Sweet & Spicy Curry Squash Noodles

butterfly Serves: 3-4

Written By Eydie Desser


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If you like sweet and spicy, you’ll want to make this curry in a hurry for summertime deliciousness.  I used yellow zucchini squash, as it is sweeter than the green variety of zucchini, making  this dish a sunny yellow color that will warm your heart with joy!  Added benefit: you’ll get a huge nutrition boost for your buck with these superfood herbs and spices. It’s seriously so good you’ll want to make a double batch!

Equipment needed: Spiralizer or Vegetable Peeler


For the Noodles:

(Makes about 6 cups)

3 large yellow zucchini, spiralized, or (use vegetable peeler to make thin strips)  
For the Curry Sauce:

(Makes 2 cups)

  • 2 navel oranges, peeled and quartered
  • 1 cup cherry tomatoes  
  • ¼ cup raw, unhulled sesame seeds
  • 2 Medjool dates, pitted
  • 2 cloves garlic, mashed, or more to taste
  • 1 tablespoon thinly sliced basil
  • 2 teaspoons turmeric powder
  • 2 teaspoons curry powder
  • 1 teaspoon minced red fresno chili, or more, to taste
  • ½ teaspoon smoked sweet paprika
  • ½ teaspoon freshly ground black pepper, or to taste
For the Garnish:
  • ¼-½ teaspoon minced fresno red chili pepper
  • ¼-½  cup basil, thinly sliced
  • 6-8 cherry tomatoes, thinly sliced into rounds


  1. Place the spiralized squash in a large bowl. 
  2. To make the curry sauce place all of the ingredients in a high speed blender.  Blend until completely smooth and creamy.  Taste and adjust seasonings, adding more pepper, garlic, and/or Medjool dates, to your liking. 
To Serve:

Pour the dressing over the noodles and toss to combine.  Sprinkle minced red chili, sliced basil, and sliced cherry tomatoes on top.

butterfly Cook's Notes:

If you’d prefer your dish warm, just steam the squash until soft and warm the sauce in a small saucepan while the squash is steaming.  Oh so good either way.

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