Eat your vegetables! I’m sure we can all name one (or two) people whom frequently need this reminder. Sometimes I am looking for a way to make encourage my kids to each more vegetables, and other times I am just looking for a way to create a tasty & light side dish that delights mature eaters.

I have been intrigued by the idea of squash spaghetti and decided to give it a whirl. I cut zucchini and yellow squash into spaghetti-like ribbons (you can use a julienne peeler, as pictured below, or another specialty too like this which produces more fettuccine like ribbons).


Surprisingly, raw squash spaghetti is the best tasting. I have tried a quick saute, but it seemed to enhance the squash/almost pumpkin-like flavors that didn’t go over well with my family.  That’s fine with me since the raw noodles are (1) quicker, (2) creates less clean-up, and (3) healthier.


 I simply tossed my “noodles” with some sun-dried tomatoes, a bit of Caesar salad dressing, and a bit of pecorino-Romano cheese.



Squash Spaghetti

1 lb zucchini and yellow squash (about 4 medium-sized squash, 2 of each kind)

½ cup Caesar salad dressing

½ cup sundried tomatoes, drained

½ cup shredded Pecorino-Romano cheese

Using a julienne peeler or vegetable spiral slicer, create raw noodles from both the zucchini and yellow squash (you should have ~8 cups of noodles). Place in a large bowl and stir in the salad dressing and sundried tomatoes. Refrigerate until ready to serve, then divide between 4 plates and evenly sprinkle the cheese over the pasta.