Butternut Squash Noodles with Creamy Tomato and Chicken Sauce

gluten freemeat & poultrypaleo

As I’m writing this, it’s snowing (hey, #Niko!) and right before lunchtime, and I’m counting down the minutes until I can warm up these leftovers and have them for lunch.

I won’t be having them over spiralized veggies, because I’m done cooking for the week and my fridge is cleared, BUT I will be enjoying them over some cauliflower rice I prepped earlier this week.

Why am I sharing a non-spiralized version of this dish? I have a point..

… and my point is this: the star of this dish isn’t really the butternut squash noodles (GASP!), it’s the sauce.

Yes, this is one of those ridiculously simple sauces to make that’s so healthy and meal-prep friendly, you won’t believe it until you make it. And it’s versatile – you can serve it over spiralized veggies (any veggie will work, really – except maybe cucumber, that’d be weird), over cauliflower rice, over spiralized rice, over spaghetti squash, or just with some roasted potatoes.

Now, let’s talk cashew cream: don’t be afraid! And if you don’t want to bother, just sub coconut milk or even Greek yogurt.

Cashew cream is SO easy to make and it makes this sauce creamy. The only trick? Remembering to soak your cashews! Just set an alarm on your phone or soak them the night before, and then that next day, when you go to make it, the cashews will be ready – all you do is drain and add vegetable broth and voila – cashew cream.

With Valentine’s Day coming up this week, this may be another potential dish to make for you and your loved one, or yourself, if you’re flying solo. Treat yourself to that extra glass of wine, because you deserve it!

Happy Sunday, hope everyone’s planning a healthy week ahead!

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Nutritional Information & Recipe

Weight Watchers SmartPoints*: 9 points

*These points were calculated using the official Weight Watchers SmartPoints calculator. We are in no way affiliated with Weight Watchers, we are providing this information based on popular demand.

Serves 4

Butternut Squash Noodles with Creamy Tomato and Chicken Sauce

15 minPrep Time

15 minCook Time

30 minTotal Time

Save RecipeSave Recipe


  • 1 medium butternut squash, peeled, Blade C, noodles trimmed
  • salt and pepper
  • 1 24oz jar Tomato Basil sauce (I use Victoria Fine Foods Tomato Basil or Tomato Herb)
  • 1/2 cup raw cashews, soaked for at least 2 hours
  • ¼ cup chicken broth, low-sodium
  • 2.5 - 3 cups finely shredded cooked chicken
  • chopped parsley, to garnish


  1. Preheat the oven to 400 degrees. Line a baking sheet with parchment paper. Lay out the butternut squash noodles and season with salt and pepper. Bake for 10-15 minutes or until noodles are at your desired consistency.
  2. Meanwhile, prepare the sauce. Place a medium pot or wide skillet over medium-high heat and add the marinara sauce. Bring to a simmer.
  3. While sauce heats up, place the cashews and chicken broth in a high-speed blender and pulse until creamy. Add ¼ cup heaping cup of the cashew cream to the marinara sauce and stir well to combine. Reserve anything extra for future recipes.
  4. Add the chicken to the sauce and stir well to combine, cooking for 5 minutes or until chicken heats up. Taste the sauce and if it needs more salt or pepper, add as needed.
  5. Serve the butternut squash noodles topped with the creamy tomato chicken sauce. Garnish with parsley.


Per serving (1 out of 4) - calories: 302, fat: 14g, saturated fat: 3g, carbs: 21g, fiber: 3g, sugars: 9g, protein: 22g, sodium: 728mg

Butternut Squash Noodles with Creamy Tomato & Chicken Sauce

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Laurie says:
What size jar of marinara sauce? We have a jar of Victoria sauce that is 40 ounces.
What size jar ? Oh come on, use your imagination based on experience. Do you cook much??
Debora Herman says:
Hi Ali, Hope the commute to work was enjoyable during last week's snowstorm...best decision you ever made I am sure the location of your office to home - LOL! I was thinking, would love to get some tips from you regarding grocery shopping and how you prep for a week of cooking for you and Lu...show us your frig and pantry....just a thought...
Melissa says:
How much water should be used to soak the cashews?
Kara says:
You just really need enough to cover them. And the longer you soak them the better.
Julie says:
Made this last night and it was a huge hit! So delicious and simple to make. In lieu of soaking the cashews for a few hours I always just boil water then cover the cashews in a glass dish with the boiling water for 30 min. Works like a charm :) Thanks for this awesome recipe!
This dish looks like a dream come true! I love b-nut squash, but have never tried it in noodle form. What am I waiting for? Oh and that creamy dreamy tomato-chicken sauce looks outrageously amazing!
Dana says:
Hi Ali! What methods and seasonings did you use to cook/shred the chicken?
Hillary Gras says:
Hey! Awesome recipe. I have s bunch of butternut squash rice (uncooked) in my freezer. If I subbed that instead, how is the best way to cook it?
RuthDetroitArea says:
Hi Ali - We really liked this dish! I had Grk Yogurt on hand, but no cashews, so that's what I used (per your suggestion on the blog) - thanks for another winner! ~ ruth
lindacamp says:
Dear Ali, Loved the recipe!! My husband was out of town so I ate it like it was for two meals, then I made a flatbed pizza with it, plus making a soup tonight. I am on Weight Watchers and only have 30 points a day, so I stretched everything to make it fit in my plan. Keep up the inspiringly good work!!! Thanks, Linda
tasty food says:
Having read this I believed it was very enlightening. I appreciate you finding the time and energy to put this information together. I once again find myself spending a significant amount of time both reading and commenting. But so what, it was still worth it!

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