Spiralized Summer Squash “Noodles” With Basil & Mint

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When I flip through a new cookbook, I usually look for recipes that call for only a handful of fresh ingredients and have a brief preparation. I don’t have the time or patience for anything complicated. That’s why I love these Spiralized Summer Squash Noodles with fresh basil and mint.

This recipe comes from my friend Amie Valpone’s book, Eating Clean , which was released earlier this year. If you’re not familiar with Amie’s blog, The Healthy Apple , Amie shares recipes that meet her detox anti-inflammatory criteria– no gluten, dairy, soy, refined sugar, eggs, corn, peanuts, white flour, or caffeine.

Her new book includes 200 recipes are simple, yet rich and delicious made from wholesome unprocessed foods. Some of the creative recipe ideas in her book include:

Honey Cinnamon Quinoa Granola
Breadless Coconut Vanilla French Toast
Multiseed Crackers
Spicy Honeydew Melon and Cucumber Gazpacho
Magical Peach Arugula Salad
Cranberry Curry Waldorf Salad
Coastal Carrot “Fettuccine” with Sun-dried Tomatoes and pumpkin seeds
Fabulous Lemon Basil Millet Burgers with Mango Salsa
Moroccan Chickpea Skillet Pizza
Perfect Pumpkin Gelato
Chocolate Almond Butter Banana Cookies

These Grain-Free Basil & Mint Summer Squash Noodles are a great example of how fresh and simple Amie’s recipes can be, letting the ingredients really shine. It features spiralized yellow squash “noodles” (that I made using the Inspiralizer ), which are loaded with vitamins A and C, along with magnesium, folate, and potassium.

Summer squash is particularly high in beta carotene and lutein, which are thought to promote eye health, and its also loaded with antioxidants to help protect you body from free radical damage. Paired with fresh lemon, another great source of vitamin C, fresh basil, which has anti-inflammatory and antiviral properties, and fresh mint, which can calm digestive issues, this quick noodle dish is loaded with nutrition and might need to be added to my regular lunch rotation.

She’s given me permission to share the recipe with you today, which I love because it takes only 10 minutes to throw together. No cooking required! I hope you’ll enjoy it as a fun alternative to leafy green salads while meeting your #EatYourDaily10 goals .

IngredientsUS CustomaryMetric1x2x3x

3 large yellow summer squash , cut into thin strands with a vegetable peeler or spiral slicer (spiralizer) or julienned
1 large celery stalk , thinly sliced
1 tablespoon finely chopped fresh basil
2 teaspoons extra-virgin olive oil
2 teaspoons freshly squeezed lemon juice
1 teaspoon finely chopped fresh mint
1 ⁄2 teaspoon freshly grated lemon zest
1 ⁄4 teaspoon ground cumin
Pinch crushed red pepper flakes
Sea salt and freshly ground black pepper , to taste

Instructions

In a large bowl, combine all the ingredients, toss to coat, and serve.

Nutrition

Per Serving: Calories: 80, Carbohydrates: 11g, Fat: 5g, Fiber: 1g, Protein: 1g

Text excerpted fromEATING CLEAN, © 2016 by AMIE VALPONE. Reproduced by permission of HoughtonMifflin Harcourt. All rights reserved.

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Note: Because the seasoning on these noodles is so light and refreshing, I’ve found that you can use any remaining leftovers in another dish, too. Waste not, want not! I’ve tossed these “noodles” with pesto sauce in a skillet, and have also used them as a salad topper the next day.

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Reader Feedback: What’s your favorite way to dress up spiralized noodles?