4-Ingredient Butternut Squash Spaghetti

About the author


My name is Kevin. My life changed when I realized that healthy living is truly a lifelong journey, mainly won by having a well-balanced diet and enjoying adequate exercise. By experimenting in the kitchen and openly sharing my meals, I learned that healthy eating is hardly boring and that by making a few adjustments, I could design a diet that could help me achieve my personal fitness goals. Our bodies are built in the kitchen and sculpted in the gym.

Calories 286
Protein 28g
Fat 8g
Carbs 28g
Total Time -

Whether you’re pressed for time or cash, eating healthy doesn’t have to be a chore.  All you need is a little creativity.  Spiralizing vegetables is a great way to “trick” yourself or your family into eating more vegetables.  Plus, they’re gluten-free and in the raw form, very hearty and filling.

All you need is a quality spiralizer.  I’ve used handheld spiralizers, Julienne peelers, mandolins and the newer countertop spiralizers with multi-attachments, like the one used here.  In terms of accuracy, I think the countertop spiralizers are more versatile and accurate, allowing you to create noodles of different thickness AND providing a wider range of veggies and fruits to spiralize.

I purchased this OXO Tabletop Spiralizer from Kohl’s. I’ve been impressed with both the handheld and countertop spiralizers by OXO.  But hands down, I prefer this one. Aside from the blades, it’s plastic so it’s very easy to clean and wipe down.  Also, it’s lightweight BUT it has a suction cup underneath so it holds the unit in place while cutting.


4-Ingredient Butternut Squash Spaghetti



For 4 servings of spaghetti using butternut squash noodles:

  • 1 lb choice of protein
    • I used ground lamb in this video example but I recommend 95% lean beef,  93% turkey or veggie ground
  • 1 1/2 cup lean store-bought marinara (I used Simple Truth Organic Marinara)
  • 24oz butternut squash noodles (you may need about 2 butternut squash)
  • 1 tablespoon minced garlic
  • Optional garnish
    • fresh parsley or cilantro
    • parmesan (understand this will change the macros)
  1. Set oven to 350F.
  2. Chop up butternut squash, slicing horizontally into thick chunks, then peel or cut off the skin.  Place the chunks in a spiralizer to make thin or thick noodles.
  3. Place the noodles on a baking sheet, spray with olive oil, then bake noodles for 6 to 8 minutes.
  4. Spray a skillet with olive oil, then add garlic and your choice of protein or veggie ground.  Chop it up as it cooks in the skillet.  When it’s almost finished, about 5 minutes, add your favorite store-bought marinara or pizza sauce.
  5. Mix the marinara with the ground meat or veggies, then place over a serving of baked butternut noodles.  The noodles should be tender, yet still somewhat firm.
  6. Garnish with cilantro or parsley, and/or parmesan.

Approximate macros for 1 of 4 servings (using 95% lean beef)

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