Healthy Creamy Butternut Squash Spaghetti

This healthy creamy butternut squash spaghetti is amazing. The sauce is do delicious and the texture is like velvet. And… it’s good for your digestive system and your brain!
vegan creamy butternut squash spaghetti

Sometimes when I have a dinner party I figure out what to cook based on color. If I already have planned several dishes, I’ll look at them and decide what other dish would look best alongside them. I am embarrassed to say that this way of dinner planning may have been brought on by the Instagram-like-grid in my head.

I was never a big social media fan, and I started using Facebook, Instagram, Pinterest, and Twitter out of necessity. I wanted my business to grow so I had to grow with it.

Fast forward several years… and I am on my phone waayyyyyyy too much. Instagram is my current favorite. BUT, OMG, get the grid out of my head… please!

I mean, come on, I’m a chef. I’m a healer. Shouldn’t I choose my food based on taste? Ummmm….. nah. Especially when I use these dinner events to recipe test things I have never made before, so I really don’t know if they’ll even be edible.

This beautiful sunshine-yellow Healthy Creamy Butternut Squash Spaghetti filled a need for a bright color on my table. And I knew I wanted to try out a new pasta sauce. Two birds, one stone.

Before I finish patting myself on the back, I should tell you that this wasn’t really a risk because one of my favorite sites — The Feed Feed published a recipe for butternut squash spaghetti so I had a great starting place.

I’m a butternut squash lover so I usually have some on hand at this time of year. But a lot of times I’ll make it as an easy side dish: Simple Roasted Butternut Squash. I keep staring at the squash and I can’t decide what to make, so I tend to go back to what I know. But this pasta was calling my name, and I’m so glad I listened.

And, butternut squash is really good for you.  It’s a good fever reducer, it can lessen stomach pain and it can be a comfort during pregnancy when the baby feels like she’s doing acrobatics. It’s also rich in carotenoids and Vitamin B6. This means it’s good for your heart and can help lower bad cholesterol. And, because butternut squash can help reduce inflammation in the body, it benefits almost everyone.

Have I convinced you yet?

vegan creamy butternut squash spaghetti

This Healthy Creamy Butternut Squash Pasta is a no-brainer. It’s easy. It’s delicious. It’s pretty. And it’s great for your digestion: the butternut squash, the sage, the oats (I used oat milk in mine) — each of these ingredients will soothe your digestion. For more help with digestive issues, you can download my free ebook all about healing your digestive system.

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vegan creamy butternut squash spaghetti

Here are some of the awesome healing ingredients in this recipe for Healthy Creamy Butternut Squash Spaghetti:

Butternut squash is more than just a delicious vegetable; it’s really good for you. It’s a good fever reducer, it can lessen stomach pain and it can be a comfort during pregnancy when the baby feels like she’s doing acrobatics. It’s also rich in carotenoids and Vitamin B6. This means it’s good for your heart and can help lower bad cholesterol. And, because butternut squash can help reduce inflammation in the body, it benefits almost everyone.

Onions are great for your immune system; they are a natural antihistamine. Recently, I recommended that a patient with bronchitis put sliced raw onions in her socks when she went to sleep… she woke up so much better. (I know I’ve told you this before, but it really is awesome!) Onion is a superhero in the food world!

It really is true that an apple a day is a good thing. Apples help to strengthen your heart. They are also good for your digestion and they can help eliminate mucus when you have a cold. So, the combination of apples and cinnamon together are great for this time of year when everyone seems to be getting sick. Apples have a high antioxidant content, especially Granny Smiths and Red Delicious. This, combined with the fact that they have a lot of healthy fiber, is why apples are good at fighting Alzheimer’s, Parkinson’s and some cancers. They have also been shown to help ward off diabetes, high cholesterol and gallstones.

Oats are great for the digestive system — they make you feel better if you are feeling bloated or have indigestion. This ancient grain can also help reduce some types of swelling in the body and, a little known tidbit: they can be eaten to help stop lactation. I used oat milk in this recipe — feel free to substitute whatever milk makes you happy.

Sage is great for your digestion, especially if you have loose stools. It’s also good for memory loss and for Alzheimer’s.

vegan creamy butternut squash spaghetti

Healthy Creamy Butternut Squash Spaghetti
Recipe type: simple, vegetarian, grain-free option, gluten-free option, nut free
Cuisine: pasta, sauce
Prep time:
Cook time:
Total time:
Serves: 8
This Healthy Creamy Butternut Squash Spaghetti is simple to make, delicious to eat, and just look how pretty it is! It's the prettiest comfort food ever!
  • 6 Tbs ghee (or can substitute butter)
  • sea salt, to taste
  • 1 lge red onion, chopped
  • 1 red apple, peeled and chopped
  • 2-3/4 lb butternut squash cubes
  • 3 sage leaves, chopped
  • 2 cups unsweetened oat milk (can substitute whatever milk you like)
  • 1 cup vegetable broth
  • 15 oz dairy-free cheddar cheese, grated or sliced (I used Violife Mature Cheddar Cheese)
  • 1-1/2 lb. spaghetti of choice
  1. Cook pasta al dente. NOTE: I have made this recipe with Banza Chickpea Pasta, and also with whole grain sprouted pastas -- both are awesome.
  2. Meanwhile, melt the butter in a large sauce pan over medium-low heat. Add the onion. Season with salt. Sauce, stirring, 5 mins.
  3. Add the apple, squash, sage, milk, and broth. Cover and simmer 20 mins, or until squash is softened.
  4. Transfer the mixture (in batches) to your blender and whiz it up until very creamy. NOTE: when blending hot liquids it's a good idea to place a clean dish towel over the top of the blender, hold it tightly to the blender canister, and blend like this so the steam can escape and you won't burn yourself.
  5. Transfer the blended mixture back to the pot. Simmer over med-low heat and add the cheese. Stir until melted.
  6. Toss the pasta with the sauce and enjoy!

healthy creamy butternut squash spaghetti

Szechuan Zoodles

This recipe will actually make you feel cooler and calmer…

szechuan zoodles

It’s holiday season, but in my book that doesn’t mean everything we eat has to be heavy and traditional. This dish is neither, but it’s awesome. When I brought a big bowl of these Szechuan Zoodles to my family’s Hanukkah party, they certainly looked non-traditional next to the latkes but they made everyone happy. I’m all for healthy and happy, so if I were you, I’d give this dish a shot at your holiday party!

I saw this recipe on one of my favorite food blogs, Half Baked Harvest and the beautiful pics kind of called to me, so I knew I was going to have to make some version of them!

I’ve made zoodle dishes before and some have them have been great, while some have been only so-so. While I do love these vegetable noodles, I am a true pasta fanatic, so sometimes I end up a little disappointed. This dish is especially great because the zucchini noodles are mixed with buckwheat noodles, so in the end, this slurpy and spicy pasta dish tastes like real pasta. That’s always a really good thing…

And the dressing… OMG… it’s spicy and sweet and peanut buttery and it’s made in the blender… so it’s easy.

A real pasta dish that’s paleo, healing, spicy, slightly sweet, vibrant, and fresh… who could ask for anything more?

For another awesome paleo pasta dish try my recipe for Roasted Red Pepper Fettuccine.

szechuan zoodles

Here are some of the great healing ingredients in these Szechuan Zoodles:

Zucchini cools your body off and makes you feel better when you are feeling hot. It helps your body release excess heat and it will make your mind feel more calm.

Buckwheat is great to eat if you have diarrhea. It also helps lower blood pressure, stops some types of sweating, and has a good amount of vitamin E. It also contains antioxidants that can help fight cancer and heart disease.

Sesame seeds (the black ones) are a Chinese herb (Hei Zhi Ma). Black foods, in Chinese medicine, are knows as longevity foods. This herb is good for so many things, including headaches, constipation, dizziness, and even helping with lactation. White sesame seeds also have many great nutritional benefits. They are also an anti-aging food. If you have backaches, hair thats graying way too fast, ringing in the ears, weak knees, blurry vision or general weakness, go for the sesame seeds; just sprinkle them on everything. Long ago in China, sesame seeds were ground into honey to form a paste and was taken as a medicine to counter old-age and weakness. For this recipe, you can use black or white seeds, or a combination of both.

Peanuts, contrary to what some believe, are actually good for many things in your body. I don’t often let myself eat them because they sometimes contain mold and it’s really hard to find reasonably priced organic healthy peanuts. But, these popular nuts are great for lessening edema; they act like a diuretic. They can also help you if you have insomnia or if you are breast feeding. An old-time remedy is to made peanut tea and drink it for bed to promote sleep. And, peanut shells used to be used to help with high blood pressure.

Cilantro is also known as Chinese Parsley. It is good for the common cold, indigestion, and energy flow in the body. An old Chinese remedy for the common cold and even for measles was to drink cilantro and mint tea. Cilantro is one of those herbs you either love or hate; I’m a lover…

Bell peppers help with indigestion. If you are feeling bloated and full from over-eating a lot lately, consuming bell peppers will help reduce this feeling. They are also good for blood circulation and research has shown that they are good for people with a low appetite or anorexia. It used to be common in China to use green pepper tea to soothe indigestion.

Basil has anti-viral and anti-bacterial capabilities. It also is good for settling your stomach, and it’s good at lessening the symptoms of the common cold and its accompanying cough. Basil is a spiritual herb — the scent actually calms you; you can boil some in a pot and let the aroma fill the air, you can just leave some around the house, you can toss a bunch in your bath water (I love to do this), or you can use an essential oil with basil to get some great calming effects.

Hot peppers contain more vitamin C than any other vegetable and they are good at fighting off the common cold. So, if you like spice, as I do, use a generous amount of whatever hot peppers you like. The main component of hot peppers is capsicum. Capsicum actually works with your body and mind to make you feel happy. It’s also good for reducing swelling and can relieve arthritic joint pain. If you have high blood pressure, check with your doctor before eating too many hot peppers because they can actually raise the blood pressure in some people.

szechuan zoodles

Szechwan Zoodles
Recipe type: zoodles, pasta, spaghetti, spicy, paleo, vegan, vegetarian, Asian
Cuisine: recipe adapted from: Half Baked Harvest
Prep time:
Cook time:
Total time:
Serves: 8
This dish is made with zucchini noodles and buckwheat spaghetti. The sauce is the perfect combination of spicy and sweet! It's paleo, healthy, and comforting!
  • 20 oz zucchini noodles (I bought mine pre-zoodled, but I would guess 2 large zucchini would do the trick if you are spiralizing them yourself)
  • 1 lb buckwheat spaghetti, cooked al dente (I used these buckwheat/sweet potato ones)
  • ½ cup peanut butter (here's an organic one)
  • ½ cup tahini
  • ¼ cup liquid aminos (you can buy it here)
  • juice of 2 limes
  • ¼ cup coconut sugar (here's a good one)
  • 2 Tbs hot chili oil
  • 1 Tbs toasted sesame oil
  • ½ cup full-fat canned coconut milk
  • ¼ cup hot water
  • 1 cup chopped peanuts
  • ¼ cup sesame seeds (buy organic ones here)
  • 1 cup chopped fresh basil
  • 1 cup chopped fresh cilantro
  • 10 baby bell peppers, sliced
  • 1 pint cherry or grape tomatoes, cut in half
  • 1 hot pepper, sliced
  1. Boil the buckwheat noodles, just until they are cooked al dente.
  2. Drain them and run cold water over them while you toss them around with your hands to make sure they don't stick together.
  3. Place the buckwheat noodles and the zucchini noodles in a large bowl.
  4. Make the dressing: Put the peanut butter, tahini, aminos, lime juice, coconut sugar, chili oil, sesame oil, coconut milk, and ¼ cup hot water into your blender. Whiz it up until very creamy.
  5. Put the remaining ingredients into the bowl with the noodles.
  6. Add in as much dressing as you like and toss with your hands (you will probably have some extra dressing).
  7. Enjoy!

szechuan zoodles