Butternut Squash Pasta Sauce Over Spaghetti Squash

I wanted to post this deliciously healthy recipe as I had not heard of butternut squash being used as a pasta sauce before.

I must be behind the times on this one, but now that I’ve finally come up to speed, let me share this super tasty and simple recipe with you too, just in case you are just like me. 😉

I actually found this pasta sauce while shopping at my local Sprouts, and it immediately piqued my interest when I saw the jar of butternut squash pasta sauce. What would it taste like being served on a bed of pasta? In either case, I could not resist, and after tasting it, I’m glad I didn’t.

Well, much to its own unique taste—the sauce was buttery, and nutty and slightly sweet. Long story short, my review of this unique sauce is that it was delicious and well received by own taste testers—my family. I served it over roasted spaghetti squash noodles to keep it super healthy, but low carb spaghetti or any type of noodle would also work fabulously.

In addition, you can make your own butternut squash pasta sauce, which is also super simple to do. It only requires roasting the butternut squash to intensify the flavor and to of course tenderize it. After which, follow by deseeding, chopping into chunks, and seasoning the butternut squash to taste before or after blending it in a food processor or on stovetop by using an immersion blender after adding a cup of warm vegetable broth or cream. Pulse and blend until smooth, adding more liquid or broth as needed until it is the desired pasta sauce consistency.

However, below is a quick and simplified recipe for Butternut Squash Pasta Sauce with Spaghetti Squash.

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Butternut Squash Pasta Sauce with Spaghetti Squash

Healthy take on pasta while using the naturally sweetened butternut squash as the sauce served over a bed of roasted spaghetti squash.

Course Main Course

Keyword butternut squash, butternut squash pasta sauce, low carb pasta, roasted squash, spaghetti squash, sprouts

Prep Time 20 minutes

Cook Time 45 minutes

Total Time 1 hour 45 minutes

Servings 20

Ingredients

• 2 pounds Ground Beef grass fed
• 1 Yellow Onion
• 1 Green Pepper
• 3-4 cloves Garlic chopped or minced
• 1 25 ounce jar Sprouts Butternut Squash Pasta Sauce or make your own. See post instructions
• 1 Large Spaghetti Squash, roasted
• 2 tbsp Olive Oil for sautéing onions and peppers

Instructions

1. Preheat oven to 400 degrees.

2. Prick holes using a fork or score the spaghetti squash with a small knife.

3. Rub the squash with olive oil and bake for 45 minutes or until it is fork tender. Allow the squash to cool down completely before separating the spaghetti strands.

4. Meanwhile, heat oil in a medium skillet.

5. Add onions and peppers and cook until just slightly tender.

6. Remove the onions and peppers from the pan and set aside.

7. Add the ground beef to the pan and brown, before adding back in the onions and peppers, followed by the minced garlic cloves.

   

8. Add in the butternut pasta sauce to the meat mixture and reduce heat to medium low.

   

9. Allow the sauce to simmer for 20 to 30 minutes. Serve atop the cooled, shredded and separated spaghetti squash.

   

Recipe Notes

Whenever possible, choose organic ingredients.