Squash Noodles

Last. Day.


Of course, today’s motivational email discusses how you should continue with the diet beyond the 30 days if you’re still experiencing cravings/haven’t seen the results you want, but I’ll address that later – perhaps tomorrow, but more likely next week.  Let’s just suffice to say that I am very proud of myself for making it the entire 30 days.

Yay, me.

As a final meal tonight, we’re having TC, my Young Diabetic Friend, over for dinner.  He and Beloved have been hoarding a couple of 6-week dry-aged grass-fed ribeye steaks – I have a beautiful bison filet with my name on it – and we’re grilling them up tonight.  I’ll make us a nice green salad and perhaps roast some okra, since it’s one of TC’s all-time favorite dishes.  We’ll have a good time, and they can help me do something with this quart of blackberries in the fridge and the rest of the half-peck of peaches that really must be used now.  I also have to bake a cake and make some gum-paste flowers for a cake I’m decorating for a little girl’s birthday, so it’s going to be a busy – but pleasant – evening.

For my last recipe of the Whole30, I’ve got something pretty darn simple.  I haven’t had pasta in over two years, but I’ve never been much of a pasta eater (I do like rice noodles in Asian dishes).  Sometimes, though, nothing beats a plate of warm, comforting spaghetti…which, when you think about it, is really more about the sauce than the noodles, anyway.

Spaghetti squash is a great substitute for pasta, but it has its drawbacks:  it can be a little on the sweet side (which I don’t really care for when it comes to a pasta dish), and when it’s out of season, it can be pretty darn expensive – in our local grocery store, winter squashes can run upwards of $2.99/lb., and most of them don’t weigh less than 3 pounds.  That’s a lot of money for a simple spaghetti dinner.

Summer squash is a great alternative, especially in the summer months when it’s so abundant and just dirt cheap.  It is also every bit as simple to prepare as a pasta substitute as spaghetti squash.  All you need is this:

Julienne Peeler
A Julienne Peeler

Photo courtesy of Oh, She Glows

Yes, that would be a julienne peeler, and it works on just about any vegetable, not just squash (just use caution when peeling particularly hard vegetables like sweet potatoes, or the peeler may slip and you’ll end up peeling more than the food…ouch).  You can pick them up just about anywhere that sells kitchen supplies; we got ours at Bed, Bath and Beyond, and you can also purchase them from Amazon.  They’re not at all expensive, and they’re dead simple to use – it’s just a vegetable peeler with teeth.

This isn’t so much a recipe as it is a technique or method – when I made this, I topped it with some of Alex’s excellent Sausage and Red Pepper Tomato Sauce that I had stashed away in the freezer, but I imagine it would be good with just about any kind of pasta sauce.

Note:  Yes, the recipe calls for an entire tablespoon of salt, then more salt at the end.  Not to worry; the salt used at the beginning of the recipe helps draw the moisture out of the squash (zucchini, in particular, holds a lot of water), and will be rinsed away.

Squash Noodles
Squash Noodles
Squash Noodles
Serves: 2
  • 3 large summer squashes, yellow or green
  • 1 tablespoon salt
  • 2 teaspoons ghee or clarified butter
  • 1 clove garlic
  • Salt and freshly ground black pepper, to taste
  1. Using a julienne peeler, peel the squashes, including the skins, all the way down to the seeds. Discard the core.
  2. Place the strings of squash in a large bowl and toss with the tablespoon of salt; set aside for 30 minutes.
  3. Using a fine-mesh sieve, drain the liquid from the squash and rinse to remove the salt. Turn the squash noodles onto paper towels and lightly squeeze dry.
  4. Melt the ghee in a skillet or sauté pan large enough to hold the squash noodles over medium heat; lightly cook the garlic for about a minute. Add the noodles and sauté, tossing and turning constantly, until the squash is heated through, about 2 or 3 minutes. Season as needed with salt and pepper.
  5. Divide between two plates and top with your favorite pasta sauce.
  6. Nutrition (per serving): 88 calories, 4.4g total fat, 10.2mg cholesterol, 879.3mg sodium, 853.6mg potassium, 11.3g carbohydrates, 3.6g fiber, 7.1g sugar, 4g protein.



11 thoughts on “Squash Noodles”

  1. First, congratulations on getting through a Whole 30. Very, very cool!

    Second, I have never seen a julienne peeler so I appreciate the photo. It does seem less intimidting than the name sounds.

    Also — I recently discovered your blog through a comment you made on another blog. I love it! You have such a lovely, conversational — but not rambling — way of writing. And your recipes look amazing! I am glad I discovered it and plan to be a regular reader.

  2. Congrats on the Whole30! I’m planning to start one in September myself, so it’s been interesting hearing your updates on the process.

    I love my Kuhn Rikon julienne peeler (purchased from Amazon), if anyone is looking to buy one!

  3. Congratulations!! I think all my frozen pasta sauces have small amounts of butter in them, so alas I can’t eat them this month. Curses! We do have tons of tomatoes though, so I should probably whip up a ‘Whole30’ batch! : )
    I used to make zuchinni noodles for my more ‘asian’ dishes, and use spaghetti squash for under my pasta sauce, but we have so much of both, it could go either way! My dad and sister have a small farm up north and they planted soooo many squashes. Our kitchen table is literally covered in them!

  4. I picked up a julienne peeler at Anderson’s earlier this year and it is my FAVOURITE new kitchen toy. Great investment! I’ve been making squash noodles ever since and we both love them (as does the collie).

    Have a great weekend Jan!

  5. Wow! This looks sumptuous plus, its easy to prepare. I’ve never tasted squash spaghetti before but I would love to try it at home. I also never imagined squash prices to go that high on winter season, now I know that this recipe is good for the summer since squashes aren’t expensive during those times. Thanks for posting the recipe. Now, I definitely have something to be busy about.

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