On Monday, February 29th, I woke up pissed. What does it have to do with a spiralized butternut squash noodles recipe? All and nothing.
I was pissed at Sunday’s fiasco to go skiing only to find a fog, wind gusts and melting snow when we pulled up to the mountain. At Alex car’s dead battery so I had to drive him to the train station at 7AM. And at myself for being lazy and not working out last week. So, I was pissed, quietly pissed…
While driving to a daycare I saw a glimpse of sun in a grey sky and was quietly jealous of dog walkers and runners passing by. By the time I pulled back on my driveway, it was only 9AM and I was like “What the heck?! Why can’t I go for a run instead of working out in the dark basement?!”. And I did! With sunshine warming my face, fresh mountain air filling my lungs and top 40 screaming in my ears. And I felt better a million times! My first run since last year and I did not bad at all.
Just like with a run on Monday, I was feeling lazy to make butternut squash spaghetti on Thursday because I have never done it before. And it was scary and outside of my comfort zone but I did it (I swear it was less dramatic than it sounds)! And you know these Tex Mex butternut squash noodles turned out so amazing that even my kids ate it! They hate squash!!!
So, the morale of both stories is – get outside your comfort zone just a little bit, every time, and you will succeed! Like I promised to better my relationship with butternut squash and I did.
These butternut squash noodles were so full of flavour. Just like with my Tex Mex spaghetti squash I used traditional South of the border flavours – taco seasoning, corn, black beans, cilantro, a bit of cheese and avocado.
However, this vegetarian spiralizer recipe is much faster than the boats. I would say this is 15 minute quick dinner. You can add any protein you like. I have to say with salsa and Greek yogurt I found it very filling as is vegetarian.
I did love adding organic salsa and Greek yogurt. And I think that is what did the trick with the kids too. Once mixed all together it doesn’t look very appetizing but is a very comforting meal.
I have switched completely to using only full fat yogurt for health benefits. I also buy grass fed one sometimes and after watching Dr.Oz make sure bacteria is the second ingredient.
How to make butternut squash noodles? It was extremely easy to spiralize a squash because it is a firm vegetable. The trick is to buy smaller butternut squash, about 1 lb of weight. It is easier to find it straight an attach to a spiralizer. Peel, cut off the ends and without slicing any further, start spiralizing with top part first (bottom with seeds comes last). Once you get to the bottom with seeds stop when it is impossible to spiralize the squash. Because in smaller squash the pocket with seeds is smaller, I got almost to the bottom thus using almost all squash.
- 3 small butternut squash, 1 lb each
- 1 tbsp coconut or avocado oil
- 1/4 tsp himalayan pink salt*
- 1 tsp taco seasoning, organic
- 1/2 cup salsa
- 1 can black beans, rinsed & drained
- 2 cups corn, frozen or fresh
- Hot pepper like jalapeño or serrano, to taste
- 1/2 cup Monterey Jack (any) cheese, shredded
- Toppings: Greek yogurt, salsa, avocado, cilantro, green onions, for serving (optional)
- Peel and cut off the ends of butternut squash. Without slicing any further start spiralizing with top part first (bottom with seeds comes last). Once you get to the bottom with seeds stop when it is impossible to spiralize. Because in smaller squash the pocket with seeds is smaller, I got almost to the bottom thus using almost all squash.
- Preheat large ceramic non-stick skillet on low-medium heat and swirl oil to coat. Add butternut squash “noodles”, sprinkle with salt, cover and cook for 8-10 minutes, stirring a few times.
- Add taco seasoning and salsa, stir gently. Add black beans, corn and hot peppers, stir gently again. Sprinkle with cheese, cover and cook for 5-6 minutes. Serve warm with toppings of choice.
*I used my own unsalted cooked beans so you might need to add less salt if using canned.
Nutritional Info (no toppings)
Servings Per Recipe: 6
Amount Per Serving = 1.5 cups:
Total Fat: 6.0 g
Cholesterol: 10.0 mg
Sodium: 285.6 mg
Total Carbs: 46.1 g
Dietary Fiber: 10.2 g
Protein: 9.5 g
WW Points+: 7