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Butternut Squash Noodle Bowl

 This Butternut Squash Noodle Bowl is easy to make and a healthy meal for dinnertime. It's gluten-free and creamy without the dairy. This warming bowl is the perfect for those chilly nights when you need some comfort food! 

Course Main Course
Cuisine American
Keyword butternut squash noodle bowl, butternut squash noodles
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4
Calories 266 kcal
Author Mary Ellen

Ingredients

  • 1 TB olive oil (a few TB of veggie broth if you do use oil)
  • 1/4 onion chopped
  • 2 cloves of garlic minced
  • 3 c vegetable broth
  • 2 c butternut squashed baked*
  • 1 TB tamari or soy sauce if not gf
  • 4 oz rice noodles
  • 16 oz non-GMO baked tofu cubed*
  • 2 c spinach
  • Toppings:
  • 4 tsp sambal oelek (Asian hot sauce)
  • 4 tsp black and/or white sesame seeds

Instructions

  1. Cook noodles until they are just shy of al dente and set aside.

  2. Meanwhile, add olive oil, onion and garlic to pan and cook for 3-5 minutes.

  3. Add onion & garlic along with veggie broth, butternut squash and tamari to a blender and blend until smooth.

  4. Transfer the sauce to a large saute pan/pot and bring to a boil.

  5. Lower heat to medium/low, add rice noodles, and cook the noodles to your liking. If the noodles soak up more of the sauce than you'd like, feel free to add a little more veggie broth to make things saucier. 

  6. Add to bowls, top with spinach, tofu, sambal oelek, and sesame seeds.

  7. Stir and serve immediately. 

Recipe Notes

Nutrition Facts
Butternut Squash Noodle Bowl
Amount Per Serving
Calories 266 Calories from Fat 117
% Daily Value*
Total Fat 13g 20%
Total Carbohydrates 23g 8%
Dietary Fiber 5g 20%
Protein 19g 38%
Vitamin A 568%
Vitamin C 29%
Calcium 41%
Iron 58%
* Percent Daily Values are based on a 2000 calorie diet.