Saturday, July 14, 2012

Zucchini and Squash Pasta

I love me some pasta. I could never have a "Lady and the Tramp" moment because, well, anyone who tries to split a meal with me would come back one fork holding hand less from the attempt.

Our bodies really aren't built to process refined carbs well. So with that in mind, I try to avoid them, with the exception of the day before long run days. Usually I use spaghetti squash as a good replacement, and it's pretty tasty. Sadly, the local Teeter was out of 'em when I went to pick one up. Looking around, I decided to be a little resourceful. Zucchini and squash were right there. Worth a shot.

Difficulty: 2/5 - there is a little multitasking
Prep time: 5 minutes (depends on how fine of a "noodle" you want)


- One zucchini
- One squash (or two if you choose to not use zucchini - I like the added color)
- One can of diced tomatoes - check the label to make sure no sugar (or form thereof) is on the ingredient list. IF you use regular pasta sauce, check the label for the same thing, you'd be surprised what they put in there to thicken it up.
- 99% ground turkey or a can of 98% lean white meat chicken (if you're lazy)
- Spices you'd normally put on your pasta - watch the parmesan cheese!


1.   Slice the zucchini and squash length wise - about 1/4" wide, slice them length wise again to make the "noodles."
2.   Put them in a pan, put it on medium heat, let them tender up. Use a little bit of EVOO if you wish, but again, watch the serving size.
3.   Drain the tomatoes and canned chicken (if that's the route you chose to go) and put them in another pan to simmer. Brown the ground turkey if you got that (my norm, just works a little bit better).
4.   Mix in the spices while the sauce simmers.
5.   Once the noodles are nice and tender, drain em off.
6.   Plate it, sauce it, and you're done

One zucchini and one squash yields one big boy meal (shown above) or two smaller meals.


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