Category: Nutrition

Fall Cooking: Roasted Butternut Squash Noodles

It’s officially fall which means it’s time to trade your tank tops for your cozy sweaters. Fall also brings with it a smorgasbord of delicious autumn foods.

While we do love our pumpkin spice here at Attune Health, our board-certified, holistic nutritionist Lee Bell is kicking off the season with a recipe for roasted butternut squash noodles. Run the roasted squash through your spiralizer and you have a low-carb pasta alternative or a savory side dish.

You can also customize your squash noodles with your favorite healthy additions.

“I add caramelized onions,” Bell said, “for an added boost of flavor, crunch and antioxidants.”

This is a great recipe for busy weeknights because you can prep the squash ahead of time and then it takes just 10 minutes to go from the oven to your table.


Roasted Butternut Squash Noodles

  • 20 ounces top portion of one large butternut squash, peeled
  • 2 tablespoons olive oil
  • ½ red onion, cut in large pieces (optional)
  • ¼ teaspoon Celtic or Himalayan sea salt
  • Black pepper, to taste



  1. Preheat the oven to 400F.
  2. Cut the top portion of the butternut squash off so that it can be spiralized reserving the bottom for another recipe. Peel off the outer layer with a sharp knife or vegetable peeler.
  3. Cut the butternut in 2 pieces so it’s easier to handle, then spiralize using the thickest noodle setting of your spiralizer.
  4. Transfer the squash and onions to a couple baking sheets and drizzle with olive oil and salt. Add black pepper, to taste
  5. Roast until soft, or about 7 to 10 minutes.