For the zoodles:

• Run squash through a spiralizer, or cut into long julienne strips, about ¼ inch wide. Place the zoodles in a large colander and sprinkle with kosher salt, lifting and turning to coat each strip. Let stand over a bowl for 30 minutes.
• Rinse zoodles then squeeze them gently to remove excess moisture.
• When ready to cook, place a dry non-stick pan over medium-high heat. When pan is hot add zoodles and cook for 1-2 minutes, turning gently.
• Turn heat to low, add olive oil, kosher salt, and pepper to taste.

For the meat-tomato sauce:

• Heat a large saute pan over medium-high heat. Add the olive oil oil, ground beef, and sausage, breaking up the chunks into small pieces.
• When meat is cooked halfway through, add the onions, celery, and carrot, sautéing until vegetables are soft, about 15 minutes more.
• Add the Kosher salt and the white wine. Cook until the wine has evaporated.
• Add the tomatoes and saute an additional 15 minutes. Taste and correct for salt. Serve sauce over zoodles and sprinkle with parmesan cheese.

• Heat oil in a large pan, then add the onion and cook until soft, but not brown.
• Stir in the garlic and cook for another minute.
• Add the turmeric, cumin, all the spices, and rice, and combine well.
• Pour in the stock or broth, cover the pan, bring to a boil, reduce the heat and simmer for 15-20 minutes or until all the liquid has been absorbed. If needed, add more broth or water torwards the end to make it fluffly.
• Serve sprinkled with chopped parsley.
• Note: be guided by the cooking time on your particular bag of rice.