Yesterday, I spiralized my first butternut squash of the season and now, I couldn’t be more excited to retire my open-toed shoes.
There’s nothing better than the aroma of freshly roasting butternut squash. Well, maybe the smell of chocolate chip cookies in the oven – that’s pretty good too.
Before I get into the recipe, let me tell you that butternut squash has never been easier to spiralize, with the Inspiralizer. After posting a picture of a bowl of butternut squash noodles on Instagram, a few of you asked, “How do you soften the butternut squash for spiralizing?”
Well, with the Inspiralizer, you don’t need to soften the squash – it’s designed to tackle those tougher veggies and fruits! Here’s a video, in a case you don’t believe me.
Anyway, butternut squash is so easy to cook – just roast it in the oven at 400 degrees for 8-10 minutes and there you have it: tasty, slightly sweet pasta.
Butternut squash noodles can be tricky, because they break up easily, so don’t be discouraged if you make this bowl of pasta and your noodles don’t look like perfect spirals – it will still taste divine.
This version of chicken piccata is gluten-free and Paleo and friendly: the breading is made with almond meal, and since it’s a soft breading, it absorbs the flavors in the lemon and the capers very well.
The sauce isn’t very thick, it’s just meant to lightly coat the noodles and the chicken. If you’d like to thicken it up, you can whisk in some tapioca or arrowroot powder, but I don’t find it necessary.
This recipe also saves well in the refrigerator, so pack up your leftovers and bring them for lunch the next day!
More butternut squash recipes:
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Nutritional Information & Recipe
Weight Watchers PointsPlus*: 8 points
*These points were calculated using the official Weight Watchers PointsPlus® calculator. We are in no way affiliated with Weight Watchers, we are providing this information based on popular demand.