Zoodles and Squash Noodles Three Ways (Gluten Free, Dairy Free)

I know I've talked about this before, but convenience shortcuts at the expense of healthy choices is not my cup of tea. I would almost always rather make my own version if it means ensuring that I'm eating organic, healthy, whole foods whenever I can.

Sometimes though, life happens, and you need a little help where you can get it. Even better when shortcuts end up being healthy ones! 

Because I don't have a spiralizer at home, I'm so grateful that places like Whole Foods have pre-spiralized zucchini noodles (zoodles) and squash noodles that I can toss with my favorite sauces for a quick, easy, and healthy real-food meal.

I've included here three different sauces to prepare that go great with zoodles, or even your favorite gluten-free grain-based noodles (my favorites are brown rice noodles in any shape!).

All three sauces are dairy-free, of course, and so versatile, so keep them in mind to top other dishes, including chicken, fish, macro bowls, and anything else you can think of!

Zoodles or Squash Noodles with Basil Pesto Sauce

Ingredients: 1 cup basil 1/2 cup spinach 2 cloves garlic 1 tsp lemon juice 2 tsp pine nuts or walnuts (either work wonderfully!) 1 TBSP olive oil pinch of sea salt 2 cups pre-spiralized zucchini or squash noodles from Whole Foods Market (you can find them in the produce section with the pre-cut veggies)

Directions: 1. To make the pesto, add all ingredients to a small food processor and pulse on high until blended (it’s okay for it to be a little textured, but you want all of the basil leaves, garlic, spinach leaves, and pine nuts to be fully broken down and mixed in).

2. To cook the zoodles, add a light drizzle or spray of ghee, coconut oil, or avocado oil to a small pan over medium heat. Once the oil is hot, add the zucchini noodles (zoodles) or squash noodles to the pan, and sautee for about 5 minutes until cooked through. Remove from heat, toss in the sauce, and prepare to serve.

Makes 1 or 2 servings


Zoodles with Avocado Tahini Garlic Sauce

Ingredients: 1/2 small avocado 1 TBSP tahini (my absolute favorite tahini is 365 Everyday Value brand from Whole Foods) 2 tsp lemon juice 1 clove garlic 2 dashes smoked paprika 2 dash ground cumin 1 dash red pepper flakes 2 pinches sea salt or Real Salt 1.5 TBSP warm water

Directions: 1. To make the sauce, add all ingredients to a food processor or high-speed blender and pulse until well combined and smooth. Season to taste.

2. To cook the zoodles, add a light drizzle or spray of ghee, coconut oil, or avocado oil to a small pan over medium heat. Once the oil is hot, add the zucchini noodles (zoodles) or squash noodles to the pan, and sautee for about 5 minutes until cooked through. Remove from heat, toss in the sauce, and prepare to serve. Garnish with extra smoked paprika and red pepper flakes if desired.

Makes 1 or 2 servings.


Zoodles with Thai Peanut Sauce

Ingredients: 2 TBSP peanut butter (unsweetened! Any nut butter you buy should be nothing but nuts, and maybe salt. If you ever see added sweeteners of any kind, it's a no-go). 1 TBSP coconut aminos 1 tsp red chili flakes juice of 1 lime 1.5 tsp sesame oil 1.5 TBSP warm water pinch of sea salt or Real Salt (plus more to taste)

Directions: 1. To make the sauce, combine all ingredients in a small bowl and whisk together until well combined, or add all ingredients to a food processor or high-speed blender to combine.

2. To cook the zoodles, add a light drizzle or spray of ghee, coconut oil, or avocado oil to a small pan over medium heat. Once the oil is hot, add the zucchini noodles (zoodles) or squash noodles to the pan, and sautee for about 5 minutes until cooked through. Remove from heat, toss in the sauce, and prepare to serve.

Makes 1-2 servings.


Thanks to Whole Foods Market Montgomery County for generously providing the ingredients for this recipe, and thanks to you for reading!