Spaghetti pretty much rocks my dinner table – we all love it. It would be sad, sad world without it.
We’ve just started using alternative noodles occasionally. We really love spaghetti squash, and on Thursday I’ll show you how I fix them. It’s fun and crazy stuff around this joint. Added to our “love list” now are these delicious squash noodles. Do they taste like spaghetti? No – it’s a squash, not a miracle. Are they good with pasta sauce? YES. I think I even like them better – they don’t stick and clump together.
In Cooking Through Stacy’s Stash this week, we’re on my 3rd Southern Living cookbook – with about 8 more to go I think. 1983 was a good year – I was two and kickin’ it with my parents as an only child…which didn’t last long. Ha, ha!
Southern Living recipes are just so delicious – I always have a hard time choosing one recipe from the book. This was actually the second one I tried. The first one I tried was a complete dud for Almond Berry Cobbler. It turned into Almond Lumps in Swimming Butter Berry Syrup. Oops?
I chose this recipe because we were having Mexican Spaghetti and I needed noodles – and I had yellow squash in the fridge. I came across a recipe for Parmesan Noodles and it was like a light-bulb went off!
I changed a few things: using butter, adding onion powder, and scaling back the recipe so you can make individual servings – because maybe it’s just you eating these delicacies…too bad for your picky fam. 😉
These noodles are a piece of cake when you use this handy-dandy Julienne cutter from Amazon. I only paid $8 and it was worth it! Now I can make noodles from tons of different stuff! It works easily and I really love it. This is another one of those times when I’m thankful for Swagbucks so I can splurge on stuff like this here and there. (PS – The FTC wants me to tell you that’s my affiliate link, so take that, Big Brother.)
These are delicious and will be a staple around here when squash is in season. They fry up in about 5 minutes, so they are even quicker than noodles. Hands down a winner in my book. BOOYA!
And yes, you can use zucchini as well. Those are the only two I have tried so far.
Parmesan Squash Noodles – Squoodles or Zoodles
- 1 medium yellow squash or zucchini
- 1 tablespoon butter
- Dash garlic powder
- Dash onion powder
- 2 tablespoons Parmesan cheese
- Slice squash into juliennes or use your julienne peeler.
- Sauté in skillet with butter just until tender with garlic and onion powder.
- Stir in Parmesan.
Yield: 1 serving