How do you cook squash noodles?
- In large skillet, heat butter over medium heat. Add garlic and cook 1 minute, stirring constantly.
- Add squash, rosemary, salt and pepper; cook 5 minutes or until squash noodles are tender, stirring frequently. Add lemon juice; toss until well combined.
- Serve noodles garnished with cheese.
Toss the zucchini noodles lightly with pasta tongs and cook for for 3-5 minutes or until al dente – don't let the noodles cook for longer or else they'll wilt and look lifeless. Embrace the crunch! If you're cooking more than 1 spiralized zucchini, it may take up to 5-7 minutes to cook the zucchini thoroughly.
- Basic Zoodles. You can also cook your noodles in the microwave! Simply place in a microwave safe bowl with a splash of water and cover. Microwave for 2-3 minutes and enjoy!
- The picture above is of the frozen zucchini noodle cube. Fail. Zucchini Noodles in an air-tight sealed container can last refrigerated for up to 5 days, but ideally 3-4 days. Sweet Potato & Butternut Squash Noodles can be frozen and will be wilted once defrosted, which is ideal for raw meals or quick cooking.
- Run a vegetable peeler down the length of zucchini, creating long strips ("noodles"). Steam or microwave for 2 minutes; toss with pasta sauce or salad dressing.
There are ways you can create zucchini noodles without a spiralizer.
- Use a vegetable peeler. Apply light pressure with a vegetable peeler along the sides of the zucchini.
- Use a knife. Carefully carve strips from the zucchini, working until you reach the core.
- Use a grater.
- What is a Spiralizer? It's a kitchen tool that easily makes noodles out of vegetables. Some models make vegetable ribbons and curls too, in addition to the noodles. One really great thing about these tools is that they're very affordable, with the average price right around twenty dollars.
- The spiralizer is an inexpensive tool (one of the most popular brands retails for $39.95) that turns fresh veggies into faux-noodles (zoodles, if you will, but we won't). It isn't just for the carb-averse; everyone from home cooks to restaurant chefs are spiralizing.
- All you need to do is:
- Remove the stem from the bell pepper (just slice or snap it off)
- Adjust your spiralizer to use Blade A (they're labeled on the Inspiralizer)
- Place the smaller end of the bell pepper (the bottom) on the central coring blade and attach the larger end (the top) to the teeth on the handle.
Cut zucchini into thin, noodle-like strips (a mandoline works well for this). Toss with the 2 teaspoons salt, and place in a colander to drain for 30 minutes. Bring a pot of water to boil. Add zucchini; cook for one minute.
- It's quite simple to boil a pot of water, toss in your zucchini noodles and cook for one minute. It's similar to cooking frozen veggies on the stovetop. And once your noodles have cooked, drain the noodles in a colander and serve. If you'd like them super dry, blot them with a paper towel before serving.
- Place your zoodles in a pot of boiled water for 2 minutes. 7. After cooking for 2 minutes, strain your zoodles. Be sure to get as much excess water out as possible — I actually place mine on a clean tea towel to help absorb the water.
- Some of our favorite vegetable noodles are:
- Zoodles – Zucchini noodles.
- Poodles – Parsnip noodles.
- Swoodles – Sweet Potato Noodles.
- Toodles – Turnip noodles.
- Coodles – Carrot Noodles.
- Sqoodles – Squash noodles.
- Boodles – Broccoli Stem noodles (peel stem first)
Updated: 2nd October 2019