, heat the olive oil over medium heat and add the sausage. Cook until browned and crumbled, about 5–7 minutes. Remove excess fat from the skillet, then add the bell peppers and cook for 3–4 minutes until softened. Add the butternut squash noodles and cook for another 3–4 minutes, until the noodles are tender. Season with salt, pepper, and red pepper flakes for added heat. Garnish with fresh basil or parsley before serving.

This dish offers a fantastic balance of heat from the sausage and a sweetness from the butternut squash noodles. The bell peppers add a bright, crunchy texture, creating a perfect harmony of flavors and textures. It’s a great choice for a filling and flavorful keto dinner that packs a punch.

Butternut Squash Noodles with Feta and Sun-Dried Tomato Sauce

This Mediterranean-inspired keto dish combines creamy feta cheese and tangy sun-dried tomatoes, creating a rich and flavorful sauce that pairs perfectly with sweet butternut squash noodles. The tangy feta contrasts beautifully with the slightly sweet squash, while the sun-dried tomatoes infuse the dish with deep, savory flavor. It’s a refreshing and satisfying meal with a touch of sophistication.

For the recipe, you will need:

• 2 cups butternut squash noodles
• 1/2 cup sun-dried tomatoes, chopped
• 1/4 cup feta cheese, crumbled
• 1/4 cup heavy cream
• 1 tbsp olive oil
• 1 garlic clove, minced
• 1 tbsp fresh basil, chopped
• Salt and pepper to taste

In a skillet, heat the olive oil over medium heat and sauté the garlic for 1 minute until fragrant. Add the chopped sun-dried tomatoes and cook for another 2–3 minutes. Stir in the heavy cream and bring to a simmer. Once the sauce thickens, add the crumbled feta cheese and stir until it melts into the sauce. In a separate pan, sauté the butternut squash noodles for 3–4 minutes until tender. Toss the noodles in the creamy sun-dried tomato sauce and season with salt and pepper. Garnish with fresh basil before serving.

This dish combines the creaminess of feta with the bright, tangy flavor of sun-dried tomatoes, creating a delicious sauce that complements the sweet butternut squash noodles perfectly. The creaminess from the feta makes the dish feel indulgent, while the sun-dried tomatoes offer a burst of flavor, making it a vibrant and satisfying meal. It’s perfect for a light but flavorful dinner.

Note: More recipes are coming soon!