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- 2 medium yellow squash, spiralized - 2 tablespoons unsalted butter - 4 cloves garlic, minced - 1/4 teaspoon red pepper flakes (optional) - 1/2 teaspoon salt - 1/4 teaspoon black pepper - 1/4 cup grated Parmesan cheese - Fresh basil leaves, for garnish The star of this dish is the yellow squash. It brings a sweet taste and a lovely texture. Spiralizing squash turns it into fun noodles that cook fast. The unsalted butter adds creaminess, while garlic gives a strong, savory kick. You can choose to add red pepper flakes for a touch of heat. Parmesan cheese melts beautifully and adds a salty depth. Fresh basil leaves brighten the dish with color and flavor. If you don’t have yellow squash, zucchini works just as well. Use olive oil instead of butter for a lighter option. For a vegan twist, skip the cheese or swap it for a plant-based version. You can also try different herbs like parsley or oregano. These changes keep the dish fresh and tasty. Feel free to get creative with what you have! {{ingredient_image_1}} Start by spiralizing the yellow squash. You can use a spiralizer or a vegetable peeler. If you pick a peeler, make long, thin strips. This gives you nice noodle-like strands. Set these aside so they are ready for cooking. Next, heat a large skillet over medium heat. Add the unsalted butter to the skillet. Let the butter melt all the way. Once melted, toss in the minced garlic. Stir it for about 1-2 minutes. You want the garlic to smell great but not turn brown. For a little spice, add red pepper flakes now. Mix it in well with the butter and garlic. Now, add the spiralized squash noodles to the skillet. Gently toss them in the garlic butter. Make sure all the noodles get coated. Sprinkle salt and black pepper over the noodles. Sauté them for about 3-5 minutes. You want the noodles to be tender yet firm. Take the skillet off the heat. Sprinkle grated Parmesan cheese on top. Toss everything again, so the cheese melts slightly. When serving, add fresh basil leaves for a pop of color and flavor. Enjoy your tasty garlic butter squash noodles! To get the best flavor, heat your skillet over medium heat. This helps the butter melt slowly. When the butter is melted, add minced garlic right away. Stir it for about one to two minutes. You want the garlic fragrant but not brown. Brown garlic can taste bitter, and we want sweet, yummy flavor. When picking squash, look for firm and smooth skin. The squash should feel heavy for its size. Avoid squash with soft spots or blemishes. Medium yellow squash works best for this dish. They spiralize easily and cook well. If you want a twist, try zucchini or butternut squash, but keep in mind their flavors differ. You can change the flavor of your dish in fun ways. For a twist, add fresh herbs like thyme or oregano. Just toss them in with the garlic. For more heat, increase the red pepper flakes. If you want a creamy touch, mix in some cream cheese or goat cheese. Each option adds a unique taste to your dish. Pro Tips Use Fresh Ingredients: Always opt for fresh yellow squash and garlic to enhance the flavor of your dish. Adjust Cooking Time: Keep an eye on the squash noodles while sautéing; they cook quickly and can become mushy if overcooked. Experiment with Flavors: Feel free to add herbs like thyme or rosemary for an extra depth of flavor to your garlic butter sauce. Serve Immediately: Garlic butter squash noodles are best enjoyed right after cooking to retain their texture and warmth. {{image_2}} You can easily add protein to garlic butter squash noodles. Chicken, shrimp, or tofu work well. For chicken, cook diced pieces in the skillet before adding garlic. For shrimp, add them when you sauté the garlic. Tofu can be cubed and cooked until golden. This keeps the dish filling and balanced. If you want a vegetarian dish, simply skip the cheese or use a dairy-free option. Nutritional yeast can give a cheesy flavor without dairy. For a vegan twist, replace butter with olive oil or vegan butter. This keeps the dish creamy and rich while being plant-based. Seasonal swaps can keep this dish fresh. In summer, add fresh tomatoes or basil. In fall, try adding sautéed mushrooms or spinach. You can also mix in seasonal herbs like sage or thyme. These changes can enhance flavors and make the dish feel new each time. To store your garlic butter squash noodles, let them cool first. Place them in an airtight container. This keeps them fresh for up to three days in your fridge. Make sure to seal it well to prevent drying out. You can also place a paper towel inside to absorb excess moisture. When you reheat your noodles, do it gently. Use a skillet over low heat. Add a splash of water or broth to keep them moist. Stir often to heat evenly. You can also use the microwave. Just cover the bowl with a microwave-safe lid or wrap. Heat in short bursts, checking often. If you want to freeze your squash noodles, do it before cooking. Spiralize the squash and spread the noodles on a baking sheet. Freeze them for about an hour until solid. Then, transfer the frozen noodles to a freezer bag. Seal tightly, and they can last up to three months. When ready to use, cook them straight from frozen. Yes, you can use other squash types. Butternut and spaghetti squash work well too. Just spiralize or cut them into noodle shapes. Each type brings its own flavor and texture. So, feel free to experiment! Making zucchini noodles is easy! Use a spiralizer or a vegetable peeler. Just like with squash, create long, thin strips. Then, follow the same cooking steps. Zucchini cooks quickly, so watch for tenderness. Garlic butter squash noodles pair well with many dishes. Try grilled chicken, shrimp, or a fresh salad. You can also serve them alongside your favorite protein. They are light and tasty, making them a great side! This blog post guides you through making tasty squash noodles with garlic butter. You learned about the key ingredients and some great alternatives. I shared step-by-step cooking tips and tricks for the perfect dish. You can also explore various flavor options and storage methods for leftovers. With simple choices, you can make this dish your own. Keep experimenting with different ingredients to find your favorite mix. Enjoy your cooking journey and delight in your squash noodles!

Garlic Butter Squash Noodles

A delicious and healthy alternative to traditional pasta made with spiralized yellow squash and garlic butter.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Course Main Course
Cuisine American
Servings 4
Calories 150 kcal

Ingredients
  

  • 2 medium yellow squash, spiralized
  • 2 tablespoons unsalted butter
  • 4 cloves garlic, minced
  • 0.25 teaspoon red pepper flakes (optional)
  • 0.5 teaspoon salt
  • 0.25 teaspoon black pepper
  • 0.25 cup grated Parmesan cheese
  • 1 bunch fresh basil leaves, for garnish

Instructions
 

  • Begin by spiralizing the yellow squash into noodle-like strands using a spiralizer or a vegetable peeler. If using a peeler, try to create long, thin strips.
  • Heat a large skillet over medium heat and add the unsalted butter. Allow it to melt completely.
  • Once melted, add the minced garlic and sauté for about 1-2 minutes, stirring constantly, until the garlic becomes fragrant but not browned.
  • If you’re using red pepper flakes, add them to the butter and garlic, stirring them in for an extra kick.
  • Add the spiralized squash noodles to the skillet. Toss gently to coat them in the garlic butter, ensuring they are well mixed.
  • Season the noodles with salt and black pepper. Sauté for approximately 3-5 minutes, or until the squash noodles are tender but still al dente.
  • Remove the skillet from heat and sprinkle the grated Parmesan cheese over the noodles. Toss gently to combine, allowing the cheese to melt slightly with the heat of the noodles.
  • Plate the garlic butter squash noodles, garnishing with fresh basil leaves for a burst of color and flavor.

Notes

For extra flavor, add more herbs or spices as desired.
Keyword garlic butter, squash noodles, vegetarian