Artichoke and Lemongrass Sauce over Summer Squash Noodles

One last summer recipe before the start of fall recipes! Since fall doesn’t officially begin until next week, I feel that I’m still within reason to post a recipe with summer squash in it 🙂

Artichoke and Lemongrass Sauce over Summer Squash Noodles

Ingredients:

1 summer squash

1 tbsp ghee

2 garlic cloves, minced

1 tbsp lemongrass paste

1 handful of fresh thai basil, chopped (you can use regular basil instead)

1 can artichokes, drained and chopped 

2/3 cup full-fat coconut milk

1/4 cup feta cheese

salt and pepper 

Directions:

Use a vegetable spiralizer to make summer squash noodles. Place noodles in a bowl and sprinkle with salt. Set aside.

In a deep skilled, melt ghee over medium-low heat. Add in garlic and sauté for 2 minutes. Add in lemongrass paste, basil, and artichokes and cook for another 3 minutes. Add in coconut milk, cheese, noodles, salt, and pepper and bring to a boil. Reduce to a simmer and cover with a lid. Allow to simmer for 20 minutes. Garnish with more fresh basil and serve.

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Summer Veggie Shrimp Bake (Grain-Free)

Recently, I’ve been getting a lot of views on one specific post of mine: my Shrimp and Chicken Fajitas.

This has resulted in me craving some good ol’ shrimp lately. Since fresh summer veggies are everywhere right now, I decided to pair the two together 🙂

Summer Veggie Shrimp Bake

Ingredients:

1 large onion

2 yellow summer squash

1 eggplant

2 green peppers

1 pint of grape tomatoes, halved 

1/2 + 2 tbsp cup parmesan cheese

1/4 cup of chopped fresh basil

3 garlic cloves, minced

2 tbsp avocado oil

salt and pepper

1 lb raw shrimp

Directions:

Preheat the oven to 350 degrees and grease a large baking dish.

Chop the onion, squash, eggplant, and peppers into bite-sized pieces and toss in a very large bowl. Add in the tomatoes, 1/2 cup parmesan cheese, basil, garlic, avocado oil, salt, and pepper. Mix altogether and spread into the baking dish. Place in the oven for 30 minutes.

While baking, remove the shells from the shrimp and cut into bite-sized pieces. Place in a bowl and mix with the remaining 2 tbsp of parmesan cheese.

After the 30 minutes are up, taking the baking dish out of the oven and up the temperature to 425 degrees. Mix the shrimp into the veggie dish and place back in the oven for 15 minutes. Let cool before serving.

Summer Squash Salad

Summer is once again coming to a close. I’m going to miss the beach weather and the bonfires, but I’m actually really excited for the fall. Just thinking about apple cider, pumpkins, and Halloween gets me all excited! Before I fully leap into autumn mode, I wanted to post a few more summer-ish recipes. After all, there’s still a week left before Labor Day Weekend. Since this one uses summer squash, I figured this took top priority.

Summer Squash Salad

Ingredients:

2 cups brussels sprouts, sliced in half

1/2 large onion, sliced into half circles

2 garlic cloves, sliced into coins

1 tbsp sesame seed oil

1 ear of corn

2 tbsp pine nuts

1 small zucchini

1 small yellow squash

1/2 cup grape tomatoes, sliced in half

garlic powder

salt and pepper, to taste

goat cheese

Directions:

Preheat the oven to 425 degrees. In a bowl, combine brussels sprouts, onions, and garlic cloves. Add sesame seed oil, garlic powder, salt, and pepper and toss together. Spread out on a roasting pan. Rub sesame oil on ear of corn, season with garlic powder, salt, and pepper. Also place in the roasting pan. Transfer to oven and let roast for 25 minutes, STIRRING EVERY SO OFTEN.

In a separate pan, place pine nuts and let roast in the oven for 3 minutes. Set aside.

While vegetables are roasting, use a peeler to peel zucchini and squash into thin strips. Place on serving platter and season with garlic powder, salt, and pepper. Top with halved tomatoes. Once vegetables are finished roasting, let cool for 5 minutes. Remove corn from ear. Scatter brussels sprouts, onions, garlic, corn, and pine nuts onto top of squash peels. Top with clumps of goat cheese, if desired.

Summer Squash Noodles and Homemade Marinara Sauce

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.