These Tex Mex Butternut Squash Noodles with Mexican flavors are ready in just 25 minutes! Loaded with beans, corn and finished with melted cheese and salsa, this is one delicious and healthy skillet dinner.
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When you think of any type of noodles coming from squash you probably go straight to thinking about spaghetti squash, right?
As much as I love spaghetti squash boats, the time it takes to roast the squash ahead of time is time I don’t always have. Enter, Tex Mex butternut squash noodles recipe!
In under 25 minutes, this flavorful healthy and gluten free dish is complete! It’s made with Mexican inspired flavors like taco seasoning, corn, black beans, and cilantro then topped with cheese and avocado. It is so easy and so good!
It’s a vegetarian recipe, however you can add any protein you like. I serve mine with a dollop of salsa and Greek yogurt.
Ingredients You’ll Need
Just a squash and a few simple pantry staples is all you need!
- Small butternut squash: I buy them small because the bulbous is smaller. You get further with the spiralizer, before hitting the seeds this way.
- Low sodium taco seasoning: I highly recommend making homemade taco seasoning and keeping it on hand for recipes like this one.
- Salsa: Adds the acidity and zest that brightens up this dish.
- Black beans: Drained and rinsed. Here’s a post on how to cook dried beans, if you’re interested.
- Corn: Fresh or frozen.
- Hot pepper: Jalapeno or poblanos for some heat!
- Monterey Jack cheese: Can swap with any preferred cheese, as long as it’s freshly grated!
- Toppings (optional): Greek yogurt, salsa, avocado, cilantro, green onions.
How to Make Squash Noodles
It is easy to spiralize a firm vegetable! The trick is to buy small and straight butternut squash, about 1 lb of weight.
A standing spiralizer is what you want to use. Not a small hand held one.
With a Spiralizer
Here’s how you get those long beautiful strands for noodles.
Peel butternut squash and cut off the ends. Start spiralizing the narrow top part, the end without the seeds, first. Once you get to the bottom with seeds stop when it is no longer possible to continue spiralizing.
In smaller squash, the pocket with the seeds, called the bulbous, is smaller. I was able to almost get to the bottom without hitting the seeds.
Don’t discard any leftover chunks you have. Save them for roasting, adding to soups, or making vegetable broth.
Without a Spiralizer
If you don’t have a spiralizer, you can also use a julienne peeler. Peel along the length of the squash until you have a pile of thin strips.
They will cook faster because they won’t be as thick as spiralized noodles, so keep that in mind.
Of course, a shortcut never hurts. Pick up some ready made butternut squash noodles at your local grocery store and call it a day. A convenient way to save yourself a bit of time.
How to Cook Butternut Squash Noodles
You won’t believe how easy this recipe comes together. Just 2 steps and you’re done!
Sprinkle spiralized butternut squash with salt, then cook in a preheated skillet over medium-low heat for 8-10 minutes. Stir occasionally.
Add taco seasoning and salsa, stir gently.
Add black beans, corn, and hot peppers, and stir gently again. Sprinkle with cheese, cover, and cook for 5-6 minutes.
How Long to Cook Butternut Squash Noodles?
8-10 minutes is about average for thick noodles that come from using a spiralizer on the thickest blade setting. This is also the thickness of the noodles found prepackaged in the grocery store.
If using a julienne peeler, the thinner noodles will need about 3-5 minutes. Whatever you do, keep an eye on them, toss them occasionally and watch that they don’t get too mushy.
In keeping with the Tex Mex theme, I had to serve with salsa, of course! Instead of sour cream I always aim to use Greek yogurt. It’s lighter, has more protein and probiotics, and is still creamy and tangy.
You can also add diced avocado, hot pepper flakes on top, or eat it as is!
Store: Refrigerate leftovers for up to 5 days in the fridge. This is one of those healthy lunch ideas that takes the guesswork out of the busy weekday!
Freeze: I don’t recommend it. Freezing noodles before cooking is one thing, but freezing them after is another.
Plus, once you’ve added the salsa and cheese, it becomes even more difficult to regain the original texture once it is thawed.
Sure. Preheat your oven to 400 degrees F. Then, spread the noodles onto a baking sheet lined with foil, drizzle with oil, salt, and roast until softened.
Definitely. Freeze them once they’ve been spiraled, before you cook them. Transfer to a freezer bag and they can be kept frozen for up to 1 month.
Make this a vegan dish by omitting the cheese. If you want to replace it with something, try a sprinkling of nutritional yeast.
More Squash Recipes
- Honey garlic butternut squash
- Instant Pot butternut squash soup
- Best butternut squash soup
- Turkey stuffed acorn squash
- Stuffed spaghetti squash
More Vegetable Noodles Recipes
Tex Mex Butternut Squash Noodles
- 3 small butternut squash 1 lb each
- 1 tbsp oil for frying
- 1/4 tsp salt
- 1 tsp taco seasoning low sodium
- 1/2 cup salsa
- 14 oz can low sodium black beans rinsed & drained
- 2 cups corn frozen or fresh
- Hot pepper like jalapeño or serrano to taste
- 1/2 cup Tex Mex or marble cheese shredded
- Greek yogurt, salsa, avocado, cilantro, green onions for serving (optional)
- Peel and cut off the ends of butternut squash. Without slicing any further start spiralizing with top part first. Once you get to the bottom with seeds stop when it is impossible to spiralize. Because in smaller squash the pocket with seeds is smaller, I got almost to the bottom thus using almost all squash.
- Preheat large ceramic non-stick skillet on low-medium heat and swirl oil to coat. Add noodles, sprinkle with salt, cover and cook for 8-10 minutes, stirring a few times.
- Add taco seasoning and salsa, stir gently. Add black beans, corn and hot peppers, stir gently again.
- Sprinkle with cheese, cover and cook for 5-6 minutes. Serve warm with toppings of choice.
- Store: Refrigerate in an airtight container for up to 5 days.