Summer Squash Noodles
Vegetable noodles are having quite the moment in the blog world these days, and for good reason. Not only are they low calorie, low carb, and packed with nutrients – they are delicious. Since I have an an abundance of summer squash these days, this has been my new favorite veggie noodle. In terms...
Ingredients
summer squash4 pieces
(4g)olive oil1 tbsp
(15g)salt and pepperto taste
(0g)Instructions
Step-by-step guide
- 1
With a spiralizer: Simply add the summer squash to the spiralizer one at a time.
- 2
With a mandolin: Use the mandolin to slice the squash into long, thin strips. Then stack those strips and use a knife to cut them into “noodles,” about 1/3 inch wide.
- 3
With a vegetable peeler: For thicker and flatter noodles, simply use the vegetable peeler to make thin strips of summer squash. For thinner noodles, cut the squash into long thin planks. Then use the peeler along the width of the plank to make long thin noodles.
- 4
To cook the noodles you can add them to boiling water for about 2 minutes or saute them for 3-4 minutes. They can also be sauteed in olive oil.
Timer: 2m
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