A friend of mine introduced me to spaghetti squash a few years ago and I’ve been in love with it ever since. The only part that prevents me from making it more often is the process of cooking and scraping out the “noodles”. I do it though because pasta, I miss pasta. The thing is I recently found out I carry the gene for Celiac disease. I decided to get tested after months of constant stomach issues and the fact that my sister was diagnosed with celiac disease two years ago. While I am still in need of an upper endoscopy to give a final diagnosis, I’ve stopped eating gluten and magically my stomach issues have disappeared. How about that?! It was actually through an elimination diet that I discovered gluten was causing the problem, but that post is for another day.
TODAY WE TALK ABOUT ZOODLES!
I’ve had a vegetable spiralizer on my amazon wish list for as long as I can remember. Lucky me, my partner bought me one for my birthday. It’s a handheld compact version that doesn’t take up lots of counter or storage space, talk about a New York living must! Not only was it super easy to use, the process seemed much easier than trying to get my kitchen knife through a giant spaghetti squash without accidentally cutting off a finger. (I’m a bit accident-prone.) Plus, it was definitely a bit of an upper arm workout.
I always want light meals in the summer because the heat makes big heavy meals downright unappetizing. So even though this recipe is “pasta”, zoodles are super light and summer friendly. Cause hello, zucchini! With the addition of chicken, it will fill you up without leaving you feeling heavy. Not to mention the pop of flavor thanks to the garlic, lemon and crushed red pepper.
I think one of the best parts of having a spiralizer and making zoodles is knowing exactly what you’re eating, Vegetables. Talk about less guilt when you go back for that extra bowl, and oh did I go back for a second bowl. In all seriousness, though, zoodles are a great low carb, grain free, gluten free alternative to the processed complex carbs that are pasta. If you don’t have a spiralizer, you can click here and buy one like mine, or improvise and use a vegetable peeler to make long thin strips similar to lasagna noodles. (I recommend the spiralizer but clearly, the choice is yours.) Enjoy!
- 1lb of Chicken, cubed
- 3-4 medium zucchini
- 1 cup cherry tomatos, halved
- 1 clove garlic, minced
- 3 tablespoons olive oil
- 4 tablespoons parsley
- 1/2 onion, diced
- 1/2 tsp crushed red pepper flakes
- salt & pepper to taste
- Cube chicken, set aside
- Spiralize the zucchini, or if you do not have a spiralizer use a vegetable peeler to make long thin strips of zucchini.
- Pour 1 tablespoon olive oil in large skillet or pot over medium-high heat
- Once hot add zucchini noodles and sauté for 2-3 minutes, until noodles are tender but still crunchy.
- Strain noodles in colander and empty excess water from pot
- Pour 1 tablespoon of olive oil into dry pan, once hot add onion and chicken and cook until the chicken is brown, 8-10 minutes
- Add in tomato and parsley and simmer for 5 minutes or until tomatoes begin to soften and release their juice
- While simmering, in a separate dish combine lemon juice, garlic and one tablespoon of olive oil
- Add lemon juice mixture and zoodles into the pan
- Stir until mixed through and everything is heated
- Add red pepper flakes and serve
- Be careful not to overcook the noodles or else they will become mushy.