Zucchini isn't the only squash you can turn into noodles! Use your spiralizer to make butternut squash noodles, then serve with ricotta cheese and fresh sage.

Source: Better Homes and Gardens


Recipe Summary

25 mins
25 mins
4 3/4 cups


Ingredient Checklist


Instructions Checklist
  • In a small bowl combine ricotta cheese, Parmesan cheese, 1 Tbsp. of the water, the salt, and nutmeg.

  • In a small saucepan heat oil over medium heat. Add sage leaves, about six at a time, and cook 30 seconds or until leaves are slightly dark and edges are brown. Drain on paper towels.

  • Transfer sage-infused oil to a 12-inch skillet; heat over medium heat. Add garlic; cook and stir 1 minute or until fragrant. Add squash noodles; sprinkle pepper and additional salt. Cook over medium-high heat 4 minutes or until crisp-tender, turning gently.

  • Crumble half of the sage leaves over squash; add remaining the 2 Tbsp. water. Cook, covered, over low heat 3 to 4 minutes more or until squash is tender. Spoon ricotta mixture onto serving dishes and top with squash, remaining sage leaves, and additional Parmesan cheese.


Peel, seed, and cube the remaining portion of squash. Place in an airtight container and store in refrigerator up to 5 days. Roast squash or cook in soups.

Nutrition Facts

253 calories; fat 16g; cholesterol 20mg; saturated fat 5g; carbohydrates 22g; mono fat 9g; poly fat 1g; insoluble fiber 4g; sugars 3g; protein 9g; vitamin a 15430.5IU; vitamin c 30.9mg; thiamin 0.2mg; riboflavin 0.2mg; niacin equivalents 1.9mg; vitamin b6 0.3mg; folate 50.5mcg; vitamin b12 0.2mcg; sodium 455mg; potassium 598mg; calcium 285mg; iron 1.9mg.