How To Make Yellow Squash Noodles Without A Spiralizer

How To Make Squash Noodles

Squash noodles can be made in a few different ways, so pick the one that suits you the best.

  • Spiralize the summer squash by placing it in the spiralizer and turning it. A few spiralizers have various settings, so be sure to select the desired thickness.
  • Using a mandolin: Cut the squash into long, thin strips by using a mandolin, and then cut the strips into noodles. The strips should measure about ⅓ inch wide. Be careful as mandolin blades are very sharp.
  • Using a vegetable peeler: To make noodles that are thicker and flatter, just use a vegetable peeler to thinly slice summer squash. For thinner noodles, cut the squash into long thin planks. Next, create long, thin noodles by running the peeler along the plank’s width.

How to make veggie noodles with ZUCCHINI/YELLOW SQUASH–

Ingredients needed: Larger zucchinis’ seeds make for less durable veggie noodles when cooked and consumed. A small to medium zucchini or summer squash work best.

Useful kitchen tools: To make zoodles or lasagna veggie noodles, use a mandolin, a julienne peeler, a regular spiralizer, or a handheld spiralizer.

How to cook summer squash or zucchini noodles: If you are eating the noodles raw, salt them first, then set them in a bowl to drain any extra water. Drain water and press with towel to absorb water. These vegetable noodles work well in salads, as a pasta substitute, or as veggie noodles for lasagna. For three minutes, over medium-high heat, sauté zucchini noodles until they become soft.

Zucchini Noodle Recipes Inspo – TONS. Zooooodles galore.

How To Make Yellow Squash Noodles Without A Spiralizer

How To Make Yellow Squash Noodles Without A Spiralizer

How To Store Summer Squash Noodles

Here’s how to store noodles that you made in bulk.

  • Noodles made with summer squash can be refrigerated for up to seven days.
  • Freezer: Freeze squash noodles for up to 3 months. To prevent them from becoming overly soggy, it is best to freeze them before cooking.
  • Thaw: Thaw in the fridge overnight.
  • Reheat: Boil for 3-4 minutes or saute to heat.

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