That’s right. You heard me. Spaghetti Spaghetti. I got the idea from www.empoweredsustenance.com. It’s a recipe for gluten-free “spaghetti” noodles that will knock your socks off! You can use zucchini or summer squash interchangeably, but I like to add flakes of spaghetti squash as well. Hence the name.
I have to admit I had some serious doubts about this recipe, and I was even a bit reluctant to try it, but I’m telling you, it’s startlingly good, and easy to make! The noodles are remarkably absent any squash taste, and they have a bit more texture than an ordinary noodle, so it makes for an exciting little dish!
For the zucchini and summer squash, all you will need is a hand-held julienne peeler.
If you don’t have one of those, a lemon zester will do. Just make sure it’s the one that looks like this:
You can get a lemon zester anywhere for a couple bucks, but the julienne peeler might be a little harder to come by. I’d recommend this one off Amazon, for only 7 bucks. Try to avoid using a mandoline with julienne blades for this job. The julienne blade on those is usually not fine enough, and it doesn’t cut long enough lengths for the spaghetti you are shooting for.
For the spaghetti squash, get a sharp chef’s knife or cleaver to cut it open. And don’t expect to make “noodles” out of it. The flesh is much too flaky–like a pumpkin. But it has a nice nutty flavor you’ll love!
- 2 large zucchini (as straight as you can find, and slightly soft)
- 1 large summer squash
- 1 spaghetti squash
- Sauce of your choice
- Set a pot of water to boil.
- Wash all the squash/zucchini and peel it until the flesh runs out and you get to the seeds
- Blanche the "noodles" in boiling water for 30 seconds
- Drain and serve with your favorite sauce on top
