This Butternut Turkey Baked Spaghetti makes the perfect warming meal for a chilly fall day. Instead of traditional noodles, this one calls for spiralized butternut squash.
I love it when I come up with recipes that I just can’t wait to share. This is one of them. I have been backloading recipes so I have plenty so share while I am traveling the next month, but this one moved to the front of the list after making it twice last week.
So delicious! My brother stopped by hungry the other day, and I halfheartedly offered him the last slice. Then I was really disappointed I wouldn’t get it for dinner again.
It’s only September 6th, and I have gone through 4 full winter squashes since the 1st. To be honest, I don’t really reserve winter squashes for the “right season” — I am glad these beauties can be enjoyed year round.
Butternut squash noodles are a tasty substitute for pasta or other grain side dishes. I have been making them for a while, and I love to serve them with my Lightened Up Chicken Tikka Masala. The sweet noodles are delicious with the spicy tikka masala sauce!
I like to substitute vegetable “noodles” in place of starches to lower the calories of dishes, and also because I feel better digestion wise when I am eating mostly grain-free (as discovered on my recent Whole30 experience). Since I finished the Whole30, I have started eating grains (mostly oatmeal, and usually just in cookies or rice crackers), but many more meals are grain free.
Besides butternut noodles, I also make zucchini or beet noodles for hot dishes.
With my old spiralizer, hard vegetables, like butternut and beets, were a bit difficult to make– but I recently bought an OXO, and the blade is so sharp these only take 4 or 5 minutes to make, including peeling the squash.
In case you missed it, I recently posted a Spiralized Cucumber Chicken Waldorf Salad. Cucumbers are possibly my favorite and most frequently spiralized veggie!
Tips for Butternut Turkey Baked Spaghetti
- If you don’t have a spiralizer, try turning this recipe into a “lasagna” by using a mandoline or a sharp knife to very thinly slice the squash. I haven’t tried this method, but I can’t see why this wouldn’t yield a similarly delicious result.
- If you’d like to include pasta, try my favorite gluten free pasta, Ancient Harvest Quinoa Pasta.
- This makes a perfect make-ahead meal. Put together the casserole, and refrigerate up to a day before baking. The instructions include a modified baking time if the casserole has fully cooled prior to baking.
Nutritional data and images courtesy of www.NutritionData.com.
Other Healthy Winter Squash Recipes:
- Apple, Mushroom and Sausage Stuffed Acorn Squash, by The Pretend Baker
- Butternut Squash Enchilada Casserole, by Making Thyme for Health
- Broccoli and Cheese Stuffed Spaghetti Squash, by Domestic Superhero
- Crockpot Chicken Sausage Spaghetti Sauce with Spaghetti Squash, by Vitamin Sunshine
- Butternut, Black Bean and Spinach Enchiladas, by Vitamin Sunshine
- Butternut Spinach Salad, by Vitamin Sunshine
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