Squash & Zucchini Spaghetti

I’ve been searching for some creative ways to make average food fun, exciting, and healthy! I’ve come across squash and zucchini spaghetti quite a bit lately so I went to William Sonoma and bought myself a julienne peeler! I have been addicted to this new kitchen gadget. It creates the perfect spaghetti sized slices of vegetables, and the opposite side makes long thin sheets as well. The julienne peeler can make an average looking dish into something that people will talk about! It can be used with squash, zucchini, asparagus, or even carrots for a colorful salad.

caroline culwell, the life eclectic, squash & zucchini spaghetti, julienned squash & zucchini, squash & zucchini pasta, cooking light, summer recipe

To begin I boiled a pot of water then started julienne peeling my squash and zucchini on a cutting board. It’s best to julienne more of the outer portion of the squash and zucchini with the skins. This keeps them firm which holds them together when boiling. I stopped julienning once I hit the core and seeds of the squash and zucchini. The seedy part break apart easily and holds a lot of residual water.

caroline culwell, the life eclectic, squash & zucchini spaghetti, julienned squash & zucchini, squash & zucchini pasta, cooking light, summer recipe

I boiled the julienned squash and zucchini for 4 minutes. I recommend watching them boil and tasting pieces to make sure they reach the desired tenderness without falling apart. Once they were done boiling I drained them really well since they tend to hold a lot of liquid.

caroline culwell, the life eclectic, squash & zucchini spaghetti, julienned squash & zucchini, squash & zucchini pasta, cooking light, summer recipe

I placed my squash and zucchini spaghetti on a plate and topped it with some marinara sauce, a little freshly minced garlic, some italian seasonings, and fresh basil.

caroline culwell, the life eclectic, squash & zucchini spaghetti, julienned squash & zucchini, squash & zucchini pasta, cooking light, summer recipe

caroline culwell, the life eclectic, squash & zucchini spaghetti, julienned squash & zucchini, squash & zucchini pasta, cooking light, summer recipe

This dish is light and healthy which is perfect in summer, especially for those pasta lovers! It’s super easy to make can be paired with marinara sauce or pesto sauce! For this post I made a smaller portion but to make a decent portion for two people I recommend two squash and one zucchini or vise-versa. The ingredients below are divided out for a serving of two!

Ingredients
-2 yellow squash
-1 zucchini
-2 tsp. freshly minced garlic
-1/2 cup marinara sauce
-8-10 basil leaves (chopped)
-optional: italian seasonings of your choice, parmesan cheese, or S & P to taste

Directions
Boil a pot of water and julienne your squash and zucchini. Boil squash and zucchini “noodles” for about 4 minutes and drain well. Evenly divided your “noodles” onto two separate plates. Add about 1/4 cup marinara sauce, 1 tsp. minced garlic, and 4-5 chopped basil leaves to each plate. Top with italian seasonings or parmesan cheese if desired. Toss well and serve hot. Enjoy!

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  • ohh i need one of those slicers! where’d you get it?

    • I got mine at William Sonoma for a good price. I linked it in my post. They have some nicer more intense ones but this one does a perfect job and is a more convenient size!

  • I am always looking for some healthy recipes that actually taste good and this one sounds perfect! So great for summer too! Thanks!

    Rebecca
    http://www.winnipegstyle.ca

    • Then this will be awesome for you to try! I think doing these with a pesto sauce would be amazing!! So glad you stumbled upon this recipe!