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Summer Squash “Spaghetti”


adapted from Trish Marzella Mathisen of

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  • 1-2 cups spiralized zucchini (from 2 medium zucchinis)
  • 1 tablespoon softened goat cheese
  • 1 tablespoon lemon juice
  • 1 tablespoon olive oil or coconut oil
  • 1/4 cup chopped onions or leeks (white portion)
  • 1 clove/teaspoon minced garlic
  • Salt and pepper to taste


Servings 1
Adapted from


Step 1

Using a spiralizer, create veggie noodles by twisting (no need to peel first) through as shown (on the “thick” side).

Combine the goat cheese and lemon juice in a large bowl and set aside.

In a large saute pan over medium heat, add oil, onions, and garlic. Cook for about 5 minutes or until the onions have become translucent and the garlic becomes fragrant. Turn the heat up to medium high, add the “noodles” and cook for about 1-2 minutes, gently tossing to coat with oil until the noodles have softened (do not overcook). Remove from heat and scrape into the bowl with goat cheese and lemon juice. Toss to coat the noodles with the cheese sauce and season with salt and pepper to taste. Serve warm or cold.

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