Spaghetti butternut spaghetti on a blue plate with fork and spoon.
Butternut Spaghetti Alfredo
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
Butternut squash and spaghetti Alfredo is a lower carb version of spaghetti Alfredo. The butternut squash also adds nice color, flavor and texture to the dish. You could use zucchini instead of butternut squash, if you prefer, with the same great tasty result.
Course: Entrées
Cuisine: Italian
Keyword: Vegetarian, Pasta, One Pot Meal, Quick and Easy
Servings: 4
Calories: 795 kcal
Author: The Blue Jean Chef, Meredith Laurence
  • ½ pound dried spaghetti
  • olive oil
  • 6 cups spiralized butternut squash
  • 6 tablespoons butter
  • 1 cup heavy cream
  • ½ teaspoon ground dried sage
  • cups grated Parmesan cheese
  • salt and freshly ground black pepper
  • fresh sage leaves chopped
  1. Cook the spaghetti according to the package directions in boiling salted water, until it is cooked to your liking.
  2. Heat the olive oil in large sauté pan. Add the butternut squash noodles and sauté for 3 to 5 minutes, until they start to soften. Then remove the butternut and set it aside. Combine the butter and heavy cream in the pan and simmer over low heat for 5 minutes. Add the dried sage and return the butternut squash to the pan. Simmer for a few more minutes until the squash is tender but not too soft.
  3. With tongs, transfer the cooked pasta from the boiling water to the sauté pan, bringing a little of the pasta water with it. Add half of the cheese and swirl everything together. When the cheese has fully melted, add the remaining cheese and continue to toss and swirl, adding more pasta water as needed.
  4. Finish with freshly ground black pepper and garnish with some chopped sage leaves.
Nutrition Facts
Butternut Spaghetti Alfredo
Amount Per Serving (4 g)
Calories 795 Calories from Fat 441
% Daily Value*
Total Fat 49g 75%
Saturated Fat 30g 150%
Cholesterol 154mg 51%
Sodium 662mg 28%
Potassium 949mg 27%
Total Carbohydrates 70g 23%
Dietary Fiber 6g 24%
Sugars 6g
Protein 23g 46%
Vitamin A 479.9%
Vitamin C 53.9%
Calcium 50.3%
Iron 13.8%
* Percent Daily Values are based on a 2000 calorie diet.