25+ Delicious Summer Squash Noodle Recipes You’ll Love All Season

As summer rolls in and the weather warms up, it’s the perfect time to enjoy lighter, healthier meals that still deliver incredible flavor.

Enter summer squash noodles—a delicious and versatile alternative to traditional pasta.

Whether you’re following a low-carb diet, looking to eat more vegetables, or simply want to try something fresh, summer squash noodles are the answer.

They’re not only incredibly easy to make, but they also pair beautifully with a wide range of sauces, proteins, and seasonings.

In this blog post, we’ve rounded up 25+ summer squash noodle recipes that will have you making the most of this nutritious and delicious vegetable all summer long.

From creamy pesto dishes to fresh salads and hearty stir-fries, there’s a summer squash noodle recipe for every palate and occasion.

Whether you’re cooking for yourself or preparing a meal for family and friends, these recipes will surely satisfy your cravings for light, tasty, and healthy meals.

So grab your spiralizer and get ready to explore a world of creative and vibrant dishes using summer squash noodles!

25+ Delicious Summer Squash Noodle Recipes You’ll Love All Season

There you have it—25+ summer squash noodle recipes that are perfect for every meal, every mood, and every season.

Whether you prefer a light and fresh salad, a rich and creamy sauce, or a hearty stir-fry, there’s a summer squash noodle dish waiting for you.

These recipes are a fantastic way to get more vegetables into your diet without sacrificing flavor or texture.

Plus, they’re quick to prepare, making them ideal for busy weeknights or casual weekend dinners.

Next time you’re in the mood for something light, healthy, and delicious, reach for a summer squash and get creative in the kitchen.

Lemon Basil Summer Squash Noodles with Cherry Tomatoes

Bright and fragrant, this recipe celebrates the essence of summer with the tangy zing of lemon, the freshness of basil, and the sweet pop of cherry tomatoes.

It’s a simple yet elegant dish that’s perfect for a light lunch or as a side to grilled meats or seafood.

Ingredients:

• 2 medium yellow summer squash, spiralized
• 1 tablespoon olive oil
• 1 garlic clove, minced
• 1 cup cherry tomatoes, halved
• Juice and zest of 1 lemon
• ¼ cup fresh basil leaves, chopped
• Salt and pepper to taste
• Grated Parmesan cheese (optional)

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add garlic and sauté for 30 seconds until fragrant.
2. Add cherry tomatoes and cook for 3-4 minutes until they begin to soften.
3. Add the spiralized squash noodles and sauté for 2-3 minutes, just until tender but not mushy.
4. Stir in lemon juice, zest, and chopped basil. Season with salt and pepper to taste.
5. Serve warm, garnished with Parmesan if desired.

This dish is the embodiment of summer simplicity.

Light, tangy, and herbaceous, it makes the most of fresh seasonal produce without requiring hours in the kitchen. Ideal for when you want something quick, nutritious, and utterly refreshing.

Spicy Peanut Summer Squash Noodle Bowl

Inspired by Southeast Asian flavors, this recipe combines crunchy vegetables, squash noodles, and a bold, creamy peanut sauce.

It’s a vibrant, no-cook meal that’s both satisfying and energizing—perfect for hot days when you’re craving something with a kick.

Ingredients:

• 2 summer squash, spiralized
• 1 cup shredded red cabbage
• 1 carrot, julienned
• ½ red bell pepper, thinly sliced
• ¼ cup chopped cilantro
• ¼ cup chopped roasted peanuts (optional)

For the Spicy Peanut Sauce:

• 3 tablespoons peanut butter
• 1 tablespoon soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1 teaspoon sriracha (or more to taste)
• 1 teaspoon honey
• 2–3 tablespoons warm water to thin

Instructions:

1. In a bowl, whisk together all ingredients for the peanut sauce until smooth. Adjust the thickness with water as needed.
2. In a large mixing bowl, combine spiralized squash, cabbage, carrot, bell pepper, and cilantro.
3. Pour the peanut sauce over the vegetables and toss to coat evenly.
4. Top with chopped peanuts before serving.

This bowl packs color, texture, and flavor into every bite.

It’s the kind of meal that’s as beautiful as it is delicious, and the best part? No stove required. Cool, crunchy, and spicy—it’s summer in a bowl with an international twist.

Garlic Butter Shrimp over Summer Squash Noodles

This savory and elegant dish brings together succulent shrimp and silky squash noodles coated in a rich garlic butter sauce.

It’s low-carb, high in protein, and perfect for those summer evenings when you want something a bit fancy but still light.

Ingredients:

• 2 medium summer squash, spiralized
• 1 tablespoon olive oil
• 2 tablespoons unsalted butter
• 3 garlic cloves, minced
• ½ teaspoon red pepper flakes (optional)
• ½ pound shrimp, peeled and deveined
• Juice of ½ lemon
• 2 tablespoons chopped parsley
• Salt and pepper to taste

Instructions:

1. Heat olive oil and 1 tablespoon of butter in a skillet over medium heat. Add garlic and red pepper flakes; cook for 30 seconds.
2. Add shrimp and cook for 2-3 minutes per side, until pink and opaque. Remove shrimp and set aside.
3. Add the remaining butter to the pan, then toss in the squash noodles. Sauté for 2-3 minutes until tender.
4. Return shrimp to the pan, squeeze in lemon juice, and sprinkle with parsley. Stir to combine and heat through.
5. Serve immediately with extra parsley on top.

This dish strikes a perfect balance between indulgence and lightness.

The garlic butter shrimp offer richness, while the squash noodles keep it fresh and breezy. It’s a go-to recipe when you want to impress without breaking a sweat in the kitchen.

Pesto Summer Squash Noodles with Sun-Dried Tomatoes

This vibrant, herby pesto pasta swap is a flavorful, low-carb way to enjoy the iconic basil pesto.

The addition of sun-dried tomatoes adds a touch of sweetness and depth, making this dish satisfying and perfect for those summer days when you crave something fresh and filling.

Ingredients:

• 2 medium zucchini or yellow summer squash, spiralized
• ½ cup basil pesto (store-bought or homemade)
• ½ cup sun-dried tomatoes, chopped
• 1 tablespoon olive oil
• ¼ cup pine nuts, toasted
• Fresh basil leaves for garnish
• Grated Parmesan cheese (optional)

Instructions:

1. In a large skillet, heat olive oil over medium heat. Add spiralized squash noodles and sauté for 2-3 minutes, just until slightly tender.
2. Remove from heat and toss the noodles with the pesto sauce and sun-dried tomatoes. Stir well to coat evenly.
3. Top with toasted pine nuts, fresh basil leaves, and Parmesan, if desired.
4. Serve immediately, and enjoy the fresh, herby goodness.

The pesto’s earthy flavor combined with the sweet sun-dried tomatoes makes for a perfectly balanced dish.

It’s easy, healthy, and bursting with flavors—an ideal light meal or side dish to any summer gathering.

Summer Squash Noodle Frittata

A fantastic way to use up leftover squash noodles, this frittata recipe is a savory, protein-packed dish that is great for breakfast, brunch, or a quick dinner.

It’s filled with eggs, fresh herbs, and cheese, making it a hearty yet refreshing meal.

Ingredients:

• 2 medium summer squash, spiralized
• 6 large eggs
• ½ cup grated Parmesan cheese
• ¼ cup shredded mozzarella cheese
• 1 tablespoon olive oil
• 1 small onion, diced
• 1 bell pepper, diced
• 2 cloves garlic, minced
• Salt and pepper to taste
• Fresh herbs (such as thyme or parsley), chopped

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Heat olive oil in an oven-safe skillet over medium heat. Add onion, bell pepper, and garlic, and sauté for 4-5 minutes until softened.
3. Add the spiralized squash noodles and sauté for another 3 minutes, until the noodles begin to soften.
4. In a bowl, whisk together eggs, Parmesan, mozzarella, salt, pepper, and fresh herbs.
5. Pour the egg mixture over the vegetables in the skillet, making sure the squash noodles are evenly distributed.
6. Cook for 5-6 minutes on the stovetop until the edges start to set. Then, transfer the skillet to the oven and bake for 10-12 minutes or until fully set in the middle.
7. Let cool for a few minutes before slicing and serving.

This frittata offers a savory, comforting way to enjoy squash noodles.

The eggs and cheese create a deliciously rich texture, while the vegetables add freshness. Perfect for brunch or a light dinner option that feels indulgent yet nutritious.

Creamy Avocado Summer Squash Noodles with Lime and Cilantro

For a cool, creamy twist on traditional pasta, this recipe features a rich avocado sauce that’s smooth, tangy, and refreshing.

Paired with the crispness of squash noodles and a zesty lime kick, it’s an easy, no-cook meal that screams summer.

Ingredients:

• 2 medium zucchini or yellow summer squash, spiralized
• 1 ripe avocado
• 1 tablespoon olive oil
• Juice and zest of 1 lime
• 1 garlic clove, minced
• ¼ cup cilantro, chopped
• Salt and pepper to taste
• Crumbled feta or goat cheese (optional)

Instructions:

1. In a blender or food processor, combine avocado, olive oil, lime juice, lime zest, garlic, cilantro, salt, and pepper. Blend until smooth and creamy.
2. In a large mixing bowl, toss the spiralized squash noodles with the creamy avocado sauce, ensuring the noodles are evenly coated.
3. Garnish with additional cilantro, and if desired, sprinkle with crumbled feta or goat cheese.
4. Serve chilled or at room temperature for a refreshing, healthy meal.

The creamy avocado sauce offers a rich texture, while the lime and cilantro infuse the dish with brightness and freshness.

This recipe is perfect for those warm summer days when you want something satisfying but light and cooling.

Summer Squash Noodles with Roasted Red Pepper Sauce

This recipe features a smoky, tangy roasted red pepper sauce that pairs perfectly with the light texture of squash noodles.

It’s an easy, comforting dish that can be served on its own or as a side to grilled meats or vegetables.

Ingredients:

• 2 medium summer squash, spiralized
• 2 large red bell peppers, roasted and peeled
• 1 tablespoon olive oil
• 1 garlic clove, minced
• ½ cup heavy cream or coconut milk
• 1 tablespoon lemon juice
• Salt and pepper to taste
• Fresh basil for garnish
• Grated Parmesan cheese (optional)

Instructions:

1. In a blender or food processor, combine roasted red peppers, garlic, heavy cream (or coconut milk), and lemon juice. Blend until smooth and creamy.
2. Heat olive oil in a large skillet over medium heat. Add the squash noodles and sauté for 2-3 minutes, until just tender.
3. Pour the roasted red pepper sauce over the squash noodles and toss to coat evenly. Season with salt and pepper to taste.
4. Serve garnished with fresh basil and Parmesan, if desired.

This dish is a perfect balance of smokiness and creaminess.

The roasted red pepper sauce is velvety and rich, adding depth to the light squash noodles. It’s a crowd-pleaser that’s great for any occasion!

Summer Squash Noodle Salad with Lemon-Dijon Vinaigrette

A refreshing and tangy salad that combines squash noodles with a zesty lemon-Dijon vinaigrette, making it the perfect light and nutritious dish for hot summer days.

It’s simple, satisfying, and bursting with flavor.

Ingredients:

• 2 medium yellow summer squash, spiralized
• 1 cup cherry tomatoes, halved
• ½ cucumber, thinly sliced
• 1/4 cup red onion, thinly sliced
• ¼ cup fresh parsley, chopped
• 1 tablespoon sesame seeds or sunflower seeds (optional)

For the Lemon-Dijon Vinaigrette:

• 3 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard
• 1 teaspoon honey or maple syrup
• Salt and pepper to taste

Instructions:

1. In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, honey, salt, and pepper until the vinaigrette is well combined.
2. In a large bowl, combine the spiralized squash noodles, cherry tomatoes, cucumber, red onion, and fresh parsley.
3. Pour the vinaigrette over the salad and toss gently to coat everything evenly.
4. Garnish with sesame seeds or sunflower seeds, if desired.

This salad is the perfect combination of crisp vegetables, tangy dressing, and the light, refreshing taste of squash noodles.

It’s an ideal dish to take to picnics, serve at barbecues, or enjoy as a light lunch or side.

Tuscan Summer Squash Noodles with Sausage and Kale

This hearty dish combines the richness of Italian sausage with the earthiness of kale, all nestled on a bed of tender summer squash noodles.

It’s a satisfying, flavorful meal that’s perfect for cooler summer evenings.

Ingredients:

• 2 medium yellow summer squash, spiralized
• 1 tablespoon olive oil
• ½ pound Italian sausage (mild or spicy), casing removed
• 2 cups kale, chopped
• 1 garlic clove, minced
• ½ cup chicken broth or vegetable broth
• ¼ cup heavy cream
• ¼ cup grated Parmesan cheese
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the sausage and cook, breaking it up with a spoon, until browned and cooked through.
2. Add garlic and cook for 1 minute until fragrant.
3. Add kale to the skillet and cook for 2-3 minutes until wilted.
4. Pour in the chicken broth and heavy cream, stirring to combine. Simmer for 3-4 minutes to let the flavors meld together.
5. Add the spiralized squash noodles and cook for another 2-3 minutes, just until the noodles are tender.
6. Stir in grated Parmesan cheese and season with salt and pepper to taste.
7. Serve warm, garnished with extra Parmesan if desired.

This dish is a delicious comfort food option that brings bold Italian flavors together with the freshness of summer squash.

The savory sausage and creamy sauce pair perfectly with the light squash noodles, making it both filling and healthy.

Crispy Tofu and Summer Squash Noodle Stir-Fry

This stir-fry brings together crispy tofu, fresh summer squash noodles, and a savory soy-based sauce, creating a satisfying and healthy meal with plenty of textures and flavors.

It’s quick to prepare and perfect for a light yet filling dinner.

Ingredients:

• 2 medium yellow summer squash, spiralized
• 1 block firm tofu, drained and cut into cubes
• 2 tablespoons olive oil
• 1 tablespoon soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon rice vinegar
• 1 tablespoon honey or maple syrup
• 1 teaspoon grated ginger
• 1 clove garlic, minced
• 2 tablespoons sesame seeds
• 1 green onion, chopped
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large skillet or wok over medium heat. Add tofu cubes and cook, turning occasionally, until golden brown and crispy on all sides (about 8-10 minutes). Remove from the pan and set aside.
2. In the same skillet, add a little more oil if needed. Add garlic and ginger and sauté for 1 minute until fragrant.
3. Add spiralized squash noodles to the skillet and cook for 2-3 minutes, just until slightly tender.
4. In a small bowl, whisk together soy sauce, sesame oil, rice vinegar, and honey. Pour over the noodles and toss to coat.
5. Return the crispy tofu to the pan, sprinkle with sesame seeds, and stir to combine.
6. Garnish with chopped green onions and season with salt and pepper to taste.

This stir-fry is packed with savory umami flavors from the soy sauce and sesame oil, while the crispy tofu adds a satisfying crunch.

The squash noodles provide a light, fresh contrast, making this dish a well-rounded, healthy meal.

Creamy Ricotta and Spinach Summer Squash Noodles

This rich and creamy pasta alternative is perfect for a comforting meal without all the carbs.

The smooth ricotta cheese and fresh spinach create a luscious sauce that coats the spiralized squash noodles in a satisfying, creamy hug.

Ingredients:

• 2 medium zucchini or yellow summer squash, spiralized
• 1 tablespoon olive oil
• 2 cups fresh spinach
• 1 cup ricotta cheese
• ½ cup Parmesan cheese, grated
• 1 garlic clove, minced
• 1 tablespoon lemon juice
• Salt and pepper to taste
• Fresh basil or parsley for garnish

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add garlic and cook for 30 seconds until fragrant.
2. Add spinach and sauté for 1-2 minutes until wilted.
3. In a bowl, mix ricotta cheese, Parmesan cheese, lemon juice, salt, and pepper until smooth.
4. Add spiralized squash noodles to the skillet with spinach and cook for 2-3 minutes until slightly tender.
5. Pour the ricotta mixture over the noodles and toss until well coated. Cook for another 2 minutes until everything is heated through.
6. Serve immediately, garnished with fresh basil or parsley.

This dish is a comforting yet light meal that’s creamy, cheesy, and filled with greens.

The ricotta sauce adds richness without feeling heavy, and the squash noodles give it a refreshing twist.

Summer Squash Noodles with Lemon-Garlic Shrimp

A vibrant and flavorful dish that combines juicy shrimp, garlic, and a zesty lemon sauce, all on a bed of tender summer squash noodles.

This recipe is quick, light, and perfect for a fresh, protein-packed meal.

Ingredients:

• 2 medium summer squash, spiralized
• ½ pound shrimp, peeled and deveined
• 2 tablespoons olive oil
• 2 garlic cloves, minced
• Zest and juice of 1 lemon
• 1 tablespoon fresh parsley, chopped
• Salt and pepper to taste
• Red pepper flakes (optional for a spicy kick)

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add garlic and cook for 30 seconds until fragrant.
2. Add shrimp and cook for 2-3 minutes per side, until pink and opaque. Remove shrimp and set aside.
3. In the same skillet, add spiralized squash noodles and sauté for 2-3 minutes until slightly tender.
4. Return the shrimp to the skillet and toss with the squash noodles.
5. Add lemon zest, lemon juice, and parsley, and stir to combine. Season with salt, pepper, and red pepper flakes, if desired.
6. Serve immediately, garnished with extra parsley.

This dish is light and zesty with the perfect balance of fresh, savory flavors.

The shrimp adds protein, while the lemon and garlic elevate the dish to something truly refreshing. It’s perfect for a quick dinner or a summery lunch.

Summer Squash Noodles with Balsamic Glaze and Goat Cheese

This dish is a delightful combination of tangy balsamic glaze, creamy goat cheese, and fresh summer squash noodles.

It’s a perfect light yet satisfying dish that balances sweetness, acidity, and creaminess in every bite.

Ingredients:

• 2 medium yellow summer squash, spiralized
• 1 tablespoon olive oil
• 1 garlic clove, minced
• ¼ cup balsamic vinegar
• 1 tablespoon honey
• 2 ounces goat cheese, crumbled
• Fresh thyme or basil for garnish
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add garlic and sauté for 1 minute until fragrant.
2. Add spiralized squash noodles and cook for 2-3 minutes, just until tender.
3. In a small saucepan, combine balsamic vinegar and honey. Bring to a simmer over medium heat and cook for 3-4 minutes until it thickens into a syrupy consistency.
4. Drizzle the balsamic glaze over the squash noodles and toss to coat.
5. Remove from heat and crumble goat cheese over the noodles.
6. Garnish with fresh thyme or basil, and season with salt and pepper to taste.
7. Serve immediately.

The balsamic glaze adds a sweet and tangy depth to the fresh squash noodles, while the goat cheese provides a creamy contrast.

This dish is light yet flavorful and makes for a perfect side or a quick dinner.

Vegan Summer Squash Noodle Tacos

If you’re craving something fun and flavorful, these vegan summer squash noodle tacos are the perfect choice!

With a zesty lime marinade, crispy squash noodles, and all the fresh toppings, they’re a fresh take on taco night.

Ingredients:

• 2 medium summer squash, spiralized
• 1 tablespoon olive oil
• 1 lime, juiced and zested
• 1 tablespoon olive oil
• 1 teaspoon cumin
• 1 teaspoon chili powder
• Salt and pepper to taste
• 8 small corn tortillas
• ½ cup red cabbage, shredded
• ½ avocado, sliced
• ¼ cup fresh cilantro, chopped
• 1 small onion, thinly sliced
• Hot sauce or salsa (optional)

Instructions:

1. In a small bowl, combine lime juice, lime zest, olive oil, cumin, chili powder, salt, and pepper. Whisk to combine.
2. Heat olive oil in a large skillet over medium heat. Add spiralized squash noodles and cook for 2-3 minutes until tender but still crisp.
3. Pour the lime marinade over the noodles and toss to coat. Cook for another 2 minutes to allow the flavors to meld.
4. Warm the corn tortillas in a dry skillet over medium heat for 30 seconds per side.
5. Assemble the tacos by placing a few spoonfuls of the squash noodles onto each tortilla.
6. Top with shredded red cabbage, sliced avocado, chopped cilantro, onion, and a drizzle of hot sauce or salsa.
7. Serve immediately and enjoy these light, crunchy, and flavorful tacos!

These tacos are a vibrant and exciting way to use summer squash noodles.

They’re bursting with fresh, zesty flavors and are perfect for a casual meal or a fun twist on taco night.

Creamy Coconut Curry Summer Squash Noodles

This coconut curry dish offers a warm, flavorful, and comforting meal that’s both creamy and slightly spicy.

The coconut milk and curry spices create a rich sauce that pairs beautifully with the light squash noodles for a satisfying yet healthy dinner.

Ingredients:

• 2 medium yellow summer squash, spiralized
• 1 tablespoon coconut oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tablespoon grated ginger
• 1 tablespoon curry powder
• 1 teaspoon turmeric
• 1 can (14 oz) coconut milk
• 1 tablespoon soy sauce
• 1 tablespoon lime juice
• Fresh cilantro for garnish
• Salt and pepper to taste

Instructions:

1. Heat coconut oil in a large skillet over medium heat. Add onion and sauté for 3-4 minutes until soft and translucent.
2. Add garlic and ginger, cooking for another minute until fragrant.
3. Stir in curry powder and turmeric, cooking for 1 minute to bloom the spices.
4. Add the coconut milk, soy sauce, and lime juice to the skillet, stirring to combine. Bring to a simmer and cook for 3-4 minutes to thicken the sauce.
5. Add spiralized squash noodles to the skillet and cook for 2-3 minutes, just until the noodles are tender and have absorbed the flavors of the sauce.
6. Season with salt and pepper to taste and garnish with fresh cilantro.
7. Serve immediately and enjoy the rich, aromatic flavors of the curry.

This coconut curry dish is fragrant, creamy, and full of warming spices.

The squash noodles soak up the curry sauce, making every bite flavorful and satisfying. It’s perfect for a comforting meal on a cool evening.

Summer Squash Noodles with Tomato Basil Sauce

A fresh, light twist on the classic pasta and tomato sauce, this dish combines the sweetness of ripe tomatoes with the freshness of basil and the crisp texture of summer squash noodles.

It’s simple yet packed with flavor.

Ingredients:

• 2 medium zucchini or yellow summer squash, spiralized
• 1 tablespoon olive oil
• 2 cups cherry tomatoes, halved
• 2 cloves garlic, minced
• 1 tablespoon balsamic vinegar
• ¼ cup fresh basil, chopped
• ½ teaspoon red pepper flakes (optional)
• Salt and pepper to taste
• Grated Parmesan cheese (optional)

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add garlic and sauté for 1 minute until fragrant.
2. Add cherry tomatoes and cook for 4-5 minutes until they soften and release their juices.
3. Stir in balsamic vinegar and cook for another 2 minutes. Season with salt, pepper, and red pepper flakes, if using.
4. Add the spiralized squash noodles to the skillet and toss with the tomato sauce. Cook for another 2-3 minutes, just until the noodles are tender but still crisp.
5. Stir in chopped fresh basil, then remove from heat.
6. Serve immediately, garnished with Parmesan cheese, if desired.

This light, tangy dish is a fresh take on spaghetti, with a vibrant tomato sauce and fragrant basil.

It’s perfect for a warm summer meal when you want something quick but packed with flavor.

Summer Squash Noodles with Bacon and Peas

For a comforting, savory dish with a hint of indulgence, this recipe features crispy bacon, sweet peas, and tender summer squash noodles in a creamy sauce.

It’s a great option for a hearty meal that still keeps things light.

Ingredients:

• 2 medium yellow summer squash, spiralized
• 4 slices of bacon, chopped
• 1 cup frozen peas, thawed
• ½ cup heavy cream
• ¼ cup grated Parmesan cheese
• 1 garlic clove, minced
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. In a large skillet, cook the bacon over medium heat until crispy, about 5-7 minutes. Remove bacon and set aside, leaving some bacon fat in the skillet.
2. Add garlic to the skillet and sauté for 30 seconds until fragrant.
3. Add the spiralized squash noodles and cook for 2-3 minutes until just tender.
4. Stir in the peas and heavy cream, cooking for another 2-3 minutes to heat through.
5. Stir in the grated Parmesan cheese until the sauce becomes creamy and coats the noodles.
6. Season with salt and pepper to taste and top with crispy bacon and fresh parsley.
7. Serve immediately and enjoy the creamy, savory goodness.

This recipe is indulgent yet light, with crispy bacon adding savory depth and peas adding a touch of sweetness.

The creamy sauce ties everything together beautifully, making it a satisfying meal that’s perfect for any day of the week.

Thai Peanut Summer Squash Noodles

A flavorful and nutty Thai-inspired dish, this recipe features a creamy peanut sauce that coats tender squash noodles, creating a delicious and healthy dish full of vibrant flavors.

It’s quick and perfect for a satisfying lunch or dinner.

Ingredients:

• 2 medium zucchini or yellow summer squash, spiralized
• 1 tablespoon sesame oil
• 1 tablespoon peanut butter
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon honey
• 1 teaspoon grated ginger
• 1 garlic clove, minced
• 1 tablespoon lime juice
• Chopped peanuts for garnish
• Fresh cilantro for garnish
• Red pepper flakes (optional)

Instructions:

1. In a small bowl, whisk together peanut butter, soy sauce, rice vinegar, honey, grated ginger, garlic, and lime juice until smooth.
2. Heat sesame oil in a large skillet over medium heat. Add the spiralized squash noodles and sauté for 2-3 minutes until just tender.
3. Pour the peanut sauce over the noodles and toss to coat evenly. Cook for an additional 1-2 minutes to warm through.
4. Remove from heat and garnish with chopped peanuts, fresh cilantro, and red pepper flakes for a spicy kick.
5. Serve immediately for a nutty, satisfying meal.

This dish is packed with bold flavors, combining the richness of peanut butter with the freshness of the squash noodles.

It’s a fantastic dish if you’re craving something savory with a touch of sweetness and spice. The peanuts and cilantro add a wonderful crunch and freshness.

Garlic Butter Shrimp and Summer Squash Noodles

A simple, flavorful dish that combines garlic butter shrimp with tender squash noodles, creating a quick yet elegant meal perfect for any occasion.

The garlic butter sauce is rich and savory, making this dish irresistible.

Ingredients:

• 2 medium yellow summer squash, spiralized
• 1 tablespoon olive oil
• 1 tablespoon butter
• ½ pound shrimp, peeled and deveined
• 3 garlic cloves, minced
• 1 tablespoon lemon juice
• 1 teaspoon lemon zest
• 1 tablespoon fresh parsley, chopped
• Salt and pepper to taste
• Red pepper flakes (optional)

Instructions:

1. Heat olive oil and butter in a large skillet over medium heat. Add garlic and sauté for 1 minute until fragrant.
2. Add shrimp to the skillet and cook for 2-3 minutes per side, until pink and cooked through.
3. Add lemon juice and zest to the shrimp, stirring to combine.
4. Add the spiralized squash noodles to the skillet and toss them gently to coat in the garlic butter sauce. Cook for 2-3 minutes, just until the noodles are tender.
5. Season with salt, pepper, and red pepper flakes (if using), then garnish with fresh parsley.
6. Serve immediately.

The garlic butter sauce gives this dish a rich, savory flavor that perfectly complements the shrimp and light squash noodles.

It’s a luxurious yet simple meal that’s perfect for a quick weeknight dinner or a special weekend treat.

Summer Squash Noodle Frittata

This vegetable-packed frittata is a wonderful way to enjoy summer squash noodles in a breakfast or brunch dish.

The eggs are rich and fluffy, and the squash noodles add texture and a subtle sweetness, making this frittata a filling and delicious meal.

Ingredients:

• 2 medium yellow summer squash, spiralized
• 1 tablespoon olive oil
• 6 large eggs
• 1/2 cup shredded cheese (cheddar, mozzarella, or feta)
• 1/4 cup milk
• 1 small onion, chopped
• 1 bell pepper, chopped
• Salt and pepper to taste
• Fresh herbs (parsley, thyme, or basil) for garnish

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Heat olive oil in a large oven-safe skillet over medium heat. Add the chopped onion and bell pepper, sautéing for 3-4 minutes until softened.
3. Add the spiralized squash noodles and cook for another 2-3 minutes until just tender.
4. In a bowl, whisk together eggs, milk, salt, and pepper. Pour the egg mixture over the vegetables in the skillet, making sure the noodles are evenly distributed.
5. Sprinkle the shredded cheese over the top of the eggs.
6. Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the eggs are set and lightly golden on top.
7. Remove from the oven and let it cool for a few minutes before slicing.
8. Garnish with fresh herbs and serve.

This frittata is a great way to use up summer squash noodles and makes for a hearty breakfast or brunch.

It’s packed with vegetables and protein, making it a nutritious and satisfying meal.

Pesto Summer Squash Noodles with Cherry Tomatoes

A fresh and vibrant dish, this recipe pairs spiralized summer squash noodles with a classic basil pesto sauce and juicy cherry tomatoes.

It’s quick, easy, and bursting with flavor, perfect for a summer lunch or light dinner.

Ingredients:

• 2 medium yellow summer squash, spiralized
• 1 tablespoon olive oil
• 1 cup cherry tomatoes, halved
• ¼ cup pesto (store-bought or homemade)
• ¼ cup grated Parmesan cheese
• 2 tablespoons pine nuts or walnuts (optional)
• Fresh basil for garnish
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the spiralized squash noodles and sauté for 2-3 minutes, just until tender.
2. Add the halved cherry tomatoes and cook for another 2 minutes until they soften slightly.
3. Stir in the pesto sauce, tossing to coat the noodles and tomatoes evenly. Cook for another minute or two, allowing the flavors to meld together.
4. Season with salt and pepper to taste.
5. Serve the noodles topped with grated Parmesan cheese and nuts (if using), and garnish with fresh basil.

This dish is light, fresh, and full of vibrant summer flavors.

The pesto adds an aromatic richness, while the tomatoes provide a juicy burst of flavor, making this meal feel like a celebration of summer produce.

Summer Squash Noodles with Roasted Red Pepper Sauce

A flavorful and creamy roasted red pepper sauce paired with summer squash noodles makes this dish a comforting, vibrant meal.

The roasted red peppers give the sauce a smoky sweetness that pairs beautifully with the delicate noodles.

Ingredients:

• 2 medium summer squash, spiralized
• 2 tablespoons olive oil
• 1 red bell pepper, roasted and peeled
• 2 cloves garlic, minced
• 1/4 cup heavy cream
• 1 tablespoon lemon juice
• 1 tablespoon fresh basil, chopped
• Salt and pepper to taste
• Parmesan cheese for garnish (optional)

Instructions:

1. Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the garlic and sauté for 1 minute until fragrant.
2. Add the roasted red pepper to the skillet and cook for 2-3 minutes, stirring occasionally.
3. Transfer the red pepper mixture to a blender and blend until smooth. Return the sauce to the skillet, add heavy cream, lemon juice, salt, and pepper, and stir to combine.
4. In a separate pan, heat the remaining olive oil and add the spiralized squash noodles. Cook for 2-3 minutes until just tender.
5. Pour the roasted red pepper sauce over the squash noodles and toss to coat.
6. Serve with fresh basil and a sprinkle of Parmesan cheese, if desired.

This dish is creamy and full of flavor, with the roasted red pepper sauce providing a smoky depth that makes it feel rich without being too heavy.

It’s perfect for a comforting meal that’s still light and healthy.

Summer Squash Noodles with Avocado Pesto

A creamy, nutritious twist on traditional pesto, this avocado pesto sauce is smooth and rich, complementing the light, fresh squash noodles.

It’s a simple, no-cook meal that’s perfect for hot summer days.

Ingredients:

• 2 medium yellow summer squash, spiralized
• 1 ripe avocado, peeled and pitted
• 1/4 cup fresh basil leaves
• 2 tablespoons lemon juice
• 2 tablespoons olive oil
• 1 garlic clove, minced
• 1/4 cup pine nuts or walnuts
• Salt and pepper to taste
• Cherry tomatoes for garnish (optional)

Instructions:

1. In a blender or food processor, combine the avocado, basil, lemon juice, olive oil, garlic, and pine nuts. Blend until smooth and creamy. Season with salt and pepper to taste.
2. In a large skillet, heat the olive oil over medium heat and add the spiralized squash noodles. Sauté for 2-3 minutes, just until tender but still crisp.
3. Toss the squash noodles with the avocado pesto sauce until well coated.
4. Garnish with halved cherry tomatoes and additional basil, if desired.

This recipe is a creamy, fresh take on pesto, with the avocado adding a rich texture and healthy fats.

It’s a perfect light dish for a quick lunch or dinner, and it’s packed with flavor without feeling heavy.

Summer Squash Noodles with Grilled Chicken and Honey Mustard Sauce

This dish combines lean grilled chicken with summer squash noodles, all tossed in a sweet and tangy honey mustard sauce.

It’s a great combination of protein, vegetables, and bold flavors.

Ingredients:

• 2 medium summer squash, spiralized
• 2 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 tablespoon Dijon mustard
• 1 tablespoon honey
• 1 tablespoon apple cider vinegar
• 1 tablespoon olive oil
• 1/2 teaspoon garlic powder
• Fresh parsley for garnish

Instructions:

1. Preheat the grill or grill pan to medium-high heat. Season the chicken breasts with olive oil, salt, and pepper. Grill the chicken for 6-7 minutes per side, until fully cooked and the internal temperature reaches 165°F (74°C).
2. While the chicken is grilling, heat the olive oil in a large skillet over medium heat. Add the spiralized squash noodles and sauté for 2-3 minutes until tender but still crisp.
3. In a small bowl, whisk together the Dijon mustard, honey, apple cider vinegar, olive oil, garlic powder, salt, and pepper until smooth.
4. Slice the grilled chicken into thin strips and toss with the summer squash noodles.
5. Drizzle the honey mustard sauce over the chicken and noodles, then toss to combine.
6. Garnish with fresh parsley and serve immediately.

The combination of grilled chicken and tangy honey mustard sauce adds a satisfying savory touch to the fresh squash noodles, making this dish both filling and delicious.

It’s a perfect meal for a summer dinner or lunch.