Spaghetti Squash with Garlic Zucchini

I've been having fun lately trying different varieties of squash this season. My sister and I bought one huge spaghetti squash to try and it lasted us about 3 meals! Here is the recipe for one meal we both really enjoyed.

Spaghetti Squash with Garlic Zucchini:

1 spaghetti squash

1 medium size zucchini

1/2 onion

2 cloves garlic

3 tablespoons olive oil

parmesan cheese 

To cook the squash, cut length-wise and remove the seeds. Place the squash cut-side down on a baking sheet that has been drizzled with olive oil. Bake at 350 degrees F for 30-45 minutes, depending on the size of the squash. It is ready when the flesh is easily pierced with a fork. Remove from the oven and allow to cool slightly.

Meanwhile, saute the onion and garlic in olive oil. Add the chopped zucchini when the onion is beginning to brown. Let the zucchini cook until soft. 

Remove the flesh from the squash with a fork. It really looks just like spaghetti noodles! Top with the zucchini, drizzle with olive oil, and sprinkle with some parmesan cheese.

Enjoy!

Zucchini Alfredo

While following my favorite food blogs this week, I noticed a common theme: alfredo sauce. It all looked amazing, creamy cheese sauce poured over a rich bed of buttery pasta. 

My first thought was, "Man, I really wish I could eat that." 

My second thought, "Zucchini noodles. Yes."

Zucchini noodles are actually quite simple to make. Slice lengthwise as thinly as possible. A mandolin is a wonderful tool for this, but not absolutely necessary. Place the zucchini on a baking sheet and brush both sides with olive oil. Roast in the oven for about 8 minutes at 400 degrees F. 

Meanwhile make the alfredo sauce:

2 tablespoons of butter 

1/2 cup milk

1/2 teaspoon garlic, or one clove

1/4 cup shredded parmesean cheese

2 teaspoons garbanzo and fava flour

Melt the butter in a saucepan over medium heat. Stir in the milk and let simmer for 3 minutes. Add in the garlic and cheese. Whisk until smooth. Whisk in the flour until it becomes thick. 

Pour over the zucchini noodles and enjoy!

scb

Arrabbiata Sauce and Chickpeas with Zucchini Noodles

Vegetables are amazing. With a little creativity and courage, you can do just about anything with them! Take zucchinis, for example, besides practically becoming their own food group in my diet, they can be used as a noodle replacement. And zucchini noodles are super easy to make. 

I like super easy.

To make the Arrabbiata Sauce, saute a small onion and one tablespoon of minced garlic in olive oil. Throw in a chopped red bell pepper and let it sizzle until soft, about three minutes. 

Add two tomatoes and a couple dashes of black pepper. Let the sauce simmer for about twenty minutes. When it looks saucy, add in a twenty-eight ounce can of chickpeas, drained and rinsed. 

Meanwhile, thinly slice strips of zucchini and place on a baking sheet. Drizzle with olive oil and dust with salt and black pepper. Bake in the oven preheated to 400 degrees for about 8 minutes. 

Layer the zucchini noodles in a dish and top with the sauce.

Enjoy your vegetables!

scb

P.S. This recipe was adapted from this amazing blog.