simple & delicious, roasted butternut squash noodles with roasted cherry tomatoes, garlic & mushrooms, sprinkled with vegan Parmesan and fresh herbs. A super healthy alternative to pasta, spiralized squash noodles are delicious, naturally gluten free and low carb, with only 13 g net carbs per one whole cup.

difficulty: very easy

equipment needed: a sturdy counter top spiralizer such as:

prep time: 7 minutes

cook time: 30 minutes mostly hands free oven time

what you need:

  • 1 medium butternut squash, spiralized on the thin setting
  • 8 oz crimini mushrooms sliced into thirds
  • 3 garlic cloves thinly sliced
  • 10 oz cherry tomatoes cut in half lengthwise. (2 cups)
  • 3/4 tbsp avocado oil
  • 1/2 tbsp extra virgin olive oil
  • cooking oil spray
  • 1/4 - 1/2 tsp onion powder
  • fresh herbs such as basil and parsley
  • salt and pepper to taste
  • Vegan Parmesan to taste

what to do:

  • preheat oven to 455 degrees
  • line a large oven sized baking sheet with foil, spray with cooking oil
  • spread mushrooms cut sides down on 1/2 of the sheet, spray with oil
  • cut a square piece of foil, flold up the sides to create a "tray" with raised sides. it should be roughly the size of half the baking sheet
  • place the foil "tray" on the other half of the baking sheet, next to the mushrooms, spray "tray" with cooking oil
  • spread garlic slices in single layer in middle of "tray"
  • lay the cherry tomato halves, cut side up, on top of the garlic, spray with oil
  • place in oven, 6 inches away from top, bake 13 minutes
  • turn broiler on, broil 2 minutes
  • turn temperature back down to 455 degrees
  • remove from oven, place mushrooms garlic and onions in tupperware, set aside
  • remove foil "tray"
  • spray baking sheet with oil, place squash noodles on baking sheet, drizzle with 3/4 tbsp oil, mix welll with hands, spread out on sheet, spray and place in oven to bake at 455 for 10 minutes
  • turn broiler on, broil 3 to 4 minutes
  • sprinkle squash noodles with onion powder salt and pepper, add noodles to tupperware with tomatoes and mushrooms.
  • drizzle with 1/2 tbsp extra virgin olive oil, add salt & pepper as needed
  • sprinkle with Vegan Parmesan and herbs and serve

It is quite incredible how roasting brings out the buttery flavor of butternut squash, this is a hearty yet light side dish that doubles as veggies and carbs