Hope you all had a great Labor Day holiday. Back to work and school tomorrow. Where does the time go? It seems like the weekend just got started.
I am back today with great recipe that is super quick and easy for fast weekday dinners. Do you love spaghetti? If so, you are in luck today for a healthy option to regular spaghetti noodles. I am going to use zucchini and yellow squash inseated……Zoodle Spaghetti.
This is also a good way to slash carbs if that is something you are trying to do.
Over the weekend, I attended a local festival and picked up these really neat Swiss made kitchen tools. They are from Whisk Me Away Kitchen Tool. One is for peeling fruits and veggies and the other is to julienne vegetables and remove corn off the cob.
The lady demonstrated on how to use these and once I saw it, I just couldn’t resist picking them up. She showed how you can julienne the zucchini and squash and easily remove corn off the cob. Great if you are making chowders or creamed style corn. And with the peeler you can peel peaches and tomatoes.
You can go to her website at www.whiskmeawayny.com to order or go to her facebook page at whiskmeawayny. She had this recipe posted on his facebook page and I couldn’t wait to try it and share it with you. She also has other recipes and I plan on trying those next.
Here are the ingredients I used for the Zoodle Spaghetti.
First I used the julienne tool to make the Zoodles for my spaghetti. The tool is super easy to use and makes perfect zoodles in no time.
I used one zucchini and one yellow squash. If you want to just use zucchini or yellow squash, that is fine, whichever you like. You don’t have to use both. But I like both, so I decided to use both them. Plus the color is great. She also suggested to use carrots, but I didn’t have any so I didn’t include those. I may try those next time.
Next I minced up a couple of cloves of garlic and used the peeler tool to sliver up some onions.
I didn’t really measure the onions, maybe a 1/4 cup or so.
Then I sauteed the garlic and onions in about 1 tablespoon of olive oil over medium heat for about 1-2 minutes. She suggested about 30 seconds, but I wanted my onions a little more translucent.
Next, I added the zoodles to the skillet, salt and peppered the dish to my taste and sauteed them for 3 minutes. Do not boil your zoodles.
Then, I removed the skillet from the heat.
I used Newman’s Own Sockarooni sauce; however, you can use your favorite spaghetti sauce, meat sauce, alfredo sauce or any other sauce you prefer.
You can always top it with some parmesan cheese if you like.
You can pair this with a salad if you are watching your carbs or it would also be good with some garlic bread.
This made enough for about 3 portions. If you are making for more people, you will need to increase your ingredients.
That’s it. I told you it was super easy and delicious and under 30 minutes. I really like substituting the regular spaghetti with the zucchini and yellow squash.
I would love to hear from you if you have these tools and what you have made with them.
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