These butternut squash noodles were so full of flavour. Just like with my spaghetti squash boats Tex Mex, 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.
How to Make Butternut Squash Noodles Tex Mex Style
It was extremely easy to spiralize a squash because it is firm vegetable. The trick is to buy smaller butternut squash, about 1 lb of weight. It is easier to find it straight and 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.
Cook butternut squash “noodles” covered 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 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.
Enjoy!
PrintButternut Squash Noodles Tex Mex Style
Butternut Squash Noodles Tex Mex Style is a 15 minute vegetarian recipe made with butternut squash spaghetti using a spiralizer, taco seasoning, salsa, corn and black beans. Kids will love mom’s dinner.
- Prep Time: 10 minutes
- Cook Time: 13 minutes
- Total Time: 23 minutes
- Yield: 6 servings 1x
Ingredients
- 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)
Instructions
- 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.
Store: Refrigerate in an airtight container for up to 5 days.
Notes
*I used my own unsalted cooked beans so you might need to add less salt if using canned.
Did you make this recipe? Please give it a star rating in the comments.
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!
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!
Oh my. I should check Target for healthy stuff again. I love buying spiralized butternut squash – so convenient. Enjoy!!!
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!
Hi Sandie. Yay! Spiralizer is great but it’s extra work, that is not that quick, to take it out from storage, prepare veggies, spiralize, wash and then put back in storage. Chopping veggies is much faster and easier clean up, so don’t feel bad for a shortcut.:)
Butternut squash noodles work great with the Tex Mex flavors. I love it!
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!
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.
Omg Olena, you make me lol. You have the Superstore spiralizer too! I almost fainted when I saw them (for $14.99!!!), and of course I bought as well 🙂 I will have to try your recipe. So far I’ve spiralized a cucumber and is was all mushy and watery. This looks very good!!! Take care my friend!
Heck, yeah! $15!!! I paid $25 for mine around Christmas but I seriously considered buying an extra one because it is plastic and I am not sure how long will it last. I didn’t but maybe I should.
For your cucumber, try wider blade. Make sure ends are cut evenly and press on cucumber when spiralizing. I had a few mush veggies until I got my hand at it.
Hope you are doing well!!! xoxo