Butternut Squash Spaghetti

Butternut Squash Spaghetti

10 ingredients
205 calories
6 min cook time


10 total
1/4 teaspoon fresh ground black pepper
1/2 teaspoon kosher salt
4 1/2 cups spiralized butternut squash
1 tablespoon fresh lemon juice
1/4 cup Buitoni® Refrigerated Freshly Shredded Parmesan Cheese
1 tablespoon chopped fresh parsley
1/4 cup water
1/8 teaspoon crushed red pepper flakes
1 clove garlic, finely chopped
2 tablespoons extra virgin olive oil


Prep: 5
Cook: 6
Wait: 0
Serving: 3
Step 1
Heat oil in large skillet over medium heat. Add garlic and red pepper flakes; cook, stirring frequently, for 30 seconds.
Cooking: 1 min
Step 2
Add squash, salt and pepper; cook, stirring occasionally, for about 3 minutes or until squash is slightly soft. Add water; cook for 2 minutes or until squash is al dente. Remove from heat.
Cooking: 5 min
Step 3
Add cheese, parsley and lemon juice; toss gently to coat. Serve immediately. Serve with additional cheese, if desired.
Preparation: 5 min

Nutrition Information

205 calories per serving
Serving size: 3
11.26g fat
25.48g carbs
4.91g protein
% DV*
Total Fat 11.26g
Saturated Fat 2.63g
Cholesterol mg
Sodium 477.95mg
Carbohydrates 25.48g
Dietary Fiber 4.35g
Sugars 4.78g
Protein 4.91g
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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