Squash Your Carnivores Will Actually Eat


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.

Ocean City Farmers Market

And Bacon…

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.

Bacon Olive Oil

And Guac

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.

Carnivore Approved

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!

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Sweet and Spicy Squoodles
Serves 4
"I'm gushing over squash right now - you need to write this down!" - gluten free & paleo, dairy free, sugar free
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Cook Time
20 min
Cook Time
20 min
146 calories
20 g
6 g
7 g
3 g
3 g
264 g
56 g
14 g
0 g
4 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 146
Calories from Fat 66
% Daily Value *
Total Fat 7g
Saturated Fat 3g
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 6mg
Sodium 56mg
Total Carbohydrates 20g
Dietary Fiber 4g
Sugars 14g
Protein 3g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 1 Tomato
  2. 2 Summer squash
  3. 1 Medium red onion
  4. 1/2 cup mango (frozen chunks) or fresh chopped
  5. 1 pint ground cherries
  6. 1 tbs avocado oil
  7. 2 tbs bacon grease OR bacon flavored olive oil
  8. 2 spritzes of vinegar
  9. Cayenne pepper
  10. Salt
  1. 1. Preheat oven to 400 degrees F
  2. 2. Chop tomato and onion, put in glass baking dish with mango &
  3. 3. Spritz with vinegar (or dump 1 tsp and stir)
  4. 4. Cook for 10 minutes
  5. 5. Make your squash into noodles, using a sprializer (see shopping list in post for link)
  6. 6. Take your mix out of the oven, bump temp up to 425 degress.
  7. 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!!
  1. low carb: cut tomatoes & mango in half, eat as a side instead of main course. Add fat for keto.
  2. vegetarian: use avocado oil instead of bacon grease or bacon infused olive oil
  3. www.laugh-often.com | Jenna Graziani
Laugh Often https://laugh-often.com/
Shopping List:

This is the spiralizer I have – you NEED THIS!

One of my favorite oils – good for high heat


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Squash Your Carnivores Will Actually Eat




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