Butternut Squash Spaghetti

I purchased a butternut squash some time ago (or so it feels) and I had yet to get around to making anything with it.

So spur of the moment I decided to make a spaghetti sauce with it.

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And I must say, it turned out quite nice!

Butternut Squash Spaghetti

  • 4-5 cups butternut squash, chopped
  • 1 cup vegetable stock
  • 1/4 tsp sea salt
  • 1/2 tsp nutmeg
  • 1 tbsp cinnamon
  • 1/2 tbsp garlic powder
  • 1 tbsp paprika
  • 1/2 tsp pepper
  • 10-12 oz spaghetti

First, peel and chop the butternut squash.

Then, add the squash to a pot of boiling water with a pinch of sea salt.

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Cook the squash for 10-20 minutes or until the squash has become soft.

Once softened, drain the squash and place in a food processor or blender and blend until it becomes a puree.

In a medium-sized pot, add the puree squash and heat over medium heat.

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In another large pot, begin to boil water for the spaghetti. Once it reaches boil, add the pasta and cook for 8-12 minutes.

In the pot with the puree squash, add the vegetable stock and stir.

Add the salt, pepper, paprika, garlic powder, cinnamon and nutmeg and stir. Cook for 5-8 minutes. When ready, remove from heat.

When the spaghetti is ready (it is soft and cooked all the way through), drain the pasta.

Place the spaghetti in a large bowl and stir in the squash sauce.

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Serve and enjoy!

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Nutrition information per serving (in a 6 pc serving recipe):

  • Calories: 151
  • Fat: 0.8g
  • Sodium: 10.2mg
  • Carbohydrates: 35.8g
  • Fiber: 8.7g
  • Sugar: 0.8g
  • Protein: 4.9g

Have a great day!

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