Five Ingredient Butternut Squash Zoodles with Garlic & Spinach

Hey, friends!

I just started reading Judgment Detox by Gabby Bernstein and man is it eye-opening. I will definitely do more of a review when I get through the entire thing! Are any of you reading this? It is amazing.


Anyway, last week I posted this super simple recipe on my IG story. I found already spiralized butternut squash noodles at Giant and whipped up an easy lunch in my instant pot. You can definitely use a regular pot on your stove if you don’t have an IP yet.




Butternut Squash Zoodles with Garlic & Spinach


  • 1 container of butternut squash zoodles (or do-it-yourself from a small squash)
  • 2 TBSP avocado oil
  • 1 clove garlic, chopped
  • a few handfuls of spinach
  • 1-2 TBSP pecorino romano cheese, ground cashews, or nutritional yeast (if dairy-free)

Place your instant pot on the sauté setting or use a regular pot on the stove. Add about two Tablespoons of avocado oil (I like Chosen Foods brand) and a clove of chopped or minced garlic. Add the zoodles and mix for about two-three minutes. Add the spinach and keep stirring until the veggies are all soft. At the end, add your cheese or vegan cheese substitute (I would suggest ground cashews, nutritional yeast, or something from Kite Hill brand of foods, I bet their ricotta would we lovely!)

Top with some Redman’s Real salt and fresh ground pepper for more flavor if desired! I added some over-easy eggs as well. You can add any protein you like (which I find keeps me fuller longer).




Jaxon has been sick with a cold since Tuesday and I am being a nut about keeping my immune system strong. I plan to do a post about all the things I’ve been incorporating this winter to ward-off sickness. Fingers crossed it is working, this week is going to be the biggest test!


Enjoy your weekend + Go Eagles (even though Weezy + I prefer the Puppy Bowl)!







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