Squash Noodles

My roommate John and I have been experimenting with non-meat (not counting seafood) meals at home. We've cooked a variety of tofu and seiten based meat substitutes, but this is probably our first all vegetable meal.

Introducing... squash zucchini noodles!

Raw, freshly cut zucchini strips

I read about this recipe in my Google Reader a week or two ago and have been trying to find the time to make some ever since.

It's a simple enough recipe, granted Johnny and I never really follow recipes to the letter (we kind of just do the "close enough" method and substitute with similar ingredients or steps). You basically have a squash or zucchini (same family) and peel or slice thin strips of it (pictured above). We used three whole zucchinis for our version of it.

The next step is obviously to cook the squash 'noodles' either by lightly sautéing in a pan or boiling like you would noodles. Just be sure not to overcook them, you don't want to be eating squash mush. Johnny and I opted for boiling because we didn't have to supervise it as much.
Squash noodles boiling in cute pot

While that was cooking, we threw the ingredients we wanted to have in the sauce onto the frying pan in a little bit of olive oil.
Onions, yellow peppers, mushrooms and garlic sautéing

Pour the sauce in the pan once the tasty things are cooked to the desired firmness.
Softened, sauced and delicious smelling

Add whatever herby seasoning you like.
Adding in some Italian herbs and a little bit of extra garlic powder

Heat up and dish out! Hopefully you didn't overcook the 'noodles' in the meantime. Strain the 'noodles' if you boiled them, of course. Om nom nom nom nom!

Finished product was scrumptious.

This is definitely a meal that John and I will have again.