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Butternut Spiralized Veggies
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Butternut Spiralized Veggies with Green Beans, Cherry Tomatoes, and Spinach

We just love spiralized vegetables. They are a gluten-free, low-calorie, yummier and healthier alternative to regular pasta. Plus, they are super easy to make.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Dinner
Servings: 2
Calories: 264kcal

Ingredients

  • 3-4 cups butternut/pumpkin ribbons or spiralized
  • 1.5 cup fresh green beans cut into bite-size pieces
  • 2 cups cherry tomato halved
  • 3 cups spinach shredded
  • 1 clove garlic minced
  • 1/2 cup onion chopped
  • 1 tsp dried oregano
  • 1/2 tsp dried thyme
  • 1-2 tbsp balsamic vinegar
  • sea salt to taste
  • black pepper to taste
  • 1/4 cup pumpkin seeds (pepitas) raw or roasted
  • 2 tbsp grated Parmesan cheese (optional) nutritional yeast flakes works too

Instructions

  • Slice the butternut/pumpkin into ribbons, using either a spiral slicer (aka spiralizer) or a vegetable peeler. Scroll down to notes for more info.
  • Heat cooking oil over medium heat. Sauté onion and garlic for 2 minutes. Add cherry tomatoes, green beans, oregano, thyme, balsamic, salt, and pepper. Stir well. Reduce heat, cover, and cook for 10-15 minutes. Or until tomatoes start to fall apart.
  • In a separate pan/wok, cook butternut or pumpkin fettuccine or spirals with a little oil and black pepper until soft.
  • Add spinach and sauce to the cooked butternut/pumpkin pasta. Cook until wilted and cooked through.

Notes

The easiest way to use the vegetable peeler is when you hold the butternut or pumpkin down on a flat surface. A vegetable peeler will make flat fettuccini-like strands while a spiralizer (or julienne peeler) will make spaghetti-like strands. Click here for more info on how to spiralize veggies.

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