Vegan Squash with Zucchini Spaghetti

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!

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INGREDIENTS

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)

 

DIRECTIONS

  1. 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.
  2. Add the tomato sauce and the tomatoes to the pan and stir for 3 minutes.
  3. Turn the heat to low and add the zucchini, followed by the salt, pepper, oregano, and basil.
  4. 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.
  5. ENJOY!

Love,

Ally