Thursday, January 09, 2014

Butternut Squash Nooch Sauce for Zoodles or Noodles

I am absolutely obsessed with zoodles.  I am typing and saying the words zucchini noodles or  zuke noodles so often now that I am  officially changing the name to zoodles, just to save me some strokes and some breath!

But I am not only obsessed with writing and talking about them, and taking pictures of them on my plate, I am completely obsessed with eating them… I think that The Captain is afraid I am going to start turning green, but at least I have finally cut back to eating them only every other day now.

I think the spiralizer is the most phenomenal gadget I have ever owned… and I do love my little gadgets.

This Butternut Nooch Sauce was developed one day earlier this week. I was challenged to go without eating meat that day, and decided to use some nutritional yeast as as one of my protein sources.  And I figured, why not partner it with one of my favorite foods… Butternut Squash?

I do like nutritional yeast.. it is a bit salty and it has a lot of protein and only a little fat, and lots of Vitamin B.  It is a nice thickener, and sometimes adds a cheesy flavor to a dish as well. 

If you like, you could try coconut milk, instead of almond milk here.  And you can use any Winter Squash in this sauce and get similar results I am sure… and a similar nutrition profile as well. If you are very hungry, eat the whole thing.  I did. If not, save the leftovers in the fridge overnight or share it with a friend.

Butternut Squash Nooch Sauce

Butternut Squash Nooch Sauce
Makes 1 large serving
  • 1 cup cooked squash, mashed
  • 4 Tbs nutritional yeast
  • 2 cloves garlic, peeled, smashed and minced
  • 1/2 cup Almond Breeze, unsweetened original flavor
  1. Blend all ingredients together well in a medium bowl, and pour over zoodles or regular pasta.
  2. Using 2 spoons, toss the sauce with the zoodles to coat them, and then serve.
Per serving, sauce only.
Weight Watchers P+ = 3.
Calories 137; Protein 8g; Carbohydrate 24g; Fat 2g; Fibre 6g.

Jan 6 Butternut Squash Nooch sauce for zoodles 001

Jan 6 Butternut Squash Nooch sauce for zoodles 003


What do you think? Do you use squashes to make sauces, too?
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6 comments:

  1. Laura @ Mommy run fast10 January 2014 at 04:56

    Yum! Looks delicious. I would love to get a spiralizer!

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  2. Kierston10 January 2014 at 05:20

    I must use my zoodle gadget! I've had it forever and just haven't taken it for a ride yet lol

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  3. lurks4recipes10 January 2014 at 05:27

    Sounds yummy. Just curious, are you eating this cold, or are you warming the sauce. I was thinking of using left-over squash but think I would like it warm.

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    Replies
    1. Elle10 January 2014 at 14:02

      I used squash that was a bit warm from the oven after having roasted it. So it was room temperature, as were my zoodles... but yes, warm up the squash before mixing in the other ingredients would be a good idea.

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  4. Unknown10 January 2014 at 06:24

    Kyndra at Peace, Love and Low Carb is a huge Zoodles fan. She talks about them so often, makes me want to try. I've never used squash to make a sauce, this looks yummy.

    ReplyDelete
  5. Teamarcia10 January 2014 at 08:42

    Looks amazing. I have not used squash to make sauce, but I will now! I think I need a spiralizer too!

    ReplyDelete

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