This Butternut Squash Sauce Gluten Free Spaghetti is made with some gluten free, and Paleo friendly spaghetti. You can use this sauce with any type of spaghetti or pasta of your choice. The sauce is Paleo and is made up of a simple and tasty combination of butternut squash, garlic, parsley, basil, lemon juice and coconut milk. The lemon juice gives the sauce a tangy flavor that works well with the sweetness of butternut.
Easy Recipe Adaptations
If you don’t have butternut squash you can use pumpkin as a substitution.
Butternut Squash Sauce Gluten Free Spaghetti Recipe
- 4 servings Paleo friendly or gluten free or any spaghetti of your choice
- 1 cup canned coconut milk
- 2 cups boiled butternut squash cubes
- 2 tablespoons lemon juice
- 1 teaspoon dried basil
- 3 tablespoons fresh chopped parsley
- 1 teaspoon chopped garlic
- 2 tablespoons olive oil
- half a cup water leftover from boiling pasta
- salt to taste
Prepare to cook the pasta sauce by peeling, dicing enough butternut to make up 2 cups for the sauce.
Cook the butternut in about a cup of water for 15 to 20 minutes until it is very soft, then drain and leave it to cool down.
Boil the spaghetti according to the instructions on the package.
Once the spaghetti is underway and cooking start the sauce in a pan large enough to hold the spaghetti.
Add cooking oil to the pan at medium heat, and warm up the oil, then add the garlic and fry for about a minute, until it starts to go golden brown.
Add the parsley and basil and mix it up.
Add the boiled butternut and mash it all up with a fork in the pan.
Add half a cup of water from the boiling pasta and bring to a simmer.
Add lemon juice and mix well, then add the coconut milk.
Bring to a simmer and lower the heat, season with salt to your taste.
Once the pasta is done, drain off the water, then add the spaghetti to the sauce.
Mix the spaghetti with the sauce and take it off the stove ready to serve.
Enjoy your Butternut Squash Sauce Gluten Free Spaghetti