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.
- Serve.
Yield: 1 serving
Okay, first things first- I’ve made this recipe twice and I have to say it was delicious. The first time I hauled out my 20 pound cuisinart food processor (in good weather we use it as a boat anchor:-) and used the julienne attachment which worked great. Then because you enticed me to do it I ordered that very same julienne slicer you have from my favorite mall, Amazon. Wellll…what a fun gadget. However, I ran into a problem when using it that I hope you can enlighten me about. How on earth did you manage to slice that whole squash without drawing blood or maiming yourself? I have two zucchini end pieces in my refrigerator (mocking me I’m sure) because I simply could not keep a hold of them past a certain point without scraping my knuckles or worse. So Miss Stacy how did YOU do it? Thanks for your answer.
🙂 I start in the middle of the zuc and work down. Then I flip it and do the other half. I don’t julienne the whole thing – we don’t like the seeds in the middle. Always gives me something to hold.
I love parmesan on my squash so this sounds perfect! Thanks for sharing at Sweet & Savory Saturdays #16!
~Amber @ Dessert Now, Dinner Later!
http://dessertnowdinnerlater.blogspot.com
Thanks for hosting!
Thank you so much for sharing your great recipe with Full Plate Thursday and have a wonderful week.
Come Back Soon!
Miz Helen
Thanks, Miz Helen. 🙂
I’m going to have to try these noodles! Sounds so yummy to me and I certainly do miss pasta. First, I’m going to have to get one of those fun julienne cutters – good excuse for a fun new kitchen gaget!
And if you’re like me, you enjoy any GOOD excuse for a new kitchen gadget. 🙂 🙂
I love my Amazon wish list! 🙂
Loving this link-up, Stacy! It is SO helpful in finding new recipe ideas and learning ways to re-create my recipes THM style. I’m hoping to join in next week or the week after! 🙂
I hope so! I’d love to have you! 🙂
These noodles sound great to me. I love summer squash. My husband isn’t much a fan of the zucchini family at all, so I could get by making these & devouring them all by myself. Yum!
YEAH! That’s my kind of dinner! No sharing. lol
Thank you so much for featuring my Strawberry-Lemonade Slushy! And oh my goodness – your recipe looks so easy and tasty!
I need you to teach me how to take photos….
Well, that just happens to be something I love doing. I used to teach art and photography to high school kids, and really enjoyed it. Now, it’s something that I’d like to get going on my blog – submit a photo for critique and tips to make it better. It’s on my list of a million things to do :).
I want to be your first project. My photos are VERY lacking.
1. You got it! I’ll email you when I have it up and ready to go.
2. “VERY lacking” is VERY exaggerated 🙂 .
Uh, no. If it’s not pretty outside, my pictures STINK. I hate yellow photos and I hate using the flash. I’m a mess.
I bet squash noodles would go great in asian recipes!
Oooooooooooooooooooohhhh! I bet you’re right!
That slicer is awesome! I’ll need to see if any stores around us have one. I’ve been looking for a spiral slicer that does the same thing but they’re about 3x’s as much. We rock spaghetti squash at our house too 🙂
I looked at that thing too – I went with this one because of the price. It works great!!!
I was so excited when I saw your post about the parmesan squash noodles. I just purchased a spiralini a few weeks ago and I am loving all the pretty creations I have made with it. I had a zucchini and a squash sitting in the fridge that I was trying to decide how to cook. So your recipe was perfect timing. I whipped it up for lunch today and it was fantastic. I used butter also, and to your recipe I added a 1/4 small onion because I just love onion with my squash. I also added some red pepper flakes for some kick. Thanks so much for sharing.
Red pepper flakes are great! Good addition!
Use your julienne cutter for carrots – so yummy stir fried with butter and ginger!
Dude – YUM!!!
Yay! Thanks for featuring me 🙂
It’s a rockin’ recipe.
I have used zucchini before to replace noodles. Since I eat gluten free I have tried just about every type of non-wheat idea for noodles 🙂 Your recipe looks great!
I love spaghetti squash!