This dish is so easy to make – and even easier to remember! Think rule of 3 (and 1/3).
Despite its simplicity, it packs a flavor punch. So much so that this recipe was chosen by Better Nutrition Magazine to be served on the floor of Food Expo East, one of the biggest national food conventions.
It’s fastest as a raw dish, but in the colder months it’s nice to gently sauté the zoodles in a large ceramic non-stick sauté pan to warm and slightly soften them.
Feel free to top with a lean protein to make it a heartier meal, such as prepared tofu or tempeh, or just enjoy as is for a lighter meal or side dish.
As it’s quick, easy, tasty and made mostly of veggies, this is a stellar #mebootmeal!
Quick Curried Zoodles
*If you don’t have a spiralizer, you can use a regular vegetable peeler: Trim the ends off of the squash. Using the peeler (or a mandoline), slice the squash lengthwise into long, thin strips. It’s easiest to work inward from 4 sides making a square. Peel and use the entire squash from skin through to seeds.