Squoodles and Bacon and Guac – OH MY!
What’s a squoodle? Why, I’m so glad you asked! They are summer squash, made into noodles. Kind of like zoodles, but with a different squash variety. Yeah, you’ll need a spiralizer, but I promise – it’s worth every penny. This recipe came from that all-too-familiar place of, “We have all of this stuff – what do we do with it?!”
Because we get a bi-weekly farm share and I have an obsession with farmers’ markets, we eat a lot of seasonal food. Not only does everything taste better fresh, but your body actually likes seasonal foods better than out-of-season produce. Speaking of seasons.. summer is almost over. YUCK. So, I managed to cram in another trip to the shore, where I got to explore the Ocean City Farmers’ Market.
At the market, my cousin and I grabbed a coveted iced coffee, then waited for the rest of the fam to nom on some breakfast. Well, I got super distracted. I saw an olive oil stand – and I became nostalgic for my fresh, local California olive oil (yeah, I was pretty spoiled). I actually stopped buying olive oil from the store, because it just doesn’t taste as good. Actually, that’s an understatement – the store-bought stuff tastes terrible. I would rather eat dirt.
With that, my curiosity got the best of me and I tried a few flavors of this new-to-me olive oil. WELL GUESS WHAT?! They had bacon infused olive oil. OH. MY. GOD. So obviously that’s the one I got my hands on (they ship, don’t worry). And they told me where to get bacon on a stick. So basically I met my soul mates.
As if it couldn’t get better with heavenly olive oil, I was told by my family that this Farmers’ Market was home of the Best Guacamole Ever. Since I’m not eating corn right now, I couldn’t try this coveted fresh guac at the market (but the chips were gluten free!) so I put my faith in Anita’s Guacamole and their friendly staff, and bought myself a tub. Well, let me tell you – I have zero regrets. This stuff is amazing. Fresh, tangy, and just the right amount of spice! 10 out of 10.
OH MY – Squash!
After my lovely time at the beach with family, I wanted to put my delicious stuff to use. One weird, but amazing, ingredient that showed up in our farm share was a pint of ground cherries. I had never heard of them before, and they were so odd to me – but a quick search on the web told me it would be good in anything sweet or savory, so I thought, why not do both? Tossed in with some fresh Jersey tomatoes and summer squash, this squoodle recipe was born.
I have to give credit to my beau, for coming up with the term squoodle. It was his idea when he said “Can we zoodle the squash like zucchini? Squoodles?!” And with that, we combined our super powers and came up with this delicious, sweet and savory recipe. Have you squoodled your squash before? What local food are you all about these days? Don’t forget to check out the shopping list at the end of the post!
If you’re just getting started on this gluten free journey and feeling overwhelmed, check out my community coaching program right here.
- 1 Tomato
- 2 Summer squash
- 1 Medium red onion
- 1/2 cup mango (frozen chunks) or fresh chopped
- 1 pint ground cherries
- 1 tbs avocado oil
- 2 tbs bacon grease OR bacon flavored olive oil
- 2 spritzes of vinegar
- Cayenne pepper
- 1. Preheat oven to 400 degrees F
- 2. Chop tomato and onion, put in glass baking dish with mango &
- 3. Spritz with vinegar (or dump 1 tsp and stir)
- 4. Cook for 10 minutes
- 5. Make your squash into noodles, using a sprializer (see shopping list in post for link)
- 6. Take your mix out of the oven, bump temp up to 425 degress.
- 7. Add squoodles, salt, bacon grease, two shakes of cayenne pepper, and stir. Bake for 10 more minutes. You can add a spritz of vinegar for good luck. ENJOY!!
- low carb: cut tomatoes & mango in half, eat as a side instead of main course. Add fat for keto.
- vegetarian: use avocado oil instead of bacon grease or bacon infused olive oil
- www.laugh-often.com | Jenna Graziani