I call them a *wink, wink*nudge, nudge* from God.
David A Bednar calls them "tender mercies."
Whatever the title, it is so amazing and humbling when something happens in your life to remind you that there is a loving Heavenly Father who knows you personally and your needs.
Last week, our miraculous *wink, wink*nudge, nudge* completely blew me out of the water. I won't bore you with the details. Just know that when we look for them, those moments are there, both big and small in our lives.
Personally, I loved this recipe. I topped it with my homemade meat marinara and I didn't feel like I was missing out at all. My kids ate their regular spaghetti noodles, and my hubby and I devoured our version. Yum!! I can't wait to try these with a lot of my other sauces. I know it seems like a lot of zucchini, but once it is cooked, it shrivels so plan on 2 small zucchini per person!
4 small zucchini or yellow squash *Larger squash with seeds, will cause you headaches when trying to slice your noodles!
1. Using a juilenne peeler, run the length of your squash to make your noodles. Once all your noodles are sliced, sprinkle them with salt and toss so the salt is well distributed. Let sit for 15 minutes.
2. Heat a nonstick skillet over medium high heat. Once hot, add a dab of oil. Squeeze the excess water from the salted zucchini noodles and saute for 1-2 minutes until they are just barely softening. I like to cook them in individual batches for each person so they don't get too wet and mushy from cooking a big batch all together.
3. Plate your noodles and top with hot sauce!