4 medium zucchini, 2 butternut squash (“neck” portion without seeds), or 2 large sweet potatoes
2 teaspoons extra-virgin olive oil
1/2 cup onion or shallot, chopped
pinch sea salt
4 cloves garlic, chopped
up to 1 can coconut milk (stirred well)
1 cup packed basil leaves
sea salt and black pepper, to taste
Prep veggies for spiralizing. If using zucchini, trim both ends. If using butternut, peel and use the cylinder-shaped “neck” portion. Cut off the bulbous end to use for another recipe. If using sweet potato, peel and trim ends to have smooth surface to use in spiralizer.
Set up your veggie spiralizer, using the blade attachment with the smallest holes to make vermicelli noodles. Clamp spiralizer down onto the counter (you’ll need a smooth area for the suction to work).
Place vegetable lengthwise from one end of the spiralizer to the other, pressing it in firmly to each end. Start cranking the spiralizer
Make coconut-basil sauce. Heat sauté pan over medium heat for about a minute. Add olive oil and then onion and a pinch of salt. Sauté a few minutes, then add garlic. Sauté about a minute, then add about 1/2 cup coconut milk. Turn off heat.
In a blender container, add onion-coconut milk mixture, basil, another 1/2 cup coconut milk, and about 1/2 teaspoon sea salt and a few grinds black pepper. Blend until smooth. Add a little more coconut milk if you want a thinner consistency. Otherwise, test for seasoning and add a little more salt and pepper if needed.
Steam or blanch veggie noodles in boiling water until they turn bright and are slightly cooked. Be careful not to overcook, as they will become mushy. Drain completely in a colander. Serve immediately, in individual bowls, with a generous amount of coconut-basil sauce.