Ester Jiron

Pumpkin Masala Zoodles


This recipe was created purely from what I had in my pantry that day, which made this easy and quick without having to buy anything extra at the grocery store.

One of my favorite kitchen tools is the Paderno Spiralizer which allows you to create noodles from any vegetable that is suitably shaped to fit the blade of the Spiralizer. It makes it extremely easy to make quick dishes that are gluten free, could be eaten raw and a huge plus…. easy to clean.


  • 2 Zucchini
  • 2 Summer squash
  • 1 Can pumpkin puree 
  • 1 Tbs low sodium soy sauce
  • 4 Tbs tandoori masala spice          
  • 2 Tbs Turmeric powder
  • 2 Tsp Ground ginger
  • 1 Tsp Pink Himalayan salt
  • Half a lemon




Once you have Spiralized all you you’re veg you can set it aside and add the rest of the ingredients into your deep pan. There is no order in which the sauce should be made which is why this is easy and quick to put together. Once the sauce has simmered for 10 minutes then add zoodles.


  Cook for 8 minutes while tossing the zoodles so they all cook evenly. DO NOT let it boil because you run the risk of over cooking the zoodles and ending up with a soggy mess  :-?, so allow them to cook until al dente.




I topped my zuchinni zoddles with fresh cilantro, which I add to everything! Cilantro pairs extremely well with any kind of indian flavors. 

1 Discussion on “Pumpkin Masala Zoodles”
  • Not a vegan but i gotta say…. recipes like this can make me become one. for like a day… but still. that’s a pretty big deal.

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