I have harvested a huge crop of Tromboncino Squash this year.  This squash is an Itlaian heirloom that is delicious when used either as a Summer Squash or, when allowed to ripen and used as a Winter Squash.  Here’s a link to more information: en.wikipedia.org/wiki/Tromboncino_(squash)

When it is picked while still green or even slightly green, it has a mild nutty flavor. What I really love about it is, that, when cooked while still green,  it never gets mushy.  It retains a nice semi-firm texture.  This makes it perfect for making spiralized squash noodles out of it.

I’ve been making spiralized noodles all summer using a small hand held device. That was Ok for small squash and small amounts of noodles, but now I had lots of big green squash. 

Troboncino squash vines keep producing until frost, so, along with the mature squash, there were still several green squash. 

They were pretty big. When I saw how big some of the squash were and how many I had to harvest, I decided to invest in an attachment for my Kitchen Aid mixer. With an attachment, I could process larger pieces of squash and, hopefully,  freeze it.

Here’s the attachment that I bought.


It works great. I managed to process five squash today into very nice spiralized noodles in a very short period of time.  It took me no more than an hour and a half to make the noodles, steam blanch them and package them into freezer bags.

Here’s the noodles in bags and one of the squash. I ended up with 11 quarts of noodles.


Of course, this attachment would also work great with other summer squash.

I’m also going to use it to spiralize some sweet potatoes.  I’ve been experimenting with spiralizing them and then cooking them up into fries.  I’d like to dehydrate some and see how that works for storing them. That would keep the mice from getting into them all winter in the basement.

For a treat, I also spiralized two white potatoes that got fried up for lunch. They cooked up light and crispy. YUM!

Cooking with Love in My Nonesuch Kitchen,


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