I love spaghetti squash. Unfortunately, it’s not in season though. So in the meantime, I’ll be eating summer squash noodles. The best part (besides eating them) is the easy prep. One may argue that it’s boring to peel squash, but I think it’s the perfect opportunity to catch up on TV or whatnot. The marinara sauce, like a lot of things I make, was just randomly thrown together. But, it turned out good, so enjoy!
Summer Squash Noodles and Homemade Marinara Sauce
Ingredients:
Summer Squash Noodles:
2 summer squashes
1 tbsp olive oil
salt and pepper to taste
Marinara Sauce:
1 tbsp olive oil
1 onion, chopped
4 garlic cloves, minced
2 celery stalks, chopped
1/4 cup carrots, chopped
4 large plum tomatoes, diced
2 tbsp tomato paste
splash of red wine
6 oz canned sliced mushrooms, drained
2 bay leaves
1 tsp basil
1 tsp oregano
1 tsp parsley
1/2 tsp cinnamon
salt and pepper to taste
Directions:
Lay the squash flat on a surface and, using a peeler, peel the summer squash into thin strips (I also include the squash skins). Sprinkle with salt and pepper and sauté in olive oil for 4 minutes. Set aside.
To make the marinara, heat olive oil in a deep skillet. Sauté the onion, garlic cloves, celery, and carrots for 5 minutes. In a bowl, dice and crush up the tomatoes. Transfer the tomatoes and their juice, tomato paste, and red wine into the deep skillet and cook for another 5 minutes. Add in the mushrooms, bay leaves, basil, oregano, parsley, cinnamon, and salt and pepper. Bring to a simmer and cook for 10 minutes, stirring occasionally.
Top squash noodles with marinara.
Health Without Sacrifice 