Spaghetti with meat sauce has been my favorite food (besides artichokes) since I knew what a favorite food was. There are pictures of me sitting in my high chair with tomato sauce slathered all over my face. Every birthday I would ask for a spaghetti dinner and when I would come home after school and smell cooking pasta sauce, I would instantly give whichever parent was cooking the meal a huge hug. Since my mom has been gluten-free for the past five years and I only ever really eaten homemade gluten-free spaghetti, I have begun to enjoy spaghetti less and less. Honestly, I don’t taste that much of a difference between regular noodles and gluten-free noodles, but because there is less variety of gluten-free noodles I have grown almost bored with them.
So last week I decided to take matters into my own hands and buy precut fresh zucchini strips and squash at Trader Joes. That night, I cooked up my own zucchini spaghetti with squash and had the best meal that I had made in a long time. This meal was not only much healthier than my normal spaghetti, but also tasted so much fresher. The veggies filled me up a lot more than expected and I savored every bit. ENJOY!
2 teaspoon olive oil
2 yellow squash sliced into 1 inch pieces (see image)
1 clove of garlic
1 medium diced onion
1 can of spaghetti tomato sauce
6 zucchini cut into long and thin slices (like a thicker spaghetti noodle)
Trader Joes sells pre-sliced fresh zucchini noodles. I use these and would highly reccomend for anyone that wants longer and more perfect zucchini strands.
1 cup of tomatoes sliced in half
1/4 teaspoon salt
1/2 teaspoon pepper
1 teaspoon oregano
1 teaspoon chopped fresh basil (dried as last priority)
- In a large frying pan or medium sauce pan over medium heat sauté the squash in the oil heat for 2-4 minutes. Add the garlic and onion and sauté until the onion is brown and the squash are slightly soft.
- Add the tomato sauce and the tomatoes to the pan and stir for 3 minutes.
- Turn the heat to low and add the zucchini, followed by the salt, pepper, oregano, and basil.
- Let all of the ingredients simmer for 10-20 minutes. If desired, drain a little bit of the thin liquid to make a thicker spaghetti dish.