Summer Squash Spaghetti with Mushrooms, Broccolini, and Sun-Dried Tomatoes

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About a month ago, it was my birthday. I asked my dad for a vegetable noodle maker because I kept seeing recipes around for vegetable noodles and they all looked so delicious. Well, when my birthday came around, that is exactly what he got me. I was so excited to use it. The summer squash spaghetti above was the first dish I ever made with my new Spiralizer. The Spiralizer is a great kitchen tool. It consists of a crank that moves your vegetable of your choice through a blade to make spaghetti like shapes. You can make thinner spaghetti, thicker spaghetti, and spiral spaghetti. And you can make noodles pretty much out of any vegetable. You can make noodles from zucchini, summer squash, cucumber, carrots, beets, potatoes, etc. You can eat the noodles raw or eat them cooked. It is great. It is definitely my favorite thing in my kitchen right now.

Anyways, the first thing I decided to try and make was summer squash spaghetti. I used the spiralizer and they came out perfectly. I heated them on a skillet with some oil and cooked them up til my desired softness. Then I topped them with some produce I had lying around in my kitchen. And guess what, it was gluten-free and a low carb meal that tasted great. Love it. However, if you don’t have a spiralizer, you can still make vegetable noodles from a vegetable peeler.

Here’s the recipe:



  • 1 Summer Squash
  • 1 Tablespoon of Olive Oil
  • 1 clove of Garlic, minced
  • Sliced Portabella Mushrooms
  • Broccolini
  • Sun-dried Tomatoes


  • First, make the summer squash noodles. I used my spiralizer but you can also use a vegetable peeler
  • Once you have the noodles made, heat a skillet over medium heat and saute the Olive oil and Garlic for about a minute
  • Then add the mushrooms, sun-dried tomatoes, and broccolini (someone asked about blanching the broccolini for a softer texture and less bitter taste. If you desire it to be softer and less bitter, drop the broccolini in boiling water for 3-4 minutes and then drop into an ice bath and then sauté it)
  • Once those are cooked, add the summer squash pasta and cook until your desired firmness (I wanted mine to taste more like spaghetti, so I cooked mine until it was soft)
  • Toss in a bowl and add cheese, red pepper flakes, or whatever toppings you desire
  • Serve and Enjoy 🙂

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