Thai Tempeh and Butternut Squash Noodle Bowl

Squash is such a beautiful vegetable, and there are so many ways to integrate it into your meals. Typically I cut my butternut squash in half lengthwise and bake it in a casserole pan seed side down with about an inch of water. At 350 degrees and for about 45-minutes, the butternut squash comes out tender and sweet. I prepare this often during squash season, which in Colorado is almost all year long.

Y-Peelers Rock

After years of enjoying baked butternut squash, I decided it was time to up my squash game, and I bought a Y-Peeler to help peel the skin off easily.  After using the Y-peeler, I cut it into cubes and roast it in the oven with some coconut oil at higher heat with a variety of seasonings. I love garlic powder, onion powder, Italian Seasonings, and red pepper flakes on butternut squash.

If you’re looking for a flavorful and fun way to enjoy butternut squash, I recommend roasting it, but let’s take it to the next level.

Time to Spiralize

Recently, a Vegetable Spiralizer found its way into my humble and loving kitchen, and my creations began to spiral (pun intended). It is an excellent upgrade from the handheld Veggetti Spiralizer.

This Thai Tempeh and Butternut Squash Noodle Bowl was my first time using the larger spiralizer, and let me tell you – it is worth it! It’s super easy to use, and within seconds you have a large bowl of healthy veggie noodles.

Check out the recipe and let me know what you think. It’s plant-based, gluten-free, and dairy-free. Oh yay! Enjoy!

Oh, and if you’re looking for more spiralized recipes, check out my Zoodle Pad Thai Recipe. Trust me – you will love it.

Thai Tempeh and Butternut Squash Noodle Bowl

This Thai Tempeh and Butternut Squash Noodle Bowl Recipe will help energize you and satisfy your craving for sweet and spicy.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Servings: 6
Calories: 159kcal


  • 1 large butternut squash
  • 1 block tempeh (I used the Lightlife brand)
  • 1/2 red onion thinly sliced into rings
  • 1 tsp avocado oil⁣
  • 1 tsp garlic powder ⁣
  • 1 tsp onion powder ⁣
  • 1/2 tsp red pepper flakes ⁣
  • 1 package Thai Red Curry Simmer Sauce (I used Saffron Road)

To Top Bowl With (start with small amounts to taste)

  • chopped cilantro
  • coconut aminos
  • sea salt and crushed black pepper
  • shredded cheese (I used Daiya - dairy-free)
  • nutritional yeast
  • sriracha


  • Cut the butternut squash in half lengthwise and peel the skin with a Y-peeler. Then cut into half again lengthwise and remove seeds. ⁣Spiralize into noodles and place in a large bowl. ⁣ ⁣ Add:⁣ •1-tablespoon avocado oil⁣ •1 teaspoon garlic powder ⁣ •1 teaspoon onion powder ⁣ •1/2 red pepper flakes ⁣ • salt & pepper to taste ⁣ ⁣ Mix all ingredients and place the squash on a baking sheet. Heat at 400 degrees for 20-minutes and stir occasionally. Perfection! ⁣
  • Add cubed tempeh and sliced red onion to a casserole pan and coat with the Saffron Road Simmer Thai Simmer sauce. *Alternatively, You can use 2 tablespoons of Red Thai Curry Paste and 1 can of coconut milk. Bake this in the oven with the butternut squash noodles.
  • After the squash noodles are tender and the tempeh and onion is cooked (around 20-minutes) take them out of the oven. You can then add the noodles to individual bowls, and top with the tempeh and onions. Then season with coconut aminos, shredded cheese, nutritional yeast, shredded cilantro, and siracha. Feel free to mix-and-match ingredients based on your preferences. I might even add some peas and mushrooms to this next time.

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