This zoodles are my new favs! They are better then zucchini because of their density and ability to hold their texture. I added pesto and turkey, but you can do marinara, or just keep it vegetarian. If you don't have a spiralizer, use a veggie peeler and just shave it thin.
⅓ of a butternut squash or 2-3 small zucchini made into noodles with a spiralizer, julienne peeler or mandolin
4 Tbsp Brain Octane, MCT oil, or avocado oil
½ red onion, sliced thinly
¼ cup mushrooms, sliced thinly
1 pound organic ground turkey/grass fed ground meat, 4oz piece fish or its amazing vegetarian
MAC NUT PESTO RECIPE (can make up to 2 days before)
• Make your zoodles in whatever method you prefer. If using zucchini, when they are made salt them and lay them on a paper towel so they release their water before cooking. ( You don’t want a watery mess) Set aside for at least 20 minutes, while they release their moisture.
• Make pesto, set aside.
* If using Zucchini: Press the salted zoodles between dry paper towels or another clean dishrag, to remove the excess moisture.
• Heat half of the oil in a large pan over medium heat. Add the mushrooms and onions to the pan. Sauté until cooked through, about 5 minutes. Remove from pan and see aside.
Cook ground meat with 2 tbsp of remaining oil about 5- 7 minutes.
• On low, add the zoodles and the pesto with veggies, and saute until warm, about 5-7 minutes and stir until combined. Enjoy!