Butternut Squash Pasta

'Tis the season to celebrate all things squash! Spaghetti squash, butternut quash, acorn squash.. you name it. While spaghetti and acorn squash will have their moments on this blog, tonight we're talking strictly BUTTERNUT - and specifically butternut squash pasta. 

This dish combines naturally sweet and savory flavors - and I promise it's barely time consuming with my shortcuts (ie. you can use butternut squash puree if you don't have the time to dice and bake). While you can use whatever pasta you prefer, I recommend using chickpea pasta (ie. Banza) or red lentil pasta. Both of these are delicious high protein, high fiber pasta options. 


Ingredients (serves 2):

  • 2 cups pasta, dry (chickpea pasta or red lentil pasta)
  • 1 can organic butternut squash puree (I used Trader Joe's brand)
  • 1/2 white onion, diced 
  • 1/2 cup Parmesan cheese, shredded 
  • 2 teaspoons thyme, dried 
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon garlic powder 
  • Pepper, to taste 


  1. On one stove top, begin to cook pasta according to directions on box.
  2. On another stove top, caramelize onions on medium heat until they begin to brown. While onions are cooking, put butternut squash puree and spices in blender. Once onions are cooked, add them to blender and blend on high for about 30 seconds or until ingredients appear uniform. 
  3. Once pasta is cooked, drain water and place pasta in bowl. While pasta is still hot, add Parmesan cheese and mix together. Allow cheese to melt into hot pasta. 
  4. Top pasta with blended butternut squash sauce. May top with additional thyme for aesthetic. 
  5. Enjoy! 


Spaghetti Squash Sunny Side Up

The days are becoming noticeably longer and the weather seems to be warming up. All signs point to the changing of seasons! Before you completely kiss winter goodbye (it's not over yet!), be sure that you've made the most of you winter recipes. Today we're taking an original spin on one of our favorite winter foods... spaghetti squash. For breakfast. 

You've probably never thought of spaghetti squash as a breakfast food... but why shouldn't it be? For instance, it's customary to serve a side of (sweet potato) fries with your morning omelet, right? Squash isn't all that different. This delicious breakfast special combines spaghetti squash, parmesan cheese, and a fried egg, making it the ultimate breakfast of champions. 

Spaghetti squash is a good source of fiber as well as vitamins A and C. Parmesan cheese, little known, is a good source of protein and calcium. One quarter cup serving of shredded parmesan has about 10 grams of protein! Eggs are also a good source of protein, vitamin D, and other minerals. Now it's time to get cracking! 

Ingredients (serves 1):

  1. 1 spaghetti squash
  2. 1/4 cup parmesan cheese
  3. 1 egg 


Part I

  1. Slice squash longitudinally and remove seedy center. Place both halves face down (rind up) on baking sheet and bake at 400 degrees Fahrenheit for 30 minutes.
  2. Once baked, use a fork to scrape insides of squash from top to bottom, into a large bowl.
  3. Set aside 1/2 cup of squash for recipe (refrigerate remainder to use for dinner!).
  4. Add 1/4 cup parmesan to 1/2 cup of squash and allow to melt.

Part II

  1. Use stovetop to fry egg.
  2. When egg is cooked, place it atop the spaghetti squash and parmesan combo.
  3. ENJOY!