3 Cheese Zoodle and Asparagus Bake

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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
basil (optional)

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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.

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Dice up your cheese. I used a Blue cheese, a Parmesean, and a Smoked Gouda. Mince up your garlic.

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Throw the cheese and garlic into a pot. Begin to melt down to create a cheese sauce.

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Zoodle your zucchini squash. Place in a long baking dish.

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Once the cheese is melted, add the spinach. Wilt down.

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Toss the asparagus on top of the zoodles. Spread evenly.

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Now, the best part. Pour the cheese sauce over the zoodles and asparagus, evenly.

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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.

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