Spicy Dried Plum Marinara with Butternut Squash Noodles

Part from your usual pasta and red sauce with this deliciously spicy dish.

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  • Prep Time:20 minutes

Main Dishes

Serves: 2
Cups of Fruits & Vegetables per Serving:
Think Variety; Think Color: Red,Yellow/Orange,White,Blue/Purple


1 large spiralized butternut squash

2 teaspoons olive oil 

1/2 cup California Dried Plums 

1 tablespoon of water

1 teaspoon minced garlic 

8 ounces  tomato sauce 

10 ounces diced tomatoes 

1/2 teaspoon dried oregano 

1 teaspoon onion powder 

1/4 teaspoon salt 

1 teaspoon red pepper flakes 

1 teaspoon balsamic vinegar 

Optional garnish:  goat cheese, bacon slices,  parsley


Preheat your oven to 400 °F.  Toss the butternut squash noodles with 1 teaspoon of the olive oil and spread out on a baking pan. Roast for 10-15 minutes, until squash is al dente.  Meanwhile, puree the dried plums in a food processor with 1 tablespoon of water until smooth.  Heat the other teaspoon of olive oil in a large pan over medium heat. Add the minced garlic, tomato sauce, and diced tomatoes. Add the oregano, onion powder, salt, red pepper flakes, balsamic vinegar and pureed plums.  Stir and cook through for about 4-5 minutes.  Remove the noodles from the oven and divide onto two plates.  Pour the sauce over both dishes and serve!  Optional garnish: crumbled goat cheese, bacon and chopped fresh parsley.

Nutritional Information

  • Calories:    
  • Carbohydrates:    g
  • Total Fat:     g
  • Cholesterol:    mg
  • Saturated Fat:   g
  • Dietary Fiber:    g
  • % of Calories from Fat:    %
  • Sodium:     mg
  • Protein:    g
  • Recipe Credit
  • Provided by the Zen & Spice for the California Dried Plum Board.

    Grand Prize Winner, No Bones About it Recipe Redux Contest.



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