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Garlic Herb Spiralized Veggies

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  • Author: B. Britnell
  • Total Time: 30 minutes
  • Yield: 2 1x


  • 1/2 a butternut squash, thickly spiralized
  • 2 zucchini squash, thickly spiralized
  • 3 cloves of garlic finely minced
  • Oil for the noodles and for the garlic (I’ve been using this avocado oilbut olive oil also works great)
  • Salt and pepper
  • 1/4 cup of parsley, finely chopped
  • optional: parmesan cheese for topping (HERE‘s a great vegan option to buy and HERE to make some for yourself)


  1. Pre-heat the oven to 400 degrees F.
  2. On a large baking tray, toss the butternut squash and zucchini noodles in about 2 tablespoons of oil. Sprinkle with a generous amount of salt and pepper.
  3. Bake for 20 minutes or until the noodles are at your desired tenderness.
  4. When the noodles are nearly ready to take out of the oven, start the garlic by sautéing it in 1 tablespoon of oil over medium low heat. For the crispy garlic, continue to sauté it, stirring frequently, until it begins to take on a dark brown color–BUT be careful not to burn it! Once done, take off of heat and let cool slightly.
  5. Once the noodles are out of the oven and have cooled for a couple minutes, toss in the parsley and garlic and parmesan (if using). Sprinkle on a bit more salt and pepper if desired and serve hot.
  6. ENJOY!!
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes