Sage and Butternut Squash “Spaghetti”
Grain-Free cooking doesn’t have to be intimidating.
It can be easy! I like simple, basic dinners that are quick to put together but really flavorful and nutrient dense.
Since we’ve cut out grains, we eat more vegetables (or fruits), especially squash because it’s higher in carbs. We want to get the bulk of our complex carbohydrates from more nutrient dense sources other than grains.
If you ask me what my favorite season is for cooking, I will probably say fall. I love the combination of various squashes, apples, and warm foods like soups, stews, and broths.
Sage is one of my favorite herbs so it is used quite a bit in the savory recipes you’ll see around here. My regular fall dinner choice at a restaurant used to be butternut squash ravioli so sage and butternut squash “spaghetti” really satisfies that seasonal craving for me.
Butternut squash is a nutritional powerhouse. Technically a fruit because it has seeds, it is rich in phytonutrients and and antioxidants. It’s rich in fiber, potassium, and vitamin B6 (folate) which is a nutrient crucial for developing babies. Probably its most significant benefit actually comes from it’s orange color. It’s very rich in carotenoids which are heart healthy. It’s rich in whole complex vitamin C, and also beta carotene which the body converts to vitamin A as long as there is fat present. Remember, vitamin A is fat soluble so foods containing beta carotene should ALWAYS be eaten with good fats.
Not only is butternut squash very healthy for you, it tastes great! Even my kids love it, probably because I fed it to them a lot as babies! It’s so versatile and can be used in both savory and sweet dishes.
I love my vegetable spiralizer (buy here)! It’s my favorite kitchen tool, especially since going grain-free. You can spiralize anything from squash to apples!
It makes spaghetti an option again!
- 1 butternut squash
- 1 shallot (or small onion)
- 2 cloves garlic
- 1/2 tsp dried sage or 1 TBS (or more) fresh sage
- sea salt and pepper (to taste)
- 1/2 cup butter, ghee, or coconut oil (I prefer butter or ghee for this dish)
- Peel the butternut squash and cut to fit the spiralzer.
- Spiralize the squash and place strands into a bowl.
- Heat butter in a skillet.
- Chop shallot (or onion) and garlic.
- Add to heated butter.
- Add sage, salt and pepper.
- Saute just to soften slightly and add squash.
- Cook, stirring frequently until desired tenderness is reached.
- Add more sage and seasoning if desired and serve.
Be nourished. Be happy.
Sarah is a wife, mom of 5, horse farm owner at Outlaw Acres Iowa, and real food blogger at Real Food Outlaws. She is also a Master Herbalist and owns 90210 Organics, an Eco-boutique and Apothecary. She holds a Master’s Degree in Applied Clinical Nutrition from New York Chiropractic College and is a Clinical/Functional Nutritionist and Advanced Nutrition Response Testing™ Practitioner at Natural Health Improvement Center of Des Moines, and owns Natural Health Improvement Center of South Jersey. You can often find her barefoot in the garden (or kitchen), or rummaging through a refrigerator (not necessarily her own).