So this was my first attempt at homemade butternut squash spaghetti sauce and veggie spaghetti noodles. After successfully making an absolutely mouth watering batch of butternut squash soup (perfecto on the FIRST TRY, folks!) I had a lot of leftovers. Since I’m allergic to tomato, onion and garlic (and am now on the low FODMAPS diet, which prevents me from eating onion and garlic anyway) I naturally started wondering what the soup would taste like when thickened up as a spaghetti sauce.
Full Disclaimer: The original version of this recipe called for butternut squash spaghetti noodles, too. I currently recommend zucchini noodles instead. For starters, they are MUCH easier to cut into the thin noodle form than a butternut squash. And of course, with a butternut squash sauce, the butternut squash noodles were just overkill. The sauce has a rich enough flavor and the zucchini makes for a less overpowering dish.
Butternut Squash Spaghetti Sauce Recipe
Just follow the butternut squash soup recipe instructions here, but thicken the soup to your desired thickness so that it works nicely as a sauce. Follow the instructions on this page to make modifications or substitutions for your specific dietary needs.
Zucchini Spaghetti Noodles Recipe (Paleo)
Again, I recommend using zucchini for your spaghetti noodles — although I’ve used butternut squash for the noodles in the past. I followed this recipe but there are several out there to choose from.
Simply cook the sauce, set aside, cut and cook your noodles, and then serve together immediately. Can also be stored for leftovers. This was a slightly harder and more tedious recipe but mmmm, so worth it!