Zoodles provide the perfect solution for a lighter “pasta” dish that is still full of flavor. The slightly al dente zucchini noodles, mixed with a thick and savory marinara sauce, is a scrumptious combination that will keep you coming back for more.
It seems the entire blogosphere is preparing for Super Bowl Sunday. So, as you’d figure, game day appetizer ideas are aplenty. In addition to my pizza dip, these simple meatballs would be a fantastic snack to make for the game.
If you’re looking for more ideas, check out the pages below:
After making spaghetti squash a few weeks ago (here), I wanted to cook with the vegetable again and make it the star of the meal, instead of just a side dish. I used ingredients I already had in the pantry and fridge to make a homemade marinara sauce. Conveniently, I had a bottle of my favorite pinot noir on hand to add to the marinara.
I actually prefer substituting spaghetti squash for noodles such as penne, linguine or farfalle. The vegetable changes the standard heavy and carbohydrate-filled pasta dish into a much lighter, and of course, healthier, meal. The variety of textures in the dish is also pleasant, from the slight crunch of the squash, to the softened tomato chunks to the small bits of onion and garlic.
I’m now on a mission to find other unique ways to use spaghetti squash. If anyone has recipe suggestions, I’d be happy to hear. :)