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.
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.
squash noodles (squoodles)
4 large summer squash or zucchini
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
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.