Healthy, delicious, gluten-free and even vegan, these squash zoodles will have a tasty side dish on the table in less than ten minutes.
Wandering past the fresh salads section of my favourite grocery store and something caught my eyes … pasta in the produce area? That didn’t make sense.
Turns out they’re made from squash! Mind blown! Noodles … zucchini noodles … ZOODLES!
Okay, yes, you can make them yourself you have a spiralizer, but if you only need a gluten-free meal side dish once in a while, just grab them from the grocery store.
Maybe squoodles but I think zoodles sounds better.
So today I am going to make another exception. You can now buy pre-packaged squash “noodles” in most larger grocery stores. They may or may not have the green peel on them. 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 peeled 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 butternut squash “noodles” or zoodles. (Zoodles =Zucchini or squash noodles!) To get that ‘its a noodle, not spiralized squash’ look, make sure to peel off the green skin. If you want extra nutrition and a bit of colour contrast, leave the skin on.
Versatility. I love it.
Heat 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 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 fresh sage and 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.
- 2 tablespoons extra virgin olive oil
- 4 cups squash, cut in “noodles”
- 3 tablespoons butter
- 1 1/2 tablespoons fresh sage, chopped
- 2 teasooons 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.