Recipes and Cooking Zoodle Bowls with Tomato Sauce and Sausage This recipe is just like Paleo spaghetti! Of course, zucchini noodles take the place of traditional spaghetti, but the comforting tomato sauce on top will make you feel like you're eating a bowl of spaghetti. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on March 12, 2019 Print Rate It Share Share Tweet Pin Email Photo: Blaine Moats Prep Time: 30 mins Cook Time: 35 mins Broil Time: 16 mins Stand Time: 20 mins Total Time: 1 hrs 41 mins Servings: 6 Yield: 3 cups sauce with sausage (plus 2 cups for another use) Jump to Nutrition Facts Ingredients 4 pound tomatoes, cored, halved, and seeded 1 red sweet pepper, halved and seeded 3 tablespoon olive oil 1 cup chopped sweet onion 4 cloves garlic, minced 1 tablespoon white balsamic vinegar ¼ teaspoon sea salt ¾ teaspoon black pepper ½ cup chopped fresh basil, Italian parsley, and/or oregano 3 3 ounce links fully cooked chicken sausage, bias-sliced Nonstick cooking spray 24 cup zucchini or yellow summer squash noodles* (about 6 squash) Directions Preheat broiler. Lightly brush tomatoes and sweet pepper with 1 Tbsp. of the oil. Arrange half of the tomatoes and the pepper, cut sides down, in a 15x10-inch baking pan. Broil 5 to 6 inches from heat 8 to 10 minutes or until charred. Remove from pan; wrap pepper in foil. Repeat with the remaining tomatoes. Let tomatoes and pepper stand 20 minutes or until cool enough to handle. Peel off and discard skins. Chop tomatoes and pepper. In a large saucepan heat 1 Tbsp. oil over medium. Add onion and garlic; cook 5 to 7 minutes or until onion is tender, stirring occasionally. Add tomatoes, sweet pepper, vinegar, salt, and 1/4 tsp. of the black pepper. Bring to boiling; reduce heat. Simmer, uncovered, 20 to 30 minutes or until tomatoes have broken down and mixture is slightly thick, stirring occasionally. Cool slightly. Blend with an immersion blender until smooth. Return to saucepan; heat through. Stir in herbs. Transfer half of the sauce to a freezer container, let cool, and freeze up to 3 months.** Meanwhile, in a very large nonstick skillet heat the remaining 1 Tbsp. oil over medium. Add sausage; cook about 5 minutes or until golden, turning once. Stir into warm sauce. Coat the skillet with cooking spray. Heat over medium high. Add half of the zoodles; cook and toss with tongs 2 to 3 minutes or until tender. Sprinkle with 1/4 tsp. of the black pepper. Repeat with remaining zoodles and black pepper. Serve sauce over hot zoodles. *Tip Use a spiralizer to cut zucchini into noodles or look for them already prepared in the produce aisle of your supermarket. You really do want 24 cups of zoodles because you will have half as much after cooking. **Tip Thaw frozen sauce overnight in refrigerator. Reheat in a medium saucepan over medium-low until heated through. Use as desired. Rate it Print Nutrition Facts (per serving) 282 Calories 12g Fat 32g Carbs 16g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 282 % Daily Value * Total Fat 12g 15% Saturated Fat 2g 10% Cholesterol 33mg 11% Sodium 389mg 17% Total Carbohydrate 32g 12% Total Sugars 23g Protein 16g Vitamin C 127.5mg 638% Calcium 129mg 10% Iron 3.3mg 18% Potassium 1935mg 41% Folate, total 144.8mcg Vitamin B-6 1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.