Comments on: Roasted Butternut Squash Sweet Potato Noodles with Bacon, Crushed Pecans and Spinach

By: Kathleen

Kathleen — Tue, 28 Jul 2015 01:59:01 +0000

Oh my goodness, I just found another reason to love my new spiralizer!

By: Beth

Beth — Sun, 19 Jul 2015 00:43:44 +0000

Hello Ali!

Do you have the nutrional info on this dish? It was yummy!

Thanks! 🙂

By: Val

Val — Sat, 20 Jun 2015 20:24:24 +0000

Is the roasting temperature 405? Is it possible you meant 400 or 450? Thanks!

By: Judy Nester

Judy Nester — Wed, 18 Mar 2015 17:30:22 +0000

where do I find the calories, fat, carbs, and protien in these recipes?

By: Sparki

Sparki — Thu, 25 Sep 2014 04:26:02 +0000

I love this!! Sounds great, but I don’t have a spiral slicer. I just wanted to THANK YOU for showing organic does not mean vegitarian!!! whoo hoo

By: Alissandra Maffucci

Alissandra Maffucci — Mon, 14 Apr 2014 00:29:04 +0000

In reply to Deb. Thank you so much for commenting! I'm so glad you're liking spiralizing. I've adjusted the recipe to reflect the garlic powder! Make sure you're always using a nonstick skillet, to avoid the hash brown issue!

By: Deb

Deb — Sun, 13 Apr 2014 05:08:27 +0000

Hi! This is my first time *ever* commenting on a recipe on a recipe blog, but it’s time 🙂 Love your blog and your recipes, and have made several so far. (I even bought the Blurb book!) I made this recipe tonight – it turned out yummy! I have a couple of questions. Where should the garlic powder come in? And, when I tried to cook the sweet potato noodles in a skillet, even on low heat, they wanted to fry up like hash browns. (I also had to do them in about 4 batches, even with a large skillet, so it took a while!). Still loved it, just want to make it a bit easier for myself! Thanks!

By: Alissandra Maffucci

Alissandra Maffucci — Wed, 05 Mar 2014 14:10:50 +0000

In reply to Sara. If you go to Inspiralized.com/shop I have the link to the spiralizer that I use! Go to "How to Spiralize" for a full tutorial. There are many resources on the blog for spiralizing! Go to Vimeo.com/Inspiralized or YouTube.com/GetInspiralized for videos!

By: Sara

Sara — Wed, 05 Mar 2014 03:22:21 +0000

In reply to Alissandra Maffucci. That video doesn't load. I'm sooo confused how to spiral things... can you explain a little more and what spiralizer do you recommend? Thanks!

By: Alissandra Maffucci

Alissandra Maffucci — Thu, 12 Dec 2013 17:22:48 +0000

In reply to Becky Ryan (@rBecky94). Yes, it must be peeled! Thanks for asking.

By: Becky Ryan (@rBecky94)

Becky Ryan (@rBecky94) — Thu, 12 Dec 2013 14:12:11 +0000

Ali, I noticed you didn’t mention to first peel the butternut squash before roasting it. Is this a do or a don’t? Thanks!!

By: Alissandra Maffucci

Alissandra Maffucci — Thu, 14 Nov 2013 20:59:41 +0000

In reply to Trish.

Trish – are you cutting the ends off and then cutting the sweet potato in half? If you aren’t, do that! Make sure that the ends are even and flat and that you really secure the teeth into the end of the sweet potato. Use some elbow grease! I answer this question in this video also: http://www.youtube.com/watch?v=xSSXEK1qE-o

By: Trish

Trish — Thu, 14 Nov 2013 19:43:08 +0000

I find it very difficult to put the sweet potato through the spiral slicer. What is your secret? Nuke for a few minutes?

By: Alissandra Maffucci

Alissandra Maffucci — Mon, 07 Oct 2013 21:43:06 +0000

In reply to Anonymous. That sounds great! I'll have to try that.. I'm so glad you gave this recipe a shot!

By: Anonymous

Anonymous — Mon, 07 Oct 2013 18:43:55 +0000

Ali, I really enjoyed this recipe – thanks! It was great as written, but as a fan of bold flavors, I had to kick it up a bit. I added a half teaspon of cayenne pepper and a tablespoon of curry powder to the squash puree and it was absolutely amazing.

By: Alissandra Maffucci

Alissandra Maffucci — Sat, 05 Oct 2013 16:19:33 +0000

In reply to Karen. That's good to know, thanks for sharing that tip! I'm so glad you like this recipe! :)