Very rarely will I suggest a pre-packaged convenience food unless it is something that you absolutely cannot make at home for less cost and better nutrition. One notable exception is miso – delicious, nutritious, but definitely not something you can make at home.
So today I am going to make another exception. You can now buy pre-packaged squash “noodles” in most larger grocery stores. While more expensive than doing it yourself, they do have the same nutritional benefits. They’re perfect for those nights you need to get a meal on table quickly, but they’re also handy if you are serving a gluten-free guest and wondering what to make that’s quick and delicious.
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Of course, you don’t have to buy these noodles …. zoodles? What do YOU call them?
If you have a a vegetable spiralizer, you can always make your own squash zoodles in just a few minutes. Use butternut squash if you want to recreate what I made.
So whether you buy the zoodles ready-made or whip up your own, you’re going to love this fast and delicious dish. It probably won’t fool a dye-hard veggie hater, but anyone else should like it!
You’ll need to either buy or make 4 cups butternut squash “noodles” or zoodles. (Zoodles =Zucchini or squash noodles!)
Heat 2 Tb olive oil in a large skillet on medium heat, add the zoodles and cook for about 5 minutes, just until they are slightly softened and coated in the oil. Remove from the pan and set aside but keep them warm.
Add 3 Tb butter (or a nice tasting margarine if you need this to be vegan – you could do that) to the pan and let it melt. Add 1 1/2 Tb chopped fresh sage and 2 teaspoons cinnamon. Let it cook for two or three minutes, stirring often.
Put the squash back in the pan and toss to coat it in the sage butter. Remove from heat, taste and add salt and pepper to taste.
Serve immediately alone as a light meal or as a gluten-free side dish.
Savoury Squash "Noodles" or Zoodles
- 2 Tb extra virgin olive oil
- 4 c pre-packaged squash “noodles”
- 3 Tb butter
- 1 1/2 Tb fresh sage chopped
- 2 tsp ground cinnamon
- Sea salt and freshly ground black pepper to taste
Heat olive oil in a large skillet over medium heat. Add butternut squash noodles and cook for 4-5 minutes, turning frequently to ensure they cook evenly. When noodles are slightly softened, remove from pan and set aside. Keep warm.
Add butter to pan and heat until melted. Stir in chopped sage and cinnamon and cook until fragrant, approximately 2-3 minutes, stirring frequently.
Return butternut squash noodles to pan and toss to coat in sage butter mixture. Remove from heat and season with salt and pepper, to taste.
Serve immediately with your favorite entrée or as a light main course.