This “spaghetti” was the most delicious thing I ate during my diet phase. The sauce is just spectacular (it would be great on real spaghetti, too) and the zucchini is perfect here. 3 links low-fat turkey Italian sausage, hot or mild 2 tablespoons olive oil, divided 3 large cloves of garlic, minced + 4 more to season the oil pinch hot pepper flakes (optional) 1 (14.5 oz.) can roasted diced tomatoes with juice 1 (8 oz) can tomato sauce 1 tablespoon dried basil 1 teaspoon dried oregano ¼ teaspoon fennel seeds 2 medium sized zucchini (9-10 inches long) salt and fresh ground black pepper to taste (for seasoning zucchini) freshly grated Parmesan cheese for serving, if desired Heat about 1 tablespoon olive oil in a heavy frying pan, then add turkey sausage, squeezed out of the links, and use a spatula to break the sausage apart and cook until it’s lightly browned, about 5 minutes. When the sausage is browned, add 3 cloves of minced garlic, and hot pepper flakes, if using. Stir together and let cook with the sausage about a minute, then add the tomatoes, tomato sauce, fennel, basil, and oregano. Turn heat down to low and let the sauce simmer while you prep the zucchini. Use a julienne cutter to cut the zucchini into long spaghetti-like strands. (Cut off the ends, wash and dry the zucchini, and then cut into julienne strands. You can also do this with a knife if you’re patient.) Heat about 1 tablespoon olive oil over high heat in a very large frying pan, add 3 whole garlic cloves and sauté until you can start to smell garlic, then remove garlic to another dish (you can discard it, but fried garlic cloves are delicious and you can add them to salad or even eat them straight!) Immediately add the zucchini strands to the hot pan and cook stirring a few times just until the zucchini is heated through, about 2 minutes. Season the cooked zucchini with salt and fresh ground black pepper to taste. Divide between 2-4 plates, then ladle sauce over the top. Serve hot, with freshly grated Parmesan cheese if desired.