We’re already nearly 3 months into 2016 and I’m proud to say that I’ve committed to making healthier food choices {and have stuck to it!}.

I’m not denying myself anything by any means if you follow me on Instagram you’ll see I have a passionate sweet tooth – but I’m becoming better with portion control and not eating past a certain time.

Robyn {aka Grill Girl} sent me over a ‘spiralizer’ to try out and I have to say when I opened the box I was intimidated. I’m not much of a gadget girl and when things need to be assembled I steer clear – with that said this is now one of my favorite go-to items in my kitchen.

This Butternut Squash & Sweet Potato ‘Spaghetti’ is the first thing I ever made with the ‘spiralizer‘. I couldn’t believe that with 1 butternut squash and 1 sweet potato I had a HUGE serving {with leftovers}.  It felt amazing to serve a plate full of healthy veggies to the kids and they were so excited to try it. They helped me spiral the veggies and I think when you can get your kids in the kitchen with you to help it makes a world of difference.

We paired our ‘spaghetti’ with this amazing Mediterranean-inspired marinated chicken!


Butternut Squash & Sweet Potato Pesto ‘Spaghetti’

  • Author: Robyn
  • Yield: serves 6-8 people 1x


  • 1 large butternut squashed {peeled + halved}
  • 1 large sweet potato
  • salt + pepper to taste {for veggies}
  • Pesto Sauce: {via Food Network}:
  • 2 cups fresh basil leaves
  • 2 large garlic cloves
  • 2/3 cup of extra virgin olive oil
  • sea salt and fresh black pepper {to taste}
  • 1/2 cup of freshly grated Pecorino cheese



Prep the Pesto Sauce: Combine the basil, garlic, and pine nuts in a food processor and pulse until coarsely chopped. Add 1/2 cup of the oil and process until fully incorporated and smooth. Season with salt and pepper. Set your ‘sprializer‘ on the spaghetti styled blade and have fun turning those veggies. There was nothing more satisfying than seeing my bowl fill up with colorful spirals lol.

Once you have both veggies spiraled heat up a large sauce pan and add some olive oil and mix in the veggies. They will be super long so you might want to cut them with kitchen shears to make turning + consuming easier. 2.Add salt + pepper to taste. Cover and allow the steam to build up so your veggies cook fully. Once their tender similar to an ‘al dente’ feel on pasta spaghetti top with the pesto sauce. 3.Toss the spaghetti in the sauce to fully coat. Plate and enjoy!