This post is WAY late. I wanted to get it out when I was doing the vegetarian thing in March. You can read about my turmoil here.
None the less, this dish was goooood. I love Zoodles and this was really tasty. It can definitely stand alone as a main dish, but you can also have it as a side dish.
2 large squash (3 medium squash
1 1/2 cups diced cheese (use a variety)
1 cup milk
1 tbs flour
1 tbs butter
4 cloves minced garlic
1/2 bunch asparagus, chopped into thirds
2 cups spinach
salt and pepper to taste
Preheat the oven to 375 degrees. Start by making the rue to help thicken the sauce. Melt butter in a pot. Once melted, add the flour and create the rue paste. Next, add the milk.
Dice up your cheese. I used a Blue cheese, a Parmesean, and a Smoked Gouda. Mince up your garlic.
Throw the cheese and garlic into a pot. Begin to melt down to create a cheese sauce.
Zoodle your zucchini squash. Place in a long baking dish.
Once the cheese is melted, add the spinach. Wilt down.
Toss the asparagus on top of the zoodles. Spread evenly.
Now, the best part. Pour the cheese sauce over the zoodles and asparagus, evenly.
Bake for 20-25 minutes, or until the top is dotted golden brown. Optional step it to chop up some basil, to add on top of each individual bowl.