In my ongoing effort to get my son to eat more veggies and less starch, we found a winner!!!
Yummy Squoodles (Yellow Squash Noodles)
Made with a handheld spiralizer, topped with a scallop, mushroom, and mini heirloom tomato pan sauce, toasted pine nuts, and a sprinkle of Asiago cheese! The kids inhaled it and you can’t beat that!
Recipe Serves: 4
Ingredients:
5 Yellow Squash, washed with Eat Cleaner Fruit & Vegetable Wash
4 Garlic Cloves, minced
2 Tablespoons Green Onion, minced
1 Tablespoon Raw Coconut Oil
1lb. Baby Scallops
1/2 Cup, Cremini or Fancy Mushrooms, washed with Eat Cleaner Fruit & Vegetable Wash and chopped
1/2 Cup Low Sodium Chicken Broth
1 Cup Chopped Tomatoes
Pine Nuts
Asiago Cheese
Salt
Pepper
Paprika
- Spiralize 5 yellow squash with a handheld spiralizer (I got mine off Amazon for $10!!)
- Sauté 4 cloves minced garlic and 2 tablespoons minced green onion in 1 tablespoon raw coconut oil
- Add 1 lb baby scallops, 1/2 cup chopped Cremini or fancy mushrooms and sauté for another 5 min 4⃣
- Add 1/2 cup low sodium chicken broth and reduce to low until sauce thickens
- Add tomatoes and squoodles to pan and simmer together for 3-4 min.
- Season with sea salt, pepper and a little smoked paprika to taste.
- Top with toasted pine nuts and Asiago
- ENJOY!
For more great tips and recipes from Chef Mareya, The Fit Foodie, visit www.eatcleaner.com or text EATCLEANER to 22828 to Join The Cleaner Plate Club!
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