Patty pan squash is a summer squash.
Spicy patty pan pasta is a good low carb veggie pasta because the “noodles” are made out slivers from a patty pan squash. I make the patty pan noodles by taking a vegetable peeler, and slicing it into small slivers of the patty pan squash, which mimic the noodles of pasta. After the patty pan squash “noodles” have been created, I saute these in a pan with a little bit of oil, organic tomato sauce, garlic, cilantro (or whatever herbs I have on hand), and some ground up habanero peppers.
This is a spicy dish, and I have always preferred a bit of spice because it means I can cut down on the amount of salt I add to a dish. Actually, I do not put any salt in this dish whatsoever, but if you are making a patty pan squash a bit more on the mild side, you could opt for a garlic salt mix that has less salt, and which is mixed with ground up garlic and herbs to add more flavor to a dish.
Not everyone is a vegetarian, but dishes such as patty pan squash pasta is a creative meal for those nights when you just do not feel like eating meat. Also, people who cannot eat meat on certain days of the week might opt to make squash dishes, which are low carb and high in flavor. If you are vegetarian or vegan, this dish is perfect for your because there is absolutely no dairy or animal products the spicy patty pan squash pasta.
Sweetbearies, this looks like a delicious dish. The idea of making noodles out of squash is an interesting one. Do they have the same texture as regular noodles?
It tastes more like sauteed squash, but I like how it is low carb. Actually, I feel lighter eating the patty pan squash with tomato sauce that I create than when I eat regular noodles. I just call them noodles for the purpose of knowing there are substitutions for these. I know people who are diabetic and people who cannot eat gluten, so squash “noodles” are a good option for them.