Zucchini and Yellow Squash Noodles with Turkey Sausage Bolognese is a dish so hearty and satisfying, you won’t miss the pasta!

Zoodles with pasta sauce on a plate

I’m a little bit embarrassed that I bought a spiralizer that I had to have at the beginning of summer, then got so busy that it sat in the cabinet until I got back from vacation last week and used it.  Have you ever done that?  I also bought a pasta machine after I finished cooking school and it still sits in the boxed unused.  

These squash noodles happened first because they’re a lot easier to make than fresh pasta, and yeah…it does happen to be squash season, too. 🙂

Zoodles with pasta sauce on a plate

The funny thing about my new spiralizer is that I didn’t realize there were no instructions in the box until I went to use it. 

I decided to wing it, and it was so easy to figure out that I was cranking out veggie noodles in no time.

Overhead shot of zoodles with pasta sauce on a plate

I spiralized my zoodles  using the thicker noodle attachment, and sautéed them up in a large pan with olive oil for about 3-5 minutes.  

You want them to be al dente just like pasta — we want a nice, little crunch, not soggy, lifeless squash noodles.

This pasta sauce is basically my trusty stand-by as I love using turkey sausage over beef on most days.  It’s loaded with turkey sausage and cremini mushrooms, and I always, always use San Marzano crushed tomatoes.  This sauce is full proof, and it freezes well.  For this recipe I used half of the batch, and froze the rest for a busy weeknight dinner emergency.

This meal is so hearty and delicious, you won’t miss the pasta one bit!  The squash noodles are every bit as satisfying, yet still light so you don’t feel weighed down.  And of course they’re naturally gluten free!

You betcha I won’t wait as long to use my spiralizer next time…I have endless ideas for other veggie and fruit noodles. 

Close up of zoodles on a plate topped with pasta sauce
Zoodles with pasta sauce on a plate

Zucchini and Yellow Squash Noodles with Turkey Sausage Bolognese

Zucchini and Yellow Squash Noodles with Turkey Sausage Bolognese is a dish so hearty and satisfying, you won’t miss the pasta!

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For the turkey sausage bolognese:

  • 2 tablespoons extra virgin olive oil divided
  • 8 ounces cremini mushrooms washed and sliced
  • 1 onion peeled and chopped
  • 2 garlic cloves minced
  • 1 lb. mild Italian turkey sausage
  • 56 ounces crushed San Marzano tomatoes 2 large cans
  • 1 tablespoon sugar
  • 1 tablespoon tomato paste
  • 1 tablespoon dried basil
  • ½ tablespoon dried parsley
  • ½ teaspoon dried oregano
  • salt and pepper to taste

For the squash noodles:

  • 1 tablespoon extra virgin olive oil
  • 2 small zucchini stem and bottom removed
  • 2 small yellow squash stem and bottom removed
  • salt and pepper to taste
  • grated parmesan for serving


Prepare the bolognese:

  • In a large skillet or dutch oven, heat 1 tablespoon olive oil over medium heat. Add the mushrooms, sprinkle with salt and pepper, and cook until the liquid evaporates and the mushrooms have softened and browned, about 5 minutes. Place in a bowl and set aside.
  • In the same skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the onion and saute 8 minutes or until translucent. Add the garlic and saute 30 seconds more. Add the turkey sausage to pan and break up with a wooden spoon. Cook about 5 minutes or until no longer pink.
  • Add the crushed tomatoes, sugar, basil, parsley, oregano, mushrooms, and salt and pepper, to taste, and stir to combine. Bring to a boil and reduce the heat to medium low and simmer for 20 – 30 minutes. Check the seasoning, and add more salt if necessary. You will only need half of the sauce for this recipe.

Prepare the noodles:

  • Spiralize the noodles according to your spiralizer instructions. Break up the noodles into about 5" lengths. Heat the olive oil in a large skillet over medium heat. Add the squash noodles, salt and pepper, to taste, and saute 3-5 minutes, or al dente. Do not overcook.
  • Place the noodles in a large bowl and toss with about half of the bolognese. The remaining sauce may be frozen for future use. Serve with grated parmesan and enjoy!


Calories: 416kcal, Carbohydrates: 22g, Protein: 33g, Fat: 23g, Saturated Fat: 4g, Polyunsaturated Fat: 16g, Trans Fat: 1g, Cholesterol: 105mg, Sodium: 945mg, Fiber: 5g, Sugar: 13g

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

Did you try this recipe?Be sure to tag @flavorthemoments with the hashtag #flavorthemoments on Instagram so I can see what you made!

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