Have you tried zoodles before? This recipe today is a similar concept – we’re turning a squash into a healthy dish of “noodles” – and you’re going to love them!
Your kids will probably like them, too (what’s not to love about butternut squash, cinnamon, and butter, right?!).
These 21 Day Fix butternut squash noodles are going to rock your world – there are so many ways to dress them up. Add some veggies and a side of protein and dinner is served.
{updated: I’ve added Weight Watchers points at the bottom of this post!}
You can now find pre-packaged butternut squash “noodles” in most larger grocery stores and they are absolutely perfect for those nights when you need to get dinner on the table quickly. All you need to make your own butternut squash noodles, though, is a spiralizer. They come in many shapes, sizes and price points.
21 Day Fix Butternut Squash Noodles
Don’t forget to pin it for later!
Prep time: 5 minutes
Cooking time: 8 minutes
Serves: 4-6 (container counts are for four servings)
Ingredients:
2 T. extra virgin olive oil
4 c. pre-packaged butternut squash “noodles” (or make your own!)
2 T. unsalted butter
1½ T. fresh sage, chopped
2 t. ground cinnamon
Sea salt and freshly ground black pepper, to taste.
Directions:
Heat olive oil in a large skillet over medium heat. Add butternut squash noodles and cook for 4-5 minutes, turning frequently to ensure they cook evenly. When noodles are slightly softened, remove from pan and set aside. Keep warm.
Add butter to pan and heat until melted. Stir in chopped sage and cinnamon and cook until fragrant, approximately 2-3 minutes, stirring frequently.
Return butternut squash noodles to pan and toss to coat in sage butter mixture. Remove from heat and season with salt and pepper, to taste.
Serve immediately with your favorite entrée or as a light main course.
21 Day Fix Butternut Squash with Cinnamon and Sage
Ingredients
- 2 T. extra virgin olive oil
- 4 c. pre-packaged butternut squash “noodles”
- 2 T. unsalted butter
- 1½ T. fresh sage chopped
- 2 t. ground cinnamon
- Sea salt and freshly ground black pepper to taste.
Instructions
- Heat olive oil in a large skillet over medium heat. Add butternut squash noodles and cook for 4-5 minutes, turning frequently to ensure they cook evenly. When noodles are slightly softened, remove from pan and set aside. Keep warm.
- Add butter to pan and heat until melted. Stir in chopped sage and cinnamon and cook until fragrant, approximately 2-3 minutes, stirring frequently.
- Return butternut squash noodles to pan and toss to coat in sage butter mixture. Remove from heat and season with salt and pepper, to taste.
- Serve immediately with your favorite entrée or as a light main course.
21 Day Fix container counts, per serving:
- 1 green
- 3 tsp (if you only get 2 teaspoons, just reduce your olive oil and butter a teeny bit – or, take a smaller serving and adjust your green container count accordingly)
Weight Watchers SmartPoints: 5 points per serving, 18 per recipe (this is calculated using 4 servings)
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I’ve only had zucchini noodles before (found them at my local SuperTarget) and they were good, but a bit watery for my tastes. Might have to give these a try though cause I do love butternut squash.
I eat zucchini noodles all the time and I agree, they are a little watery. I will sometimes squeeze the excess water out in a paper towel. These should be better! 🙂
Butter is not listed as an ‘allowed food’ in my 21 day fix portion fix eating plan book. How can it be in the recipe, which btw, sounds delicious.
Thanks
Hi Jeannie! Butter is now approved! It counts as a teaspoon. YAY! Here’s an updated approved food list: https://mycrazygoodlife.com/free-printable-21-day-fix-updated-food-list/