Zucchini Spaghetti with Polenta

yeah so about that new found love of Polenta, well as Sandra Lee would say......This is my round 2 recipe. My sister and her husband made this dish for us a few weeks ago, The concept of the Zucchini spaghetti was from...drum roll.....Food Network Magazine..see a patter here folks, I heart that magazine if you couldn't tell.  They made it vegetarian but I used left over chicken sausage from last night dinner. The concept is so simple and very healthy for you.  The zucchini takes the place of the pasta, and I promise you won't miss the pasta!

Ingredients Round two style...
4 oz of remaining hot Italian chicken sausage

1 jar organic roasted garlic spaghetti sauce( any sauce will do)                           
3 garlic cloves
left over polenta, cut into 1 inch slices
2 medium zucchini's, raw
2 medium summer squash, raw
1 Tbsp Extra Virgin olive oil
1/4 cup shredded Parmesan cheese

Directions:
1. Slice zucchini and squash in thin pieces, using a mandolin slicer (use the guard people! I know this from a very painful experience) and then cut into thin spaghetti like slices.  place in a colander and sprinkle 3/4 tbsp salt, toss well and let sit for 30 minutes. The salt will limp your "pasta" into soft "noodles".

2. In a sauce pan cook sausage until brown and add spaghetti sauce, i crushed three garlic cloves in with the sauce, we just love garlic! (This is optional) cooked until well heated

3. Heat olive oil in a pan and cooked polenta slices until soft and crispy, Next time I am going to cut down on the Olive oil to try to get more of a crisp to the polenta.

4. Place 1-2 polenta slices on a plate then add you "pasta" and sauce on top. Sprinkle with Parmesan cheese.
I was able to get about 5 servings from this.

Weight watchers points 4...that's pretty awesome for a dinner!

Make this totally vegetarian or add your favorite meat(just remember that changes the point value for all you fellow weight watcher pals out there)