Parmesan & Sage Baked Butternut Squash Noodles

A baked butternut squash dish that is a great low carb comfort dish.  The butternut is made into noodles, then baked.

This was the first time that I had used butternut squash in my spiralizer and I was pleasantly surprised as it yielded firm noodles and was an easy vegetable to use.   This is what I call an easy, lazy comfort dish as you just mix all the ingredients, throw it in the oven and eat.   No fancy preparation apart from working the spiralizer.

I would recommend that you don't stir the noodles too much as I did as it will break them up.   I have a natural tendency to fiddle and stir and should have left this dish alone without the constant touching.  However, the end result was a creamy, sweet dish with a great balance between the sage and thyme. There's something about those two herbs that just go perfectly with butternut squash.

If you don't have a spiralizer then you could cut the butternut squash into small chunks, roast them and then add the sauce. 

Parmesan & Sage Baked Butternut Squash Noodles

Angela Coleby

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Ingredients

  

• 1 medium butternut squash
• 1 tblspn fresh sage chopped
• 1 tspn fresh thyme chopped
• ¼ cup Parmesan cheese
• 3 tblspns single cream
• 2 tblspn cream cheese
• 1 tspn garlic powder

Instructions

 

• Pre-heat the oven to 200C/400F degrees.
• Peel, deseed and cut the butternut squash into large chunks.
• Process the butternut squash through the spiralizer.
• Mix the cream cheese, garlic powder, cream, sage, thyme and Parmesan together in a bowl.
• Place the noodles in a baking dish and bake for 20 minutes.
• Remove from the oven and spread the cream cheese mixture over the noodles. Return to the oven and bake for a further 5 minutes.
• Eat and enjoy!

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