Food / Recipes




If you’ve never seen butternut squash noodles before, then I’m excited to introduce you to your new favorite food. If you know all about them, then join in with me as I brag about how yummy and healthy they are. Autumn is the time of year when we start hiding behind chunky sweaters, digging into baked pies, and stuffing cookies in our purses. We can’t help it– as it gets chilly out, our bodies crave warm and filling food. Luckily, I have the perfect solution: vegetable noodles! I’m talking zucchinis, carrots, butternut squashes, sweet potatoes, and more. Grab a spiralizer or a julienne peeler and turn your favorite vegetables into decadent bowls of low-calorie and low-carb pasta.


This is one of my favorite dishes because you can pair it with some wine for a date night, or you can just dig in with some friends at brunch… maybe with a mimosa or two! The tomatoes are seasoned with chili powder and roasted, so when they’re added to the skillet, they burst open and coat the noodles with a sweet, spicy sauce. The avocado adds a creamy and chunky texture, and the heart-healthy kale gives a crunch. It’s all topped off with fresh chopped cilantro and flavorful cotija cheese. The best part? Butternut squash noodles are low-cal, low-carb, and low-fat! Grab a glass of wine (or a mimosa!) and enjoy this skillet dish. Cheers to keeping fit this autumn!



–1/2 cup cherry tomatoes

–2 tsp chili powder

–Salt and pepper, to taste

–1 tbsp olive oil + more to drizzle

–2 cups butternut squash noodles

–1 smoked chorizo link, crumbled

–1 garlic clove, minced

–1/2 of avocado, insides cubed

–1.5-2 cups of chopped kale, stems removed

–2 tbsp crumbled cotija cheese

–1 tbsp chopped cilantro

–1/4 tsp red pepper flakes

–2 whole eggs

–Cooking spray


1. Preheat the oven to 375 degrees.

2. Slice half of the tomatoes in half. Leave the rest whole. Place all the tomatoes in a bowl and drizzle olive oil and season with salt, pepper and chili powder. Mix to combine thoroughly.

3. Line a baking tray with aluminum foil. Add in the tomatoes and roast in the oven for 25 minutes.

4. Ten minutes into roasting the tomatoes, place a large skillet over medium heat and add in the olive oil. Once the oil heats, add in the butternut squash noodles. Cook for 5 minutes and set aside in a bowl or plate.

5. In the same skillet, add in the chorizo. Cook for 2 minutes, add in the garlic, and cook for another 2 minutes. Once chorizo begins to brown, add in the kale and avocado. Cook until kale is mostly wilted, about 2 minutes.

6. Add in the cooked butternut squash noodles, cilantro, roasted tomatoes, red pepper flakes and stir to combine. With a spatula or fork, burst a couple of the tomatoes. Stir to combine.

7. If you’d like to serve on plates, plate the noodle mixture. If not, leave in the skillet and take off the heat.

8. Place a skillet over medium heat, spray with cooking spray, and crack in the two eggs separately. Cook the eggs for about 3-4 minutes or until the whites have set.

9. Place the two fried eggs on top of the skillet mixture (or on plates) and top with cotija cheese. Enjoy!


Want more information on making vegetable noodles? Check out Ali’s tutorial with full pictures:
Photos and Recipe by Ali of Inspiralized.

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