Squash noodles with crab and jalapeño from Deep Run Roots: Stories and Recipes from My Corner of the South (page 348) by Vivian Howard

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Notes about this recipe

  • SheilaS on September 02, 2017

    I really enjoyed making and eating these squash noodles. I used both yellow and green zucchini and they cooked at different rates so it was a bit of a balancing act to get them both cooked but not too limp. When making the noodles, avoid getting into the seedy part of the squash as that will turn mushy and cause the noodle to fall apart - tastes fine, just not pretty! I garnished with lemon zest & grated salted egg yolk.

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