Move over spaghetti squash, there’s a whole new pasta-shaped veggie on the market. Actually, there’s an array of new options thanks to a small, affordable kitchen appliance called the spiralizer.

The spiralizer can take just about any vegetable ― our favorite option is zucchini ― and turn it into noodles for a healthier alternative to pasta. Zucchini noodles are not only a great way to use up the overwhelming supply of summer squash, but they’re also delicious.

The zucchini’s subtle flavor makes zoodles a perfect stand-in for pasta. (Bonus: eating a plate of them gets you closer to satisfying your daily requirement of veggies.) Some zoodle recipes call for sautéing the zoodles, while others blanche them or leave them uncooked. Just make sure that you eat the raw noodles quickly, before they begin to sweat and fill your bowl with zucchini water.

Now get to it with these recipes below.