Recently, Brandon got a craving for zoodles (spiralized zucchini, which resembles spaghetti). I have always been a pasta purists so I was a bit apprehensive to try it out. But once I picked up a spiralizer and swirled out some zucchini noodles, I realized this new ingredient would be a lot of fun to play with. After experimenting with bowls of solely zoodles and sauce, vs mixing half zoodles with equal amounts of spaghetti, Brandon and I have determined that we like the 50/50 recipes best. You can use durum wheat spaghetti like I have, or your favorite gluten-free pasta. I like the Italpasta GF pastas. 

You can top zoodles with anything you'd put on regular pasta. I made a rich and flavorful dairy-free, nut-free kale pesto, with cubes of roasted butternut squash, and prosciutto cracklings. The flavors are absolutely incredible and so unbelievably fragrant. I use pumpkin seeds (Super Seedz brand) instead of pine nuts in my pesto, and I also load it up with kale leaves in addition to fresh basil. Butternut squash is a nice nod to fall, while adding vibrant colour and creamy texture to the dish. It's very simple and easy to make, and is perfect for a weeknight meal.

Free from peanuts, nuts, dairy, egg, soy, fish, shellfish
Alternative to cooked spaghetti: gluten-free noodles, or double the amount of zoodles and omit pasta entirely

Ingredients
One zucchini, spiralized
1 tbsp. olive oil
1/4 tsp salt
1 cup peeled and diced butternut squash
2 - 4 slices of prosciutto
about 1/4 cup of the pasta water
2 servings cooked spaghetti

Kale pesto
1/4 cup Super Seedz Salt Pumpkin Seeds
1/3 cup olive oil
1/4 tsp salt
8 - 10 basil leaves
2 1/2 cups fresh kale leaves

First, roast the butternut squash. Line a baking sheet with parchment paper and set the oven to 375F. Spread the squash cubes out on the tray and drizzle the oil and salt over them. Toss them around so that the squash cubes are evenly coated. Roast for 35 - 40 minutes, or until golden brown and crispy around the edges.

Next, prep the prosciutto. Lay the slices out in a dry non-stick pan and heat on medium heat until the meat looks blistered, browned, and dry. Remove it from the pan and leave on a plate or cutting board to cool. Crunch it up with a knife just before serving.

Prepare the pesto next. Add the seeds, salt, and oil to a food processor and pulse continually until smooth. This could take a couple minutes. Add the basil and kale and continue blending until smooth. 

When the pasta is cooked, it's time to assemble. Be sure to reserve about 1/4 cup of pasta water before draining. Add the pasta water, spaghetti, zoodles, pesto, and roasted squash to a large mixing bowl. Toss well, until everything is well coated in pesto and the zoodles and noodles are evenly distributed. Sprinkle the prosciutto cracklings on top.

Serves 2 for first course or 4 for main

Purchase Super Seedz Pumpkin Seeds in 7 delicious flavors here.