Sumptuous Summer Squash Noodle Bowl Recipe

- 2 medium zucchini, spiralized - 1 medium yellow squash, spiralized - 1 cup cherry tomatoes, halved - 1 red bell pepper, thinly sliced - 1 cup canned chickpeas, drained and rinsed - 3 tablespoons extra virgin olive oil - 1 tablespoon fresh lemon juice - 1 teaspoon garlic powder - Sea salt and freshly cracked black pepper to taste - 1 ripe avocado, sliced - 1/4 cup fresh basil leaves, finely chopped The ingredients for this Summer Squash Noodle Bowl come together to create a bright dish. Spiralizing zucchini and yellow squash adds a fun twist. The colors pop with cherry tomatoes and red bell pepper. Chickpeas bring protein and texture. Extra virgin olive oil and fresh lemon juice tie the flavors together. Garlic powder adds depth, while sea salt and black pepper enhance taste. Optional garnishes like avocado and basil add creaminess and freshness. For the full recipe and detailed steps, check out the [Full Recipe]. Enjoy creating this vibrant bowl! First, you need to spiralize the zucchini and yellow squash. Use a spiralizer or a julienne peeler to create long noodles. This step makes the dish fun and colorful. Once you finish spiralizing, place the noodles in a large mixing bowl and set them aside. Next, heat a skillet over medium heat. Add 1 tablespoon of olive oil to the hot skillet. Once the oil shimmers, add the sliced red bell pepper. Sauté for about 3 minutes, until the bell pepper softens. Then, add the halved cherry tomatoes and drained chickpeas to the skillet. Cook for about 5 more minutes. Stir occasionally until the tomatoes blister. Sprinkle in the garlic powder, sea salt, and black pepper to taste. While the veggies cook, drizzle the remaining 2 tablespoons of olive oil and lemon juice over the squash noodles. Toss them gently to coat. Once the vegetable mixture is ready, fold it into the bowl with the noodles. Be careful not to break the delicate noodles. Add the chopped basil leaves and give everything a final gentle toss. Taste and adjust seasoning as needed. Enjoy your fresh and vibrant dish! For more details, check the Full Recipe. To get the best noodles, use a good spiralizer or a julienne peeler. Both tools work well, but a spiralizer makes it easier. Cut the ends off the zucchini and squash first. This helps fit them in the tool. When spiralizing, apply gentle pressure. This gives you long, even noodles. If the noodles break, don’t worry. Just try again. To make your dish pop, add some fresh herbs. Basil works great, but you can also try parsley or cilantro. For a bit of heat, sprinkle in some red pepper flakes. This adds a nice kick without overpowering the dish. Garlic powder is another fantastic option. It gives a rich flavor that blends well with the veggies. For a beautiful presentation, use large white bowls. This really highlights the bright colors of the veggies. You can also drizzle a little extra olive oil on top. It adds flavor and makes the dish look fancy. Pair your Summer Squash Noodle Bowl with grilled chicken or shrimp for protein. This makes it a complete meal. You can find the Full Recipe for all the details to create this lovely dish. {{image_4}} You can easily change the protein in your Summer Squash Noodle Bowl. Adding grilled chicken or shrimp gives a nice boost. Simply cook them on a grill or in a pan. Slice them thin and mix them in with the noodles. If you prefer a vegetarian option, incorporate tofu. Cube the tofu and sauté it until golden. This adds protein and keeps the dish filling. Feel free to swap in other seasonal vegetables. Carrots add a sweet crunch, while bell peppers bring color. You can use any squash type too. Butternut or acorn squash can work in place of zucchini. Just spiralize them like the others. This will keep your bowl fresh and interesting. You can switch up the sauce to change the flavor. Try replacing olive oil with pesto or tahini dressing. This adds a bright and rich taste. For a creamy sauce, consider a cashew or avocado-based option. It makes the dish even more decadent. Each sauce brings a new twist to your bowl. Explore these options to find your favorite flavor combo. For the full recipe, check out the link. To keep your Summer Squash Noodle Bowl fresh, place leftovers in airtight containers. This helps lock in moisture and prevent odors. Make sure the bowl cools to room temperature before sealing it. If you want to keep it fresh, store the noodles and toppings separately. This way, they won’t get soggy. Yes, you can freeze the Summer Squash Noodle Bowl. To freeze, let it cool first. Then, place it in a freezer-safe container. Leave some space at the top for expansion. When you're ready to eat, move it to the fridge overnight to thaw. For a quicker option, you can use a microwave. Just heat it gently until warmed through. In the fridge, your noodle bowl lasts about 3 to 5 days. For frozen bowls, expect a shelf life of about 2 to 3 months. Always check for signs of spoilage before eating. If you notice a change in color or smell, it’s best to toss it. Enjoy your fresh and tasty meals! A Summer Squash Noodle Bowl is a fresh, light dish made with spiralized squash. The main ingredients are: - 2 medium zucchini, spiralized - 1 medium yellow squash, spiralized - 1 cup cherry tomatoes, halved - 1 red bell pepper, thinly sliced - 1 cup canned chickpeas, drained and rinsed This bowl is colorful and full of flavor. It is healthy and easy to make. The squash noodles serve as a base, while the veggies add texture and taste. You can enjoy this bowl warm or chilled. Yes, you can prepare this dish in advance. To meal prep, spiralize the zucchini and yellow squash ahead of time. Place them in an airtight container in the fridge. The veggies can also be cooked early. Store them separately in another container. When you are ready to eat, simply combine everything. This way, the noodles stay fresh and don’t get soggy. You can also store the bowl for up to three days. Just keep the avocado out until serving to avoid browning. You can add many healthy toppings to your bowl. Here are some ideas: - Sliced avocado - Toasted nuts or seeds - Feta cheese or goat cheese - Fresh herbs like cilantro or parsley These toppings can add extra taste and nutrition. Feel free to mix and match based on your taste. For a bit of spice, you can sprinkle some red pepper flakes on top. Enjoy your Summer Squash Noodle Bowl with your favorite toppings! For the full recipe, check out the [Full Recipe]. This blog post covered the fresh ingredients and simple steps for a Summer Squash Noodle Bowl. We explored tips for flavor and presentation to elevate your dish. Remember, you can customize with proteins or sauces to fit your taste. Store leftovers properly to enjoy them later. Embrace creativity with this recipe. Whether you enjoy cooking or want healthy options, this bowl is a winner. Get ready to impress your family and friends with your delicious creation!

WANT TO SAVE THIS RECIPE?

Looking for a fresh and easy meal that celebrates summer veggies? This Sumptuous Summer Squash Noodle Bowl recipe is just for you! With spiralized zucchini and yellow squash, juicy cherry tomatoes, and protein-rich chickpeas, this dish bursts with flavor. Whether you’re planning lunch or dinner, you’ll enjoy the simple steps and delicious results. Let’s dive into the ingredients and get cooking!

Ingredients

List of Fresh Ingredients

– 2 medium zucchini, spiralized

– 1 medium yellow squash, spiralized

– 1 cup cherry tomatoes, halved

– 1 red bell pepper, thinly sliced

Pantry Staples

– 1 cup canned chickpeas, drained and rinsed

– 3 tablespoons extra virgin olive oil

– 1 tablespoon fresh lemon juice

– 1 teaspoon garlic powder

– Sea salt and freshly cracked black pepper to taste

Optional Garnishes

– 1 ripe avocado, sliced

– 1/4 cup fresh basil leaves, finely chopped

The ingredients for this Summer Squash Noodle Bowl come together to create a bright dish. Spiralizing zucchini and yellow squash adds a fun twist. The colors pop with cherry tomatoes and red bell pepper. Chickpeas bring protein and texture.

Extra virgin olive oil and fresh lemon juice tie the flavors together. Garlic powder adds depth, while sea salt and black pepper enhance taste. Optional garnishes like avocado and basil add creaminess and freshness.

For the full recipe and detailed steps, check out the [Full Recipe]. Enjoy creating this vibrant bowl!

Step-by-Step Instructions

Preparing the Squash Noodles

First, you need to spiralize the zucchini and yellow squash. Use a spiralizer or a julienne peeler to create long noodles. This step makes the dish fun and colorful. Once you finish spiralizing, place the noodles in a large mixing bowl and set them aside.

Cooking the Vegetables

Next, heat a skillet over medium heat. Add 1 tablespoon of olive oil to the hot skillet. Once the oil shimmers, add the sliced red bell pepper. Sauté for about 3 minutes, until the bell pepper softens. Then, add the halved cherry tomatoes and drained chickpeas to the skillet. Cook for about 5 more minutes. Stir occasionally until the tomatoes blister. Sprinkle in the garlic powder, sea salt, and black pepper to taste.

Combining Ingredients

While the veggies cook, drizzle the remaining 2 tablespoons of olive oil and lemon juice over the squash noodles. Toss them gently to coat. Once the vegetable mixture is ready, fold it into the bowl with the noodles. Be careful not to break the delicate noodles. Add the chopped basil leaves and give everything a final gentle toss. Taste and adjust seasoning as needed. Enjoy your fresh and vibrant dish! For more details, check the Full Recipe.

Tips & Tricks

Best Practices for Spiralizing

To get the best noodles, use a good spiralizer or a julienne peeler. Both tools work well, but a spiralizer makes it easier. Cut the ends off the zucchini and squash first. This helps fit them in the tool. When spiralizing, apply gentle pressure. This gives you long, even noodles. If the noodles break, don’t worry. Just try again.

Enhancing Flavor

To make your dish pop, add some fresh herbs. Basil works great, but you can also try parsley or cilantro. For a bit of heat, sprinkle in some red pepper flakes. This adds a nice kick without overpowering the dish. Garlic powder is another fantastic option. It gives a rich flavor that blends well with the veggies.

Serving Suggestions

For a beautiful presentation, use large white bowls. This really highlights the bright colors of the veggies. You can also drizzle a little extra olive oil on top. It adds flavor and makes the dish look fancy. Pair your Summer Squash Noodle Bowl with grilled chicken or shrimp for protein. This makes it a complete meal. You can find the Full Recipe for all the details to create this lovely dish.

Variations

Protein Alternatives

You can easily change the protein in your Summer Squash Noodle Bowl. Adding grilled chicken or shrimp gives a nice boost. Simply cook them on a grill or in a pan. Slice them thin and mix them in with the noodles. If you prefer a vegetarian option, incorporate tofu. Cube the tofu and sauté it until golden. This adds protein and keeps the dish filling.

Vegetable Substitutions

Feel free to swap in other seasonal vegetables. Carrots add a sweet crunch, while bell peppers bring color. You can use any squash type too. Butternut or acorn squash can work in place of zucchini. Just spiralize them like the others. This will keep your bowl fresh and interesting.

Sauce Options

You can switch up the sauce to change the flavor. Try replacing olive oil with pesto or tahini dressing. This adds a bright and rich taste. For a creamy sauce, consider a cashew or avocado-based option. It makes the dish even more decadent. Each sauce brings a new twist to your bowl. Explore these options to find your favorite flavor combo. For the full recipe, check out the link.

Storage Info

Refrigeration Guidelines

To keep your Summer Squash Noodle Bowl fresh, place leftovers in airtight containers. This helps lock in moisture and prevent odors. Make sure the bowl cools to room temperature before sealing it. If you want to keep it fresh, store the noodles and toppings separately. This way, they won’t get soggy.

Freezing Options

Yes, you can freeze the Summer Squash Noodle Bowl. To freeze, let it cool first. Then, place it in a freezer-safe container. Leave some space at the top for expansion. When you’re ready to eat, move it to the fridge overnight to thaw. For a quicker option, you can use a microwave. Just heat it gently until warmed through.

Shelf Life

In the fridge, your noodle bowl lasts about 3 to 5 days. For frozen bowls, expect a shelf life of about 2 to 3 months. Always check for signs of spoilage before eating. If you notice a change in color or smell, it’s best to toss it. Enjoy your fresh and tasty meals!

FAQs

What is a Summer Squash Noodle Bowl?

A Summer Squash Noodle Bowl is a fresh, light dish made with spiralized squash. The main ingredients are:

– 2 medium zucchini, spiralized

– 1 medium yellow squash, spiralized

– 1 cup cherry tomatoes, halved

– 1 red bell pepper, thinly sliced

– 1 cup canned chickpeas, drained and rinsed

This bowl is colorful and full of flavor. It is healthy and easy to make. The squash noodles serve as a base, while the veggies add texture and taste. You can enjoy this bowl warm or chilled.

Can I prepare this dish in advance?

Yes, you can prepare this dish in advance. To meal prep, spiralize the zucchini and yellow squash ahead of time. Place them in an airtight container in the fridge. The veggies can also be cooked early. Store them separately in another container.

When you are ready to eat, simply combine everything. This way, the noodles stay fresh and don’t get soggy. You can also store the bowl for up to three days. Just keep the avocado out until serving to avoid browning.

What are some healthy toppings for the bowl?

You can add many healthy toppings to your bowl. Here are some ideas:

– Sliced avocado

– Toasted nuts or seeds

– Feta cheese or goat cheese

– Fresh herbs like cilantro or parsley

These toppings can add extra taste and nutrition. Feel free to mix and match based on your taste. For a bit of spice, you can sprinkle some red pepper flakes on top. Enjoy your Summer Squash Noodle Bowl with your favorite toppings! For the full recipe, check out the [Full Recipe].

This blog post covered the fresh ingredients and simple steps for a Summer Squash Noodle Bowl. We explored tips for flavor and presentation to elevate your dish. Remember, you can customize with proteins or sauces to fit your taste. Store leftovers properly to enjoy them later. Embrace creativity with this recipe. Whether you enjoy cooking or want healthy options, this bowl is a winner. Get ready to impress your family and friends with your delicious creation!

- 2 medium zucchini, spiralized - 1 medium yellow squash, spiralized - 1 cup cherry tomatoes, halved - 1 red bell pepper, thinly sliced - 1 cup canned chickpeas, drained and rinsed - 3 tablespoons extra virgin olive oil - 1 tablespoon fresh lemon juice - 1 teaspoon garlic powder - Sea salt and freshly cracked black pepper to taste - 1 ripe avocado, sliced - 1/4 cup fresh basil leaves, finely chopped The ingredients for this Summer Squash Noodle Bowl come together to create a bright dish. Spiralizing zucchini and yellow squash adds a fun twist. The colors pop with cherry tomatoes and red bell pepper. Chickpeas bring protein and texture. Extra virgin olive oil and fresh lemon juice tie the flavors together. Garlic powder adds depth, while sea salt and black pepper enhance taste. Optional garnishes like avocado and basil add creaminess and freshness. For the full recipe and detailed steps, check out the [Full Recipe]. Enjoy creating this vibrant bowl! First, you need to spiralize the zucchini and yellow squash. Use a spiralizer or a julienne peeler to create long noodles. This step makes the dish fun and colorful. Once you finish spiralizing, place the noodles in a large mixing bowl and set them aside. Next, heat a skillet over medium heat. Add 1 tablespoon of olive oil to the hot skillet. Once the oil shimmers, add the sliced red bell pepper. Sauté for about 3 minutes, until the bell pepper softens. Then, add the halved cherry tomatoes and drained chickpeas to the skillet. Cook for about 5 more minutes. Stir occasionally until the tomatoes blister. Sprinkle in the garlic powder, sea salt, and black pepper to taste. While the veggies cook, drizzle the remaining 2 tablespoons of olive oil and lemon juice over the squash noodles. Toss them gently to coat. Once the vegetable mixture is ready, fold it into the bowl with the noodles. Be careful not to break the delicate noodles. Add the chopped basil leaves and give everything a final gentle toss. Taste and adjust seasoning as needed. Enjoy your fresh and vibrant dish! For more details, check the Full Recipe. To get the best noodles, use a good spiralizer or a julienne peeler. Both tools work well, but a spiralizer makes it easier. Cut the ends off the zucchini and squash first. This helps fit them in the tool. When spiralizing, apply gentle pressure. This gives you long, even noodles. If the noodles break, don’t worry. Just try again. To make your dish pop, add some fresh herbs. Basil works great, but you can also try parsley or cilantro. For a bit of heat, sprinkle in some red pepper flakes. This adds a nice kick without overpowering the dish. Garlic powder is another fantastic option. It gives a rich flavor that blends well with the veggies. For a beautiful presentation, use large white bowls. This really highlights the bright colors of the veggies. You can also drizzle a little extra olive oil on top. It adds flavor and makes the dish look fancy. Pair your Summer Squash Noodle Bowl with grilled chicken or shrimp for protein. This makes it a complete meal. You can find the Full Recipe for all the details to create this lovely dish. {{image_4}} You can easily change the protein in your Summer Squash Noodle Bowl. Adding grilled chicken or shrimp gives a nice boost. Simply cook them on a grill or in a pan. Slice them thin and mix them in with the noodles. If you prefer a vegetarian option, incorporate tofu. Cube the tofu and sauté it until golden. This adds protein and keeps the dish filling. Feel free to swap in other seasonal vegetables. Carrots add a sweet crunch, while bell peppers bring color. You can use any squash type too. Butternut or acorn squash can work in place of zucchini. Just spiralize them like the others. This will keep your bowl fresh and interesting. You can switch up the sauce to change the flavor. Try replacing olive oil with pesto or tahini dressing. This adds a bright and rich taste. For a creamy sauce, consider a cashew or avocado-based option. It makes the dish even more decadent. Each sauce brings a new twist to your bowl. Explore these options to find your favorite flavor combo. For the full recipe, check out the link. To keep your Summer Squash Noodle Bowl fresh, place leftovers in airtight containers. This helps lock in moisture and prevent odors. Make sure the bowl cools to room temperature before sealing it. If you want to keep it fresh, store the noodles and toppings separately. This way, they won’t get soggy. Yes, you can freeze the Summer Squash Noodle Bowl. To freeze, let it cool first. Then, place it in a freezer-safe container. Leave some space at the top for expansion. When you're ready to eat, move it to the fridge overnight to thaw. For a quicker option, you can use a microwave. Just heat it gently until warmed through. In the fridge, your noodle bowl lasts about 3 to 5 days. For frozen bowls, expect a shelf life of about 2 to 3 months. Always check for signs of spoilage before eating. If you notice a change in color or smell, it’s best to toss it. Enjoy your fresh and tasty meals! A Summer Squash Noodle Bowl is a fresh, light dish made with spiralized squash. The main ingredients are: - 2 medium zucchini, spiralized - 1 medium yellow squash, spiralized - 1 cup cherry tomatoes, halved - 1 red bell pepper, thinly sliced - 1 cup canned chickpeas, drained and rinsed This bowl is colorful and full of flavor. It is healthy and easy to make. The squash noodles serve as a base, while the veggies add texture and taste. You can enjoy this bowl warm or chilled. Yes, you can prepare this dish in advance. To meal prep, spiralize the zucchini and yellow squash ahead of time. Place them in an airtight container in the fridge. The veggies can also be cooked early. Store them separately in another container. When you are ready to eat, simply combine everything. This way, the noodles stay fresh and don’t get soggy. You can also store the bowl for up to three days. Just keep the avocado out until serving to avoid browning. You can add many healthy toppings to your bowl. Here are some ideas: - Sliced avocado - Toasted nuts or seeds - Feta cheese or goat cheese - Fresh herbs like cilantro or parsley These toppings can add extra taste and nutrition. Feel free to mix and match based on your taste. For a bit of spice, you can sprinkle some red pepper flakes on top. Enjoy your Summer Squash Noodle Bowl with your favorite toppings! For the full recipe, check out the [Full Recipe]. This blog post covered the fresh ingredients and simple steps for a Summer Squash Noodle Bowl. We explored tips for flavor and presentation to elevate your dish. Remember, you can customize with proteins or sauces to fit your taste. Store leftovers properly to enjoy them later. Embrace creativity with this recipe. Whether you enjoy cooking or want healthy options, this bowl is a winner. Get ready to impress your family and friends with your delicious creation!

Summer Squash Noodle Bowl

Dive into the refreshing flavors of a Zesty Summer Squash Noodle Bowl! This vibrant dish features spiralized zucchini and yellow squash, complemented by juicy cherry tomatoes, bell peppers, and creamy avocado. Perfect for a light meal, it's easy to prepare and bursting with nutrients. Ready to elevate your summer meals? Click through for the full recipe and enjoy a deliciously healthy bowl that will brighten your day!

Ingredients
  

2 medium zucchini, spiralized

1 medium yellow squash, spiralized

1 cup cherry tomatoes, halved

1 red bell pepper, thinly sliced

1 cup canned chickpeas, drained and rinsed

1 ripe avocado, sliced

1/4 cup fresh basil leaves, finely chopped

3 tablespoons extra virgin olive oil

1 tablespoon fresh lemon juice

1 teaspoon garlic powder

Sea salt and freshly cracked black pepper, to taste

Instructions
 

Begin by spiralizing the zucchini and yellow squash using a spiralizer or a julienne peeler. Once done, place the spiralized noodles into a large mixing bowl and set aside.

    Heat a skillet over medium heat and add 1 tablespoon of olive oil. Once the oil is hot, add the sliced red bell pepper. Sauté for approximately 3 minutes, or until the bell pepper begins to soften slightly.

      Incorporate the halved cherry tomatoes and rinsed chickpeas into the skillet. Cook for an additional 5 minutes, stirring occasionally, until the cherry tomatoes start to blister and soften. Sprinkle in the garlic powder, along with a pinch of salt and freshly cracked pepper to taste.

        While the vegetable mixture is cooking, take the spiralized squash and drizzle the remaining 2 tablespoons of olive oil and the lemon juice over it. Gently toss the noodles to ensure they are evenly coated with the oil and citrus.

          Once the bell pepper and tomato mixture is cooked through, carefully fold it into the bowl with the seasoned squash noodles. Toss everything together gently to combine, being mindful not to break the delicate noodles.

            After everything is mixed, add the chopped basil leaves and give the bowl one last gentle toss. Taste and adjust the seasoning with additional salt and pepper if desired.

              To serve, portion the noodle bowl onto individual plates or bowls. Top each serving with sliced avocado for a rich and creamy finishing touch.

                Prep Time, Total Time, Servings: 10 minutes | 20 minutes | 4 servings

                  Presentation Tips: For an eye-catching presentation, serve the salad in large white bowls to highlight the vibrant colors of the veggies. Garnish with a few extra basil leaves and a light drizzle of olive oil for added flavor and an appealing touch. Enjoy your refreshing and healthy summer bowl!

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