Zoodles, Voodles, Squoodles

Post author:Angel
Post published:March 4, 2021
Post category:March 2021 / March prep
Post comments:1 Comment

Zoodles are zucchini noodles, but are they vegetable = voodles or squash = squoodles when made with zucchini and yellow squash? Who cares, I like using both for the color and flavor. Surprisingly the texture comes out better when using this technique to remove some moisture and freeze them.

Summer squash contains a lot of water, freezing them makes the quite mushy, however if you remove much of the water you end up with a firmer “noodle”.

Trim down your squashes to a size that will fit into the spiralizer. And cut into zoodles.

There is always these bits that don’t get voodled, don’t discard those! Perfectly good bits of summer squash that will go well into my (link) chunky vegetable marinara later.

place a large colander over a large bowl. There will be a lot of water coming from these, you want to remove as much as possible.

The way to remove the most water? Salt. Liberally salt each layer as you go.

When all the voodles are cut, cover with a kitchen towel and let sit for an hour or so while you prep something else.

Look at all that liquid that comes out. Oh, but we aren’t done yet!

Angel

I have always cooked, I was that person who could make a meal from an empty fridge. I have lived alone and with large and small families, I have cooked for camps on wood stoves, and in professional kitchens. I have lived and worked all over the west from Montana, to Seattle to Arizona to San Diego. I have traveled, maybe not 'all over the world', yet, and have collected tastes recipes and techniques everywhere, and every one I meet.