2-4 Zucchini or Yellow Squash
6-8 cloves garlic, minced
Approx. basil 10 leaves
1 onion, chopped
5 tablespoons olive oil
6 oz goat cheese
Salt and pepper to taste
8 oz chicken broth
½ teaspoon smoked paprika
Preheat oven to 375.
In a large bowl, combine about 2 tablespoons of olive oil with half the garlic, and salt and pepper to taste with the cherry tomatoes. Spread over a baking pan and bake for around 20-25 minutes.
While the tomatoes bake, prepare your ‘zoodles.’ Use a spiralizer or vegetable peeler to thinly slice your squash.
In a large sauté pan over medium heat, add the remaining olive oil and onion. Sauté the onions until they begin to become translucent.
Add garlic and paprika, continue to sauté for around 30 seconds to a minute, and then add your liquid base of broth in with your cheese.
Heat for another 5-10 minutes, letting the sauce to begin to thicken.
Next, add your zucchini noodles and half of your basil and cook for another 4-5 minutes, depending on your desired texture. The longer the noodles sauté, the less they will retain their shape and the softer they become.
Finally, remove your noodles from the heat and toss them with the roasted tomatoes and some fresh basil.