Recipe: Butternut Squash Noodles with Chicken and Roasted Red Peppers

recipe: Pizza and Pasta

Ever since I got my Spiral Vegetable Slicer, I’ve been on zucchini spiralizing rampage…noodles, pizzas, and hot dishes galore! But with a butternut squash in my kitchen that was about to go bad, I figured why not give it the spiral treatment. The results? Butternut squash makes a mean plate of pasta. Low-carb and low-cal, butternut squash “noodles” are an easy and delicious swap for healthier family meals. Make this Italian-inspired recipe tonight and quickly become as obsessed with spiralizing as I am!

 

Butternut Squash Pasta with Chicken and Roasted Red Peppers

Total Time: 20 minutes

Yield: 2 serving(s)

Ingredients

  • 1 butternut squash
  • 1 red pepper, sliced
  • 1 tablespoon extra virgin olive oil
  • Salt and pepper, to taste
  • 2 chicken breasts (about 4-6 oz. each), cooked
  • 1 cup marinara sauce (homemade or your favorite healthy brand with low to no sugar)
  • Handful of fresh parsley, chopped

Directions

  1. Preheat oven to 375 degrees.
  2. Slice off the top of the squash and cut off the bottom (bulbous) part of the squash in order to remove the seeds.
  3. Peel the squash with a vegetable peeler and chop it in half make it fit in the Spiralizer.
  4. Spiralize! (Follow the directions of your particular vegetable spiralizer.)
  5. Separate the noodles and put them on a baking tray.Add sliced red pepper to tray as well.
  6. Drizzle the noodles and red pepper with EVOO and sprinkle with salt and pepper.
  7. Bake for 9-10 minutes.
  8. Separate the noodles into two plates. Add baked or grilled chicken, ½ cup of warmed red sauce, and a sprinkle of fresh parsley to each plate.

Nutrition Information Per Serving

Calories: 430

Protein: 39 gram(s)

Fat: 15 gram(s)

Carbohydrates: 42 gram(s)

Fiber: 9 gram(s)

Sugar: 7 gram(s)

*I use the Paderno Spiral Vegetable Slicer!

From the kitchen of:

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Printed from GetHealthyU.com

8 Comments


on February 9, 2017 at 12:59 PM Reply

Do you know the sodium content of this receipe.


    on February 10, 2017 at 3:12 PM Reply

    Hi Rosemary - it totally depends on how much salt you added but according to our calculations, it's about 571mg or 22% of your daily value.


on October 13, 2016 at 10:15 AM Reply

The nutrition information seems off to me......where do you come up with 22 grams of fat?


    on October 18, 2016 at 9:51 AM Reply

    Hi there! We re-calculated all the ingredients and revised it to be as accurate as we can. It should be 15g of fat instead of 22. Though depending on what type of red sauce, the size of your chicken breast, butternut squash, etc. it will vary a bit! Sorry about that!


on May 1, 2016 at 4:30 PM Reply

would I be able to saute the butternut instead of baking? if so, how long would it take in the pan?


    on May 2, 2016 at 8:56 AM Reply

    We haven't tried that before, but think it would work. Let us know if you try!


on February 22, 2016 at 10:13 AM Reply

Red Sauce? Mexican? Italian?????


    on February 22, 2016 at 10:18 AM Reply

    We recommend an Italian red sauce such as a marinara!



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