These Tex Mex Butternut Squash Noodles with Mexican flavors are ready in just 25 minutes! Loaded with beans, corn and finished with melted cheese and salsa, this is one delicious and healthy skillet dinner.

Need to polish your butternut squash skills? Check out my series including how to peel and cube butternut squash and how to roast a butternut squash.

Tex mex butternut squash noodles in a skillet. White spoon on red spoon rest.

When you think of any type of noodles coming from squash you probably go straight to thinking about spaghetti squash, right?

As much as I love spaghetti squash boats, the time it takes to roast the squash ahead of time is time I don’t always have. Enter, Tex Mex butternut squash noodles recipe!

In under 25 minutes, this flavorful healthy and gluten free dish is complete! It’s made with Mexican inspired flavors like taco seasoning, corn, black beans, and cilantro then topped with cheese and avocado. It is so easy and so good!

It’s a vegetarian recipe, however you can add any protein you like. I serve mine with a dollop of salsa and Greek yogurt.

Ingredients You’ll Need

Just a squash and a few simple pantry staples is all you need!

  • Small butternut squash: I buy them small because the bulbous is smaller. You get further with the spiralizer, before hitting the seeds this way.
  • Low sodium taco seasoning: I highly recommend making homemade taco seasoning and keeping it on hand for recipes like this one.
  • Salsa: Adds the acidity and zest that brightens up this dish.
  • Black beans: Drained and rinsed. Here’s a post on how to cook dried beans, if you’re interested.
  • Corn: Fresh or frozen.
  • Hot pepper: Jalapeno or poblanos for some heat!
  • Monterey Jack cheese: Can swap with any preferred cheese, as long as it’s freshly grated!
  • Toppings (optional): Greek yogurt, salsa, avocado, cilantro, green onions.

How to Make Squash Noodles

It is easy to spiralize a firm vegetable! The trick is to buy small and straight butternut squash, about 1 lb of weight.

A standing spiralizer is what you want to use. Not a small hand held one.

With a Spiralizer

Here’s how you get those long beautiful strands for noodles.

Turning handle of spiralizer to make butternut squash noodles from squash.

Peel butternut squash and cut off the ends. Start spiralizing the narrow top part, the end without the seeds, first. Once you get to the bottom with seeds stop when it is no longer possible to continue spiralizing.

In smaller squash, the pocket with the seeds, called the bulbous, is smaller. I was able to almost get to the bottom without hitting the seeds.

Don’t discard any leftover chunks you have. Save them for roasting, adding to soups, or making vegetable broth.

A bowl with butternut squash noodles. Spiralizer behind.

Without a Spiralizer

If you don’t have a spiralizer, you can also use a julienne peeler. Peel along the length of the squash until you have a pile of thin strips.

They will cook faster because they won’t be as thick as spiralized noodles, so keep that in mind.

Of course, a shortcut never hurts. Pick up some ready made butternut squash noodles at your local grocery store and call it a day. A convenient way to save yourself a bit of time.

How to Cook Butternut Squash Noodles

You won’t believe how easy this recipe comes together. Just 2 steps and you’re done!

Butternut squash noodles in a skillet with lid on the stove.

Sprinkle spiralized butternut squash with salt, then cook in a preheated skillet over medium-low heat for 8-10 minutes. Stir occasionally.

Add taco seasoning and salsa, stir gently.

Corn and black beans in a colander. SLiced in halves avocado. Butternut squash noodles in a bowl.

Add black beans, corn, and hot peppers, and stir gently again. Sprinkle with cheese, cover, and cook for 5-6 minutes.

How Long to Cook Butternut Squash Noodles?

8-10 minutes is about average for thick noodles that come from using a spiralizer on the thickest blade setting. This is also the thickness of the noodles found prepackaged in the grocery store.

If using a julienne peeler, the thinner noodles will need about 3-5 minutes. Whatever you do, keep an eye on them, toss them occasionally and watch that they don’t get too mushy.

Butternut squash noodles served with salsa, sour cream, avocado and cilantro in a bowl.

Serving Suggestion

In keeping with the Tex Mex theme, I had to serve with salsa, of course! Instead of sour cream I always aim to use Greek yogurt. It’s lighter, has more protein and probiotics, and is still creamy and tangy.

You can also add diced avocado, hot pepper flakes on top, or eat it as is!

Storage Instructions

Store: Refrigerate leftovers for up to 5 days in the fridge. This is one of those healthy lunch ideas that takes the guesswork out of the busy weekday!

Freeze: I don’t recommend it. Freezing noodles before cooking is one thing, but freezing them after is another.

Plus, once you’ve added the salsa and cheese, it becomes even more difficult to regain the original texture once it is thawed.


Can I roast squash spirals instead?

Sure. Preheat your oven to 400 degrees F. Then, spread the noodles onto a baking sheet lined with foil, drizzle with oil, salt, and roast until softened.

Can I freeze them?

Definitely. Freeze them once they’ve been spiraled, before you cook them. Transfer to a freezer bag and they can be kept frozen for up to 1 month.

Can I make this recipe vegan?

Make this a vegan dish by omitting the cheese. If you want to replace it with something, try a sprinkling of nutritional yeast.

More Squash Recipes

More Vegetable Noodles Recipes

Final dish in a skillet.
Tex mex butternut squash noodles in a skillet. White spoon on red spoon rest.

Tex Mex Butternut Squash Noodles

25 Minute Tex Mex Butternut Squash Noodles loaded with Mexican flavors, beans, and corn and finished with melted cheese.
4.88 from 8 votes
Servings 6 servings
Calories 343
Diet Low Calorie
Prep Time 10 minutes
Cook Time 13 minutes
Total Time 23 minutes


  • 3 small butternut squash 1 lb each
  • 1 tbsp oil for frying
  • 1/4 tsp salt
  • 1 tsp taco seasoning low sodium
  • 1/2 cup salsa
  • 14 oz can low sodium black beans rinsed & drained
  • 2 cups corn frozen or fresh
  • Hot pepper like jalapeño or serrano to taste
  • 1/2 cup Tex Mex or marble cheese shredded
  • 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. 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 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.


  • Store: Refrigerate in an airtight container for up to 5 days.


Serving: 1.5cups | Calories: 343kcal | Carbohydrates: 60g | Protein: 9g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 8mg | Sodium: 399mg | Fiber: 11g | Sugar: 11g
Course: Dinner
Cuisine: Tex Mex
Author: Olena Osipov
Did you make this recipe?Mention @ifoodreal or tag #ifoodreal!

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About Olena

Welcome! I grew up in Ukraine watching my grandma cook with simple ingredients. I have spent the last 11 years making it my mission to help you cook quick and easy meals for your family!

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  1. 4 stars
    This is a great simple recipe and flavors are delightful. I served it with salsa, cheese, avocado fresh jalapeños and corn chips as a Marla. It makes a great entree and side dish

  2. 5 stars
    Just made this tonight after looking on your site for ideas for a butternut squash. We absolutely loved it and will be making it again. Love the healthy twist on Tex-Mex night. I was so surprised how well the squash spiralized, right to the end like you said. Great idea! I added a chopped red pepper for colour. It was very yummy…just the thing for a rainy November night. Thanks so much!

  3. 5 stars
    I stumbled upon your site looking for a recipe to use up my butternut squash spirals I bought at Target. This sounds lovely. Looking forward to trying! Thanks for the inspiration!

    1. Oh my. I should check Target for healthy stuff again. I love buying spiralized butternut squash – so convenient. Enjoy!!!

  4. 5 stars
    OMG! This was delicious. I expected to like it, but I thought my husband & son would not be as happy ~ it. They loved it & said to make again. I have to admit I own a spirilizer, but cheated & bought the kind already done. Definitely a keeper!

  5. 5 stars
    OH, wow!! This dinner was sooo good, and something I felt great about feeding to my family. Husband and toddler loved it, too! So much flavor and texture. I don’t have a spiralizer so I just cut my butternut squash into thin slices (about the size of penne pasta). Worked beautiful. This recipe is a keeper!

    1. Hi Jessica. That is awesome! I feel exactly the same. My kids gobbled these butternut squash noodles while my eyes were slowly opening wide LOL.

4.88 from 8 votes (1 rating without comment)

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