Keto Butternut Squash Noodles with Mushroom Cream Sauce
This easy keto butternut squash recipe is a perfect fall side dish and a delicious alternative to spaghetti. I give step by step instructions for how to make the noodles. I also give instructions if you want to use butternut squash cubes.
Servings: 4
Calories: 307
Ingredients
- 1 Butternut Squash, peeled and bulbous end removed
- 2 Tablespoons Butter
- 8 Ounces Baby Bell Mushrooms, Sliced
- 3 Sprigs Fresh Thyme
- 1 Cup Heavy Cream
- ½ Cup Chicken Broth
- Kosher salt and black pepper to taste
Instructions
- Spiralize the butternut squash using the large spaghetti blade. Set aside
- Add the butter to a large skillet (with a lid) over medium heat. Add the sliced mushrooms and the thyme sprigs. Sauté' the mushrooms until soft, about 8 minutes
- Add the cream and the broth to the mushrooms and stir to combine. Add in the butternut squash noodles and cover with a lid. Reduce the heat to low and let simmer until the noodles are soft. Remove thyme sprigs and season with salt a pepper to taste.
Notes
- If you do not have a spiralizer, you can cut the squash into cubes and add to the sauce as in step 3. You can also roast them on a baking sheet at 400F (200C) until tender and golden brown.
- The sauce would also pair nicely with other winter squashes such as spaghetti squash or as a sauce over Brussels sprouts.
- Store the leftovers in the refrigerator in an airtight container for up to 4 days.
Nutrition
Calories: 307 | Carbohydrates: 12g | Protein: 5g | Fat: 28g | Fiber: 2g