You can thank British nutritionist to the stars, Amelia Freer, for this veggie spaghetti recipe. No, it’s not actually spaghetti. And no, we don’t propose you attempt to pass it off as pseudo spaghetti because, let’s be honest, you’re not going to fool anyone into thinking summer squash is pasta, no matter how lovely and creative the recipe. We prefer to instead consider what this recipe is rather than what it’s not. And it’s a super simple way to sneak some more veggies into your routine if you’re seeking a way to do just that.–Renee Schettler Rossi
LC “Veggie Spaghetti” (And We Use That Term Loosely) Note
Just to repeat ourselves, in case you missed it the first time we mentioned it, this recipe is actually less veggie spaghetti than it is veggie squiggles. So what the heck to do with it? Lotsa things. Make a large batch of these barely cooked noodles and stash ’em in the fridge to use later. They’re handy ingredients in salads, stir-fries, soups, even”spaghetti” (note our use of air quotes, please and thank you) bolognese. Should you need more specific suggestions, we gotcha. Try the below, add your own thoughts, or check out the recommendations from our recipe testers in the notes below.
Brown butter with a squeeze of lemon.
Extra-virgin olive oil, torn basil leaves, grated lemon zest, and maybe some black olives and chopped almonds or hazelnuts.
A simple tomato sauce.
[Your idea here. Just let us know in a comment below.]
Special Equipment: Spiralizer or julienne vegetable peeler
Veggie Spaghetti Recipe
- Quick Glance
- 10 M
- 15 M
- Servings vary
- Summer squash, zucchini, or butternut squash
- Sea salt
- Store-bought or homemade pesto, for serving
- Extra-virgin olive oil, for serving
- Lemon zest, for serving
- 1. Bring a medium pot of water to a boil.
- 2. Meanwhile, make your long strands of “spaghetti”out of summer squash, zucchini, or butternut squash using a julienne vegetable peeler or a spiralizer.
- 3. Pour the hot water into a large heatproof bowl. Dump the veggie “spaghetti” in the hot water and let it “cook” for 1 to 2 minutes.
- 4. Gently drain the veggie spaghetti, patting it dry with a clean towel if desired to remove all the moisture. If desired, rinse it under cool running water to stop the cooking. Then plop on a spoonful or so of pesto and some olive oil and a little lemon zest to taste and toss. Serve at once.
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Veggie Spaghetti Recipe © 2015 Amelia Freer. Photo © 2015 Ali Allen. All rights reserved.
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