Welcome Green Monsters! We're your online guide to making conscious choices that help people, animals and the planet.
Download food monster: the biggest, baddest, yummiest vegan food app!


Food Monster - Recipes

Coconut Curry Butternut Squash Noodles [Vegan, Gluten-Free]

If you enjoy recipes like this, we highly recommend downloading the Food Monster App, it's available for both Android and iPhone and has free and paid versions. The app is loaded with thousands of allergy-friendly & vegan recipes/cooking tips, has hundreds of search filters and features like bookmarking, meal plans and more! The app shows you how having diet/health/food preferences can be full of delicious abundance rather than restrictions!

The Coconut Curry Butternut Squash Noodles are a gluten-free, plant-based dish with a raw vegan option. With an abundance of colorful vegetables, this low calorie dish is sure to delight the eyes, as well as the palette.

Coconut Curry Butternut Squash Noodles [Vegan, Gluten-Free]




Butternut Squash Noodles

  • 1 Butternut Squash, peeled, spiral-cut, then soaked in filtered water + Himalayan salt. Optional cook—see below
  • 1 Pack Grape Tomatoes [10 oz.] *sun-dried, see NOTE or 1C sun-dried tomatoes, chopped
  • 1C Carrots, sliced thinly or cut in flower shapes
  • 1C Green Beans, sliced thinly on diagonal
  • 1/2C Small Pioppini Mushroom Caps or other Mushrooms, if large dice
  • 1/2C Red Onion, chopped
  • 1/2C Red Bell Pepper, chopped
  • 1/2C Celery, chopped
  • Garnish—1 Yellow Squash, skin peeled in strips or ribbons and tied in knots, see picture
  • Garnish—1 Hot Red Pepper, sliced thinly
  • Garnish—Italian Flat-Leaf Parsley, minced

Coconut Curry

  • 1C Raw Macadamia Nuts or Cashews
  • 2C Full Fat Coconut Milk
  • 1/4C Coconut Oil or Extra Virgin Olive Oil + some for cooking, if not serving dish raw
  • 1 Inch Chunk of Ginger, peeled and pressed
  • 2-3 Garlic Cloves, peeled and pressed
  • 2t Curry Powder, or more to taste
  • 1t Himalayan Salt, or more to taste
  • Dash of Chipotle Pepper or Cayenne Pepper

Sun-dried Grapes or Cherry Tomatoes from the Oven

  • 1 Package Grape, Cocktail, or Cherry Tomatoes


Raw Dish Version

  1. A day ahead, slice grape tomatoes in-half dry in dehydrator or on parchment lined baking sheet in oven set to warm with door ajar. Or use packaged sun-dried tomatoes, chopped into small pieces.
  2. Peel butternut squash, use spiral slicer to make “noodles”, soak in filtered water and salt while you chop all fresh vegetables and prepare garnish.
  3. In inverted blender cup or small food processor bowl, mix coconut curry ingredients until thick and creamy.
  4. Drain squash “noodles”, arrange in pasta bowl, top with sun-dried tomatoes, chopped vegetables, and garnish.
  5. Serve with sauce on the side OR mix sauce with “noodles” before topping or mix everything together before serving.

Cooked Version

  1. Submerge “noodles” in boiling water, cover, and let stand for 3-5 minutes, or warm some oil in a heavy skillet or Wok and sauté lightly, or use raw.
  2. Steam or lightly sauté chopped vegetables.
  3. Top “noodles” with vegetables, sun-dried tomatoes, and garnish.
  4. Serve sauce on side. Or mix sauce with “noodles” then top with chopped vegetables, sun-dried tomatoes, and garnish. Or mix sauce with “noodles”, chopped vegetables, and sun-dried tomatoes, then top with garnish.

Sun-dried Grapes or Cherry Tomatoes from the Oven

  1. Wash and dry ripe, organic grape, cocktail, or cherry tomatoes. Slice each tomato in half and place in a single layer on a parchment lined baking sheet. Place tomatoes on the middle rack of an oven set to warm, leaving the door ajar. Drying will take hours, depending on how large the tomatoes are and how humid the air is.
  2. Use immediately. If storing make sure all moisture is removed, to prevent mold and keep in an airtight jar in the refrigerator. NOTE: tomatoes can more easily be dried in a dehydrator, following manufactures instructions.

Nutritional Information

Total Calories: 1,702 | Total Carbs: 226 g | Total Fat: 64 g | Total Protein: 25 g | Total Sodium: 270 mg | Total Sugar: 83 g







Want to read more posts like this? Sign up for our newsletter below!​

Browse through recent recipes below:

Avocado Bun Black Bean Burgers [Vegan, Gluten-Free]

Avocado Bun Burgers

No-Bake Chocolate Coated Peanut Butter and Jam Doughnuts [Vegan, Gluten-Free]

No Bake Chocolate Coated Peanut Butter and Jelly Dougnuts c

Black Sesame Mochi [Vegan, Gluten-Free]

Vegan Black Sesame Mochi

Pink Pitaya-Cauliflower Nice Cream [Vegan, Gluten-Free]

Vegan Gluten-Free Pink Pitaya-Cauliflower Nice Cream with dragon fruit, flowers, and pomegranate seeds

Loaded Baked Potato and Cauliflower Soup [Vegan, Gluten-Free]

Vegan Loaded Baked Potato and Cauliflower Soup

Disclosure: One Green Planet accepts advertising, sponsorship, affiliate links and other forms of compensation, which may or may not influence the advertising content, topics or articles written on this site. Click here for more information.

8 comments on “Coconut Curry Butternut Squash Noodles [Vegan, Gluten-Free]”

Click to add comment
5 Months Ago

Is nutrition information available

Unprocessed People
4 Years Ago

How fun!!

Mary Wornoff
4 Years Ago

Eat your rainbow :)

KittenBaca Brown
4 Years Ago

yum yes please

Robyn Gorgichuk
4 Years Ago

**RAINbow <3

Theresa Mackenzie
4 Years Ago

Bring it on!

Skott Daltonic
4 Years Ago

these look great!

Marissa Woolsey
4 Years Ago

Mary Halunka

4 Years Ago

Ohmygosh I LOVE butternut squash noodle recipe! And thank you for making it with "normal" or easily obtainable ingredients..I have most of them already. Can't wait to try : )


Subscribe to our Newsletter

Follow us on

Do Not Show This Again


Submit to OneGreenPlanet

Terms & Conditions ×