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Butternut squash noodles on a white plate.
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5 from 1 vote

Sauteed Butternut Squash Noodles

These sauteed butternut squash noodles are a delicious low carb alternative to pasta.
Prep Time5 mins
Cook Time17 mins
Total Time22 mins
Course: Side Dish
Cuisine: American
Keyword: low carb
Servings: 4
Calories: 112kcal


  • 3 cups spiralized butternut squash
  • 2 tablespoons extra virgin olive oil
  • 1 clove chopped garlic
  • 2 tablespoons chopped fresh chives
  • 1/4 cup chopped fresh parsley
  • 3-4 fresh sage leaves
  • the juice of half a lemon
  • 1/4 tsp salt
  • 1/4 tsp pepper


  • Tear up the sage leaves and sauté them in a pan with olive oil on low-medium heat.
  • Add spiralized butternut squash and chopped garlic to the pan and cook until the squash is tender, about 10-15 minutes.
  • Add the palrsley, chives, sage, lemon, salt, and pepper, and cook for another minute or two to let all the flavours meld.
  • Makes six portions of sauteed butternut squash noodles.


  • Store leftovers in the fridge for up to five days.


Calories: 112kcal | Carbohydrates: 13g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Sodium: 152mg | Potassium: 390mg | Fiber: 2g | Sugar: 2g | Vitamin A: 11543IU | Vitamin C: 28mg | Calcium: 56mg | Iron: 1mg