Paleo Summer Squash Noodles Recipes

PALEO SUMMER SQUASH NOODLES

PALEO SUMMER SQUASH NOODLES image

Categories Low Carb High Fiber Wheat/Gluten-Free Squash Healthy Vegan

Yield Multiply to serve as

Number Of Ingredients 3

Ingredients

1-2 summer squash (yellow or zucchini) per person
1-2 garlic cloves, finely chopped
Olive oil

Steps:

Zucchini usually works better than yellow summer squash because it is less watery and has fewer seeds. lt you douse yellow squash, first scrape the seeds out with a knife so the inside is smooth. You can peel the yellow squash or zucchini if you went to create the most realistic looking noodles possible. Otherwise, leave the peel on for the added color and ease of preparation. Use the thin julienne setting on a mandoline or a sharp knife to slice the zucchini into thin strips similar to spaghetti. Next, the "noodles" need to dry out or the texture will be mushy when you saute them. Ideally, leave them on your counter for at least 3 hours. If you want to prep the dish in the morning for dinner, wrap the noodles in paper towels and leave them in the fridge while you're at work all day. After the noodles set and lose some of their moisture, warm olive oil and garlic in a pan and saute the noodles just a few minutes to heat and coat with oil. That's it! Serve with any pasta sauce or sauteed vegetables.

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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.
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.
To cook the noodles you can add them to boiling water for about 2 minutes or saute them for 3-4 minutes.

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