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Squash Zoodles with Grilled Avocado

Menu PartEntree
Cuisine TypeAmerican
Spaghetti Squash Zoodles



Ribbon-like zoodles, typically fashioned from zucchini and other vegetables, gained popularity as a low-carb substitute for pasta. They can be formed with a spiralizer, mandoline or mixer attachment. At the AvoEatery in Dallas, a polished casual restaurant, the kitchen sautes zoodles made of zucchini, yellow summer squash and butternut squash with garlic, sundried tomatoes, basil and Parmesan cheese to form a base for grilled avocado halves. The veggie-centric dish is both colorful and healthy.


1 oz. canola oil

4 oz. butternut squash zoodles

5 oz. garlic, minced

4 oz. zucchini zoodles

4 oz. yellow summer squash zoodles

3 oz. sun-dried tomatoes in oil, drained and julienned

½ oz. fresh basil leaves, torn

½ oz. finely shredded Parmesan cheese

1 ripe but firm avocado, halved and grilled

Kosher salt and cracked black pepper, to taste


1. In large skillet over medium-high heat, heat canola oil. Add butternut squash zoodles; saute 1 minute.

2. Add garlic, zucchini zoodles and yellow squash zoodles to skillet; continue sauteeing until all vegetables are al dente

3. Stir in sun-dried tomatoes and basil; toss together to combine and heat through.

4. To serve, place zoodles in shallow bowl; sprinkle with Parmesan cheese. Arrange grilled avocado half on top of zoodles; season with salt and cracked pepper.

Photograph courtesy of Avocados from Mexico

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