Call me “Carb-ie Barbie”… IDC. BUT, I can’t stop making butternut squash recipes. Well, I was Barbie for Halloween so I guess I can’t argue…
Who need a Ken when you can have carbs??!
How it took me this long to figure out how delish &, nutrish ( hah ) butternut squash spaghetti is, is a mystery to me.
The fall weather has got me interested in trying out spaghetti squash because cold weather requires comfort food, ya know? And what better comfort food than a warm butternut squash bowl of MAC’N’CHEESE!! 😛
I tried out a few recipes and finally made one that clicked. To make sure that I wasn’t psyching myself out, I made my roommates try some. We did the whole – take one spoon, pass it down – thing. They all gave me the thumbs up and took an extra bite of my dinner I got a bit angry with them…
But hey, that’s what I get for sharing my dinner. ¯\_(ツ)_/¯
This recipe is a medley of healthy carbs – like the butternut squash spaghetti and red lentil pasta. You can also use whole wheat pasta if you have it on hand!
I personally enjoy eating this straight outta the butternut squash because it’s more fun and there are less dishes to clean. 😜
Hopefully you don’t go all “Carb-ie Barbie” on your roommates like I did, but no guarantees…
1/2 small butternut squash
2/3 cup milk
1/2 tsp onion powder
1/2 tsp black pepper
1/2 tsp garlic powder
salt to taste
1 T cornstarch
1/4 cup + 1 T sharp cheddar
1/2 T ghee
1/3 cup red lentil pasta (from Trader Joe’s)
Optional : red chili flake
Preheat oven to 400 degrees F. Cut butternut squash in half, scoop out the seeds, and rub the inside of the butternut squash with olive oil. Place the two halves facedown on a cookie sheet and bake for ~35 minutes.
While the butternut squash is baking prepare the red lentil pasta and follow the directions on the package.
In a saucepan, combine half of the milk with onion powder, black pepper, garlic powder, and salt and cook until the mixture comes to a simmer. Mix cornstarch with the other half of the milk, then add to the heated mixture and stir. Remove from heat and add the sharp cheddar and ghee. Mix until consistent.
Take the butternut squash out of the oven and use a fork to scrape the flesh of the butternut squash into strands. Add the butternut squash strands and cooked red lentil pasta to the the saucepan and mix in. Top off with red chili flake and dig in!!
Whats your fave fall food?!
** Depending on the size of your butternut squash, you may need to use more ingredients **
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