squoodles

squoodles with sauce

I think most people are familiar with spaghetti squash, but have you heard of squoodles and zoodles? Probably not. It’s what I call noodles made from summer squash or zucchini. All you need is a handy dandy julienne peeler.

squash julienne peeler julienned squoodles

I made a quick and light pasta “sauce” with some garlic and multi-colored tomatoes that we got in our CSA this week and tossed in some leftover rotisserie chicken for this easy summer meal. It’s a fun take on veggies and you can whip it up in less than 30 minutes.

fresh tomato sauce close up

squash noodles (squoodles)
printer-friendly recipe
serves: 4

ingredients:
4 large summer squash or zucchini
Olive oil
Salt and pepper
1/2 teaspoon dried herbs like Herbes de Provence
3 cloves of garlic, minced
4 tomatoes, diced or a 16 oz. can of diced tomatoes
Handful of basil, julienned
1 cup of shredded cooked chicken

directions:
Use a julienne peeler to make thin slices of squash. Heat 2 teaspoons of olive oil in a large pan over medium heat and add the squash. Stir in a teaspoon of salt and half a teaspoon of pepper along with the dried herbs. Cook for 7-10 minutes until the squash is tender, stirring occasionally. Once cooked, drain the squash in a colander while you prepare the sauce. Heat a tablespoon of olive oil over medium heat in the same pan you used to cook the squash. Add the garlic and cook for about a minute and then add the diced tomatoes. Season with salt and pepper to taste and cook until the tomatoes release some liquid, for about 5-7 minutes. Stir in the basil and chicken to warm through. Taste for seasoning and serve on top of the squash noodles.

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4 Responses to squoodles

  1. Aunt chris says:

    This looks like something i’d like to try and I’ll be looking for the julienne peeler the next time I’m out and about. When you use the peeler on the squash, do you stop when you get to the seeds?

    • jane says:

      Yes, I do stop when I get to the seeds because the noodles will start to fall apart due to the seeds. I julienne the squash on four sides and will chop up the leftover seedy part and sometimes throw it into the pasta sauce or discard. I got my julienne peeler at Bed, Bath and Beyond (with a 20% off coupon!).

  2. Looks like a yummy recipe. I will sure try it out soon and then will give you feedback.

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