Spirilized veggies cook quickly and are simple to prep. Toss some zoodles in this creamy garlic sauce and you have a decedent nutrient packed comforting meal.
Melt butter in a medium sized skillet over medium heat. Stir the red onion into the butter and cook until softened and slightly caramelized. Add the garlic and saute lightly, be careful to not allow the garlic to burn.
Add the cream cheese and the stock to the pan (use more stock if you prefer a thinner sauce), allow the cream cheese to melt, then add in the spiralized zucchini, stir well to coat the noodles in the sauce, and saute just until slightly tender, about 3 to 5 minutes.
Place into a serving bowl and sprinkle with a bit of salt and pepper.
Serve immediately (zucchini noodles become watery and a bit unappetizing if reheated or allowed to sit too long).