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Yellow Squash Noodles in Tomato Basil Sauce

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Yellow Squash Noodles in Tomato Basil Sauce

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Looking for a way to use your fresh basil, but don’t want to make a heavy pasta? Whip up some Yellow Squash Noodles in Tomato Basil Sauce by Healthy Nibbles & Bits! This recipe uses a spiralizer to turn squash into spaghetti. Don’t have one of these hot kitchen tools? Just use a vegetable peeler to make beautiful ribbons of squash.

To log this recipe, search the food database for: MyFitnessPal Yellow Squash Noodles in Tomato Basil Sauce

 

Lisa Lin
Lisa is from San Francisco and has passion for eating well and staying in shape through kickboxing, yoga, and cycling classes. She loves experimenting with new recipes and fitness routines, which she document on her blog, Healthy Nibbles & Bits. When she’s not blogging or exercising, she’s most likely watching Jeopardy! or British TV shows. For more from Lisa, follow her on Facebook, Instagram and Pinterest.

Photo courtesy of Lisa Lin. Original recipe can be found on Healthy Nibbles and Bits.

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14 responses to “Yellow Squash Noodles in Tomato Basil Sauce”

  1. Avatar Eddie Vartanessian says:

    I’d rather just use spaghetti squash. Less work and tastes a lot better. I actually prefer spaghetti squash over actual pasta now; more refreshing and not as heavy.

    • Avatar Ayla Jensen says:

      Spaghetti squash is in season in the winter, and summer squash is in season in the summer. Right now, my grocery is overflowing with zucchini and summer squash, but the spaghetti squashes are very tiny and not cheap. They are both delicious, so use which ever one you can find fresher and less expensive.

    • Avatar Betty says:

      How did you actually cook the squash noodles; I don’t see any directions about cooking them in the recipe above. Aren’t they a bit slimy or mushy if boiled?

  2. Avatar ImtheOnethatsCool says:

    I’m confused why this is tagged as kid-friendly. No way would any kid I know fall for eating squash instead of real noodles.

    • Avatar Kbmama says:

      Actually I think if kids were introduced this before noodles they would probably eat it .. My son just started finger foods and I only give him the squash .. It’s all what you feed your kid

    • Pallets are determined by exposure…if all they eat are McDonald’s and Pizza, that’s what they will crave.
      My husband’s family was MUCH more discriminating in their choices and his cravings are WAY healthier than mine [LOL].

  3. Avatar ashley says:

    Made this with yellow zucchini. twisted out some vegetable spaghetti in about 3 minutes. this was absolutely delicious. the fennel and dill are such a nice combo. I absolutely loved it. And so did my 3 and 5 y/o . Thanks!

  4. Avatar Michelle Mabry Jubran says:

    I’m looking at the nutrition values, how can the calories be so HIGH?? I’m very Surprised

  5. Avatar Jeanie M says:

    I am also wondering how the calories get to be so high with squash and tomatoes.

  6. Avatar Abbey says:

    I made this tonight. It was delicious! I had never even thought you could substitute pasta with vegetables! I used courgettes, as I could not get squash where I live. I boiled the peeled courgette pieces for about 2 minutes just to make the meal warmer and it has turned out great! The sauce is amazing, and I reckon a little sauteed onion added to it would be amazing. Thanks for sharing this great recipe!

  7. Avatar johnny says:

    exactly how do you make the squash resemble spaghetti? is there a special tool?

  8. […] 1. Yellow Squash Noodles in Tomato Basil Sauce | Healthy Nibbles and Bits: This recipe uses a spiralizer to turn squash into spaghetti. Don’t have one of these hot kitchen tools? Just use a vegetable peeler to make beautiful ribbons of squash. […]

  9. Avatar Natalie says:

    The calories may seem high but the serving size is 2 1/2-3 cups per serving. Just cut back on your serving size if you feel the calories are too high.

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