If you love zoodles, try this dish made with yellow summer squash. Did you know zucchini is also considered a summer squash? But for this recipe, I’m using the yellow variety usually called summer or straight neck squash. It tastes luxuriously rich in garlic butter you won’t even think you’re eating healthy veggies. Each serving has 113 calories and 6 grams of fat.
- 2 large yellow summer squash (12 ounces total to make 4 cups raw noodles) also called straightneck or use crockneck
- 2 tablespoons reduced-fat butter or Smart Balance Light
- 1 tablespoon garlic, minced
- ½ cup cherry tomatoes, halved and drained
- 1 tablespoon Parmesan cheese, grated (no cheese for Paleo diet)
Prepare summer squash noodles. See prep and shopping tips, below. Place noodles in a microwave-safe bowl and cook in microwave for about 2 minutes, until soft.
In a large nonstick pan, heat butter. Add garlic and cook over medium heat for 1 minute. Stir constantly. Stir in softened squash noodles and tomatoes. Add a little salt and pepper. Toss to combine and continue to mix and stir for another minute to heat. Sprinkle with 1 teaspoon Parmesan cheese and mix well.
Divide noodles among 2 small plates or bowls and spread out a bit. Sprinkle each serving with 1 teaspoon Parmesan cheese.
Makes 2 servings
Summer squash is a tender, warm-season vegetable that’s grown throughout the United States. There are numerous varieties of summer squash, ranging from dark green to bright yellow, long to stubby, smooth to lumpy to ridged. Zucchini is the most popular summer squash. Most supermarkets call the yellow ones, summer squash or straightneck. You could also use crookneck.
Summer squash is very low-calorie with about 20 calories per cup. It contains vitamins A and C, potassium and dietary fiber, mostly in the skin which is soft and entirely edible
The best and easiest way to make summer squash noodles is with something like the Veggeti Spriral.
1. Using this spiralizer: add the summer squash to the spiralizer one at a time to create noodles.
2. With a mandolin: Use the mandolin to slice the squash into long, thin strips. Then stack those strips and use a knife to cut them into “noodles,” about ⅓ inch wide.
3. With a vegetable peeler: For thicker and flatter noodles, simply use the vegetable peeler to make thin strips of summer squash. For thinner noodles, cut the squash into long thin planks. Then use the peeler along the width of the plank to make long thin noodles.
Although there are many vegetable noodle makers on the market, the easiest one to use and most inexpensive one is called Veggetti Spiral Vegetable Slicer, Makes Veggie Pasta. It costs about $10. Click on the link to buy it on Amazon.com
This is another popular veggie noodle maker. Also very easy to use.
Veggetti Pro Table-Top Spiralizer, Quickly Spiral Slice Vegetables into Healthy Veggie Pasta
WW Freestyle SmartPoints 3-Blue
WW SmartPoints 3-Green
WW Points Plus 2
|SKINNY FACTS: for 1 serving
113 calories, 6g fat, 2g sat. fat, 11mg chol, 4g prot, 11g carbs, 3g fiber, 146mg sod, 5g sugar
|FACTS: for SmartPoints
68 calories, 2g sat. fat, 0g sugar, 1g protein
Serving: 0.5recipeCalories: 113kcalCarbohydrates: 11gProtein: 4gFat: 6gSaturated Fat: 2gCholesterol: 11mgSodium: 146mgFiber: 3gSugar: 5gBlue Smart Points: 3Green Smart Points: 3Plus Points: 2