- 2–3 pounds summer squash
- Trim the ends from the squash and use a vegetable peeler, julienne peeler to create ‘noodles’.
- If using a vegetable peeler, peel thin strips from the squash and then cut lengthwise into fettucini (1/4-1/2 inch wide), or pappardelle (1-1½ inches wide).
- If using the julienne peeler, drag the peeler from the top to the bottom of the squash creating long thin square strands.
- You can lightly steam or serve them raw with your choice of sauce.