There’s no need to miss out on pasta when you can make delicious noodles from a variety of vegetables. Yellow squash noodles not only look like the real thing, you’ll be surprised at how similar the flavor and texture is to pasta. Choose a long and narrow squash, as larger ones have seeds and won’t make nice long strands. Narrower squash are also easier to use with a spiralizer.
You can simply dress these yellow squash noodles with a spoonful of olive tapenade and a splash of olive oil for a light meal. Or serve with a batch of meatballs for a heartier appetite. For another spiralizer-inspired recipe, check out my zucchini noodles with grilled steak. Enjoy!
- ½ lb. ground beef
- 2 Tbsp. onion, finely chopped
- 1 clove garlic, minced
- 1 Tbsp. fresh parsley, finely minced
- 1 egg yolk
- ½ tsp. salt
- ¼ tsp. pepper
- 4 Tbsp. oil, such as olive or coconut
- 2 medium yellow squash cut into noodles with a spiral slicer, julienne peeler or mandolin
- 2 Tbsp. Olive Tapenade (see recipe below)
- Minced fresh parsley or basil for garnish
- 1 cup black olives, packed in water
- 2 Tbsp. olive oil
- 2 tsp. lemon juice
- 1 clove garlic, minced
- Preheat the oven to 250 degrees F (120 degrees C).
- In a large skillet, heat 1 tablespoon of oil over medium heat. Sauté onion for three minutes or until it becomes translucent. Then add garlic and sauté for one minute. Remove skillet from heat, set aside.
- In a large mixing bowl, add ground beef, sautéed onion and garlic, minced parsley, egg yolk, salt and pepper and mix until just combined. Divide meat mixture into 8 to 10 equal portions, depending on how large or small you want your meatballs. Roll each portion into balls.
- Heat 2 tablespoons of oil over medium heat in the same skillet used to sauté onion and garlic. Brown meatballs on all sides, about 8 to 10 minutes. Transfer meatballs to a platter and keep in warm oven until ready to serve.
- Wipe out skillet with paper toweling. Heat remaining tablespoon of oil over medium heat. Add yellow squash noodles and cook for 2 to 3 minutes or until just tender. To finish, add 2 tablespoons of Olive Tapenade and a splash of olive oil, then toss to coat.
- To serve, divide the yellow squash noodles onto two plates, top with meatballs, a spoonful of tapenade and a garnish of minced fresh parsley or basil.
- In the bowl of a food processor, combine all ingredients and pulse mixture until it resembles a coarse paste. Store tapenade in refrigerator in an airtight container for up to 2 weeks.
Looking for more gluten-free, sugar-free recipes? My Ultimate Candida Diet program contains more than 50 delicious recipes, plus lots of valuable advice on which foods to eat and avoid. Find out more here.