Butternut Squash & Sage Spaghetti with Zucchini Noodles that is healthy, delicious and can easily be made in just 30 minutes using a few simple ingredients!

Butternut Squash & Sage Spaghetti with Zucchini Noodles that is healthy, delicious and can easily be made in just 30 minutes using a few simple ingredients!

Okay so who doesn’t love pasta??

Right, said no one ever.  I mean you all know I’m obsessed with zucchini noodles, but sometimes there’s just a part of you that wants NEEDS a big heaping plate of pasta.  Yes I’m talking about REAL, full-of-delicious-carbs, pasta that basically makes your mouth water just thinking about it.  Well who said you couldn’t have the best of both worlds?

I love mixing zucchini noodles in with some whole wheat spaghetti for many reasons.  First of all it’s such a great way to sneak in those veggies for picky eaters.  My hubby struggles with eating zucchini noodles because, well let’s face it, he just loves his carbs, and for him nothing can replace regular old spaghetti noodles.  So by throwing in some spiralized zucchini in with his spaghetti it’s the perfect way to introduce them while still maintaining that same great flavor and taste he loves so much.

Zucchini noodles also add such gorgeous color, great nutrition and a delicious crunch to the overall dish, but that’s not even the best part….because we’re adding in zucchini noodles, you only need half the amount of pasta!  It’s a win-win for everyone.

This Butternut Squash & Sage Spaghetti with Zucchini Noodles that is vegan, dairy-free and can easily be made in just 30 minutes using a few simple healthy ingredients!

For this dish I used Barilla® Whole Grain Spaghetti to go along with the zucchini noodles which are a great source of fiber and made with 100% whole wheat while still having the same great taste you would expect from your favorite spaghetti!  Barilla also offers other pasta options such as gluten-free, protein plus, veggie and of course, the classic blue box.

Now that fall is here it’s finally time for all my favorite seasonal dishes.  Butternut squash might just be one of my favorite veggies to cook with this time of year because it’s healthy, super versatile and just so happens to make the perfect base for a creamy pasta sauce!  This recipe literally couldn’t be any easier to make either.  All you need is 30 minutes, a few simple ingredients and you’ll have the perfect fall-inspired dinner ready to serve your family that I know they will just love!

Butternut Squash & Sage Spaghetti with Zucchini Noodles that is healthy, delicious and can easily be made in just 30 minutes using a few simple ingredients!

So can we talk about these flavors??  I mean it doesn’t get much better than vibrant butternut squash simmering on the stove with onion, garlic, sage and nutmeg.  Let’s just say my kitchen smelled absolutely incredible and the taste was even better.  Nothing screams comfort food like a big bowl full of pasta and veggies to kick off your week and this way you don’t have to feel as guilty about it!  Like I said before, you could easily make this dish gluten-free by using Barilla’s Gluten-Free spaghetti that legit tastes just like real pasta.

Butternut Squash & Sage Spaghetti with Zucchini Noodles that is healthy, delicious and can easily be made in just 30 minutes using a few simple ingredients!

Hope you and your family enjoy this butternut squash and sage spaghetti with zucchini noodles as much as we did!  This dish is super easy to make, family-friendly, and honestly just too delicious not to make in your own kitchen tonight!  It’s also vegan, dairy-free and made with only wholesome, nutritional ingredients.

As always, if you do make this recipe, don’t forget to share your delicious photos on Instagram or Twitter and hashtag #eatyourselfskinnyrecipe so I can see what you all are eating!

5 from 2 votes

Butternut Squash and Sage Spaghetti with Zucchini Noodles

Butternut Squash & Sage Spaghetti with Zucchini Noodles that is healthy, delicious and can easily be made in just 30 minutes using a few simple ingredients!
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 4

Ingredients 

  • 2 Tbsp olive oil
  • 1 medium onion, chopped into large chunks
  • 3 cloves garlic, minced
  • 2 lb. butternut squash, peeled and cut into cubes (about 3 cups)
  • 1/4 tsp. nutmeg
  • Salt and pepper, to taste
  • 3 sage leaves, minced
  • 2 cups vegetable broth
  • 8 oz. Barilla whole wheat spaghetti
  • 2 medium zucchini, spiralized
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Instructions 

  • In a large skillet over medium heat, drizzle olive oil and sauté onion and garlic, until translucent and fragrant, about 3 minutes. Add squash, nutmeg, salt/pepper and cover, stirring occasionally, for about 8 minutes. Add sage and cook an additional minute.
  • Add vegetable broth and bring to a boil. Reduce heat and allow squash to simmer, uncovered, for about 20 minutes until the squash is soft and the broth is reduced by half.
  • Meanwhile, bring a large pot of salted water to a boil and cook pasta according to package directions. Drain and set aside.
  • Once the squash mixture is ready and has cooled slightly, add mixture to your food processor or blender and purée until smooth. Feel free to add extra vegetable broth or water as-needed for a thinner sauce.
  • Toss the spaghetti, zucchini noodles and sauce all together in the skillet you were just using and cook over medium heat for about 2 minutes, until everything is combined. Season with additional salt/pepper and sage, serve and enjoy!

Nutrition

Serving: 1/4th of recipe | Calories: 322kcal | Carbohydrates: 58.5g | Protein: 10.6g | Fat: 9g | Saturated Fat: 1.1g | Sodium: 555.9mg | Fiber: 9.5g | Sugar: 8.7g

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this? Leave a comment below!

As a self-proclaimed foodie and fitness enthusiast, I have a passion for cooking and a huge desire to show that living a healthy lifestyle can actually be easy and fun!  Feel free to use the meal guide above to find your new favorite meal ideas or the dietary guides to the right to narrow things down even more!

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28 Comments

  1. Stephanie says:

    Could I use chicken broth instead of vegetable?

    1. Kelly says:

      Yes absolutely 🙂

  2. Kewanna batiste says:

    I’ve just finish cooking this butternut squash &sage spaghetti with zucchini

  3. Taylor says:

    Hey Kelly, I’m hoping to make something similar to this, this week. Do you think I would be able to use butternut squash noodles instead?

    1. Kelly says:

      Absolutely! 🙂

  4. CAT says:

    I tried this recipe because I had zucchini and squash and some leftover spaghetti sauce my husband had made.

    So it was not exactly like this but was fairly close. Had the butternut squash, the zucchini, the vegetable broth, the onion and the garlic. I added the pasta sauce that was leftover, hot Italian sausage that was cooked and sliced into 3/4 inch slices (chunks), as well as red and yellow sweet pepper and three cheese sauce. Hubby suggested to add some Thai Chili paste. Instead of the whole wheat pasta we used left over penne to mix with with the zucchini that was spiralized. It turned out absolutely amazingly. My brother who is not a huge vegetable fan enjoyed it and my hubby said, “This turned out much better than I thought it would!” I have pinned it and will make it again! I took a photo but it seems your site does not allow for photo contributions. Thanks for a great recipe! We will be doing this one again!

    1. Kelly says:

      That sounds delicious! 🙂

  5. L says:

    This was so yummy looking and sounding to me that I was prepared to go buy the ingredients & make it tomorrow!! But then I got to the end and read the nutrition facts. They all look healthy and fine, but where is the sodium content??

    The number one cause of death is heart disease. The number one way to prevent such, is to keep blood pressure in check. Although salt is a natural earth resource, it is one of the main causes of high blood pressure.

    Clean eating refers to cooking and eating whole, natural, unprocessed foods. It also means eating foods that cannot possibly do any damage to our bodies. You can omit the “to taste” amount of added salt in this recipe, and use natural plant herbs & citrus juices instead. Doing so would make it okay to list the sodium content in the nutrition facts!

    I’m not trying to be on a power trip, but if we truly want to be clean and healthy, we MUST put heart health before all of these trendy fad diets like GF, VT,V, DF, ETC.

    1. Caitlin says:

      Only a small amount of our daily sodium intake comes from the addition of salt in cooking. Processed foods are the problem. If you eliminate that garbage from your diet, then there’s no need to worry about adding salt when cooking.

  6. Stephanie says:

    Made this for dinner tonight. So yummy! It was my first time trying zucchini noodles and mixing them with a little pasta is a great idea! I added a little parmigiana and crispy fried sage leaves before serving.