Zoodles and Sauce

It's zucchini season! If you're not overwhelmed by zucchini from your garden, then you're probably getting gifted some. But even if neither is the case for you, it's pretty cheap at the store right now. What to do with all of this wonderful, green veggie goodness?

Here's a favorite of mine that I discovered a few months ago. Zoodles - zucchini cut into noodle-like strands, topped with sauce. Oh yum! Here's how ...

First, a list of ingredients: zucchini, olive oil, sauce. Pretty uncomplicated.

While the sauce is heating on the stove, cut off the ends of the zucchini, and then cut it into 3 equal pieces.

 Using a mandolin on the thickest setting, run the zucchini over the blade several times, until ...

... you get to the seeds. Then rotate the zucchini in your hand, and repeat slicing all on sides.

Stack the slices of zucchini. Slice into thin sticks. (Sorry for no picture on slicing; somehow, I deleted it.)

In a skillet, warm a little bit of olive oil over medium heat, and add the zucchini sticks. Saute for 3-4 minutes, until all of the zucchini is cooked.

Place your freshly made zoodles in a bowl.

Top with warmed sauce.

And enjoy your delicious, healthy lunch!

I mean, it's SO good that my self-proclaimed picky-eater father-in-love says, "That's pretty good!" Whoa! Give it a try!

Spaghetti Squash & Pesto - a Healthy Lunch for Adults

For the most part, I've focused on healthy lunches for kids. But what about the rest of us? We need healthy lunches too! Plus, it'd be helpful if the lunches were premade, appealing, portable, appetizing, ready-to-go ... I could go on. Here's one of my current favs!
Spaghetti Squash with a dollop of pesto.
Easy, nutritious, affordable and definitely packable.

To make this delicious lunch entree:
(1) you'll need a spaghetti squash (obviously), a cutting board, a sharp knife, a spoon and fork (not pictured) and a baking dish.
(2) Cut the squash in half lengthwise, and scrape out the seeds.
(3) Next place the squash cut-side-down in the baking dish, add a little water, and cover with plastic wrap.
(4) Microwave about 10-12 minutes, depending on the size of your squash.

Once the squash is cooked, carefully remove the plastic wrap, and lift out the squash half using an oven mitt. It's gonna be HOT!

Here comes the fun part: with a fork, scrape the flesh of the squash. It will naturally shred into spaghetti-like strands!

Throw the spaghetti squash strands into a bowl, and top with a bit of butter, cheese or sauce. I used a few dollops of homemade pesto. Delicious! And so good for you!

If you're packing your lunch to go, just put it into a Rubbermaid-type container, and reheat once lunchtime rolls around. I'll bet you'll be the envy of the lunchroom!