fussy eater turned foodie

Butternut Squash Spaghetti

I love pasta but since I started eating healthier I demonised it due to its carbohydrate status. However, I have found that wholewheat versions bulked out with vegetables can actually be good for you! It’s all about balance! This was inspired by deliciously Ella’s butternut squash risotto but edited slightly and the carrot is used to bulk out the pasta without over eating carbs and the butternut squash seeds are used to avoid waste!




1 large butternut squash, peeled and cubed

butter nut squash seeds (soaked in boiling water and toasted in the oven)

Tbsp olive oil

tsp sage

cracked black pepper

200g wholewheat spaghetti

2 tsp apple cider vinegar

4 large carrots spiralized

Heaped tbsp grated mature cheddar cheese



Coat the butternut squash in the olive oil, sage and black pepper and roast on 180-200 degrees depending on oven for 40-50 minutes till soft

in the last 15 minutes cook your pasta (I usually boil it for 12 mins) and drain but keep in the pan off the heat

put half the butternut squash, apple cider vinegar and a drizzle of water in the blender and blend to a sauce – add to the pasta along with the cheese and carrot, place back on the heat and keep stiring for a few minutes till the cheese is melted and carrot starting to soften

Serve with the rest of the butternut squash, toasted seeds and a sprinkle of cheese


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