I don’t know how many of you have tried zucchini noodles, but they are very versatile and cook up nicely. Many people I know own a spiralizer, which easily makes zucchini noodles. I have not dabbled in that yet, but I have found a number of stores carry them already spiralized without much added cost. I tend to use them with more Asian-inspired recipes. If I am making a healthy Italian meal, I always go with spaghetti squash. That recipe is super easy, so I will share it quickly before moving on.
To make spaghetti squash, all you do is cut it lengthwise, brush it with olive oil, pink salt and pepper and roast open-face down in a pan at 400 for 45min. The inside of this squash turns into stringy goodness that is very reminiscent of true spaghetti. I like to place the half inside a bowl, put whatever sauce and meat I cooked right inside and serve it that way. (And there you have recipe #1)
Recipe #2: AG Asian “Noodles”
- Buy or make zucchini noodles. Place on side.
- In a medium saucepan saute two chopped and crushed garlic cloves in 1 tablespoon coconut oil over medium heat
- Add 2 cups raw spinach (not packed in)
- Add 1.5 cups of zucchini noodles
- Add ½ tsp each of black pepper, pink salt and garlic powder
- Let cook with cover on about 3 min, stirring frequently.
- Create a hole in the center and add one whole egg and one egg white
- Cook with lid off another 3 minutes, stirring frequently.
- Add ⅓ cup cashews (I added Trader Joe’s Thai spicy cashews for a little flair)
- Continue to stir another 2 minutes.
- Serve and enjoy.