This quick dish is so simple, I’m not even sure it qualifies as a “recipe.”
Here’s what you need:
2 yellow squash, peeled (zucchini squash also works great!)
2 ounces of raw goat cheddar
Salt (Himalayan pink crystals are my favorite)
Prepare your squash “noodles” using a spiralizer (this is the one I have):
Note: If you don’t have a spiralizer, you could use a vegetable peeler to make fettucinni-like noodles, or even use a grater (or salad shooter) to make a shredded “pasta!” Once you’ve got your noodles, roughly chop them (to make them more elbow-like).
Next, throw your pasta in a skillet with a splash of water to keep them from sticking.
These noodles tend to release a bit of water during cooking, so drain well after cooking:
Return drained noodles to the hot skillet, toss with 2 ounces of shredded raw goat cheddar, and season with additional salt and pepper, as desired. (Paprika or turmeric would also be nice for a touch of color, too!)
Serve piping hot!
If you can’t get your hands on raw goat cheddar, pasteurized goat cheese would work great as well! Goat cheese is easier to digest than cow’s milk, making it more detox-friendly, but feel free to use any type of cheese you like. And go wild with toppings! Next time, I think I’ll throw in some cooked cherry tomatoes or asparagus!
I’ve actually been enjoying this stuff the past two nights in a row, and have tried it with both yellow squash and zucchini noodles. I actually think I prefer the taste of the zucchini noodles, but they do lend a greenish-color to the dish… which may not appeal to others.
Hope you try it the next time you get a mac n’ cheese craving!! It also makes an awesome side dish anytime!