Zoodles are the new noodles and now Sunday has gotten even healthier in my book!  Now you can have your pasta Sundays sans the guilt and gluten.  This meal is a great way to fuel up for the week and have some leftovers for lunch(es) and/or dinner(s).

Now grab a spiralizer and get to work!  I’m a fan of the Kinzi brand which is great for creating a healthy alternative to spaghetti by using various vegetables to become ‘noodle-like.’  Some vegetable options that are great for spiraling include zucchini, squash, carrots, and beets.

Ingredients:

• 3 yellow squashes (ea); raw and spiralized
• 3 beets (ea); raw and spiralized
• 3 carrots (ea); raw and spiralized
• 4 c of cherry tomatoes; halved
• 2 tbsp garlic; minced
• 1/3 scallions; minced
• 1/2 c olive oil
• 1/2 c cilantro; minced
• Eyeball amounts to create an Italian blend: chili powder, garlic powder, coriander, clove, garlic, cardamon, cumin, and salt
• 12 oz sausage of choice

Methodology:

1. In a saucepan combine the olive oil, garlic, cilantro, and scallions to simmer over medium-high heat for 5-10 minutes.  Toss in cherry tomatoes and cover saucepan allowing the tomatoes to cook in the oil mixture for 5-10 minutes.  Remove from heat.
2. Saute the raw zoodles with a splash of olive oil until slightly tender then remove from heat.  Divide the zoodles into four portions.  Drizzle the tomato mixture over the zoodles.
3. Cook sausage as usual and chop into various chunks.  Top the zoodles and tomato mixture with sausage.
4. Happy Game of Thrones (GOT) watching day!

xxx – Sarah