Name: Creamy Pumpkin Sauce with Zoodles
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 2
Ingredients: 2 garlic cloves, minced; 1 tbsp butter; 1 cup pumpkin puree; 1 cup low sodium chicken broth; 2 tbsp half and half cream; ⅛ tsp ground nutmeg; ¼ tsp chili powder; ⅛ tsp cayenne pepper; ⅛ tsp black pepper; 2 medium zucchini, spiralized

If your looking for a great vegetarian meal packed with nutrients, try our creamy pumpkin sauce with zoodles. It's easy to make and is a perfect lunch or dinner option.

2 garlic cloves, minced

1 tbsp butter

1 cup pumpkin puree

1 cup low sodium chicken broth

2 tbsp half and half cream

⅛ tsp ground nutmeg

¼ tsp chili powder

⅛ tsp cayenne pepper

⅛ tsp black pepper ideally freshly ground

2 medium zucchini, spiralized

Add butter and garlic to sauce pan and heat over medium-low heat for 1-2 minutes.

Add the pumpkin purée, chicken broth, half and half and spices and stir to combine. Simmer over medium-low heat, stirring occasionally.

While the sauce simmers, place your spiralized zucchini noodles (zoodles) in a microwave safe dish. Add ¼ cup water and place a lid partially over the top, but with a space for the air to vent. Heat for 4 minutes, or until zucchini noodles are desired texture (for softer noodles, heat for 4 or more minutes. If you prefer more bite to your zoodles, stick to 2-3 minutes). Drain water and split zucchini noodles between 2 plates.

Remove sauce from heat and spoon over zoodles. To round out the meal, consider serving with a baked chicken breast or fillet of salmon. Enjoy!