Tired of the same old pasta routine? Craving a light, healthy, and incredibly flavorful meal that's also quick to make? Then look no further! This zucchini and squash spaghetti recipe is your answer. It's a delicious and satisfying alternative to traditional pasta, packed with nutrients and bursting with fresh summer flavors. This easy recipe is perfect for a quick weeknight dinner or a healthy lunch. Get ready to impress yourself and your family with this simple yet stunning dish!
Ingredients:
- 2 medium zucchini, spiralized or julienned into noodles
- 2 medium yellow squash, spiralized or julienned into noodles
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1/2 medium red onion, thinly sliced
- 1 pint cherry tomatoes, halved
- 1/2 cup fresh basil leaves, chopped
- 1/4 cup grated Parmesan cheese (optional)
- Salt and freshly ground black pepper to taste
Instructions:
- Prep the vegetables: Wash and thoroughly dry the zucchini and yellow squash. If using a spiralizer, create zucchini noodles and squash noodles. Alternatively, you can use a vegetable peeler to create long ribbons, or julienne them with a knife.
- Sauté aromatics: Heat the olive oil in a large skillet over medium heat. Add the minced garlic and sliced red onion and sauté for 2-3 minutes, until softened and fragrant. Don't let the garlic brown, as this can make it bitter.
- Add the squash and zucchini: Add the spiralized zucchini and yellow squash to the skillet. Cook for 5-7 minutes, stirring occasionally, until the vegetables are tender-crisp. Don't overcook, as you want them to retain some texture.
- Incorporate tomatoes and basil: Stir in the halved cherry tomatoes and continue cooking for another 3-5 minutes, until the tomatoes have softened slightly and released their juices. Add the chopped fresh basil during the last minute of cooking.
- Season and serve: Season the zucchini and squash spaghetti with salt and freshly ground black pepper to taste. Serve immediately, optionally topped with grated Parmesan cheese.
Cooking Tips for the Best Results:
- Spiralizing Tip: If you don't have a spiralizer, you can use a vegetable peeler to create long ribbons of zucchini and squash. Just be sure to use a sharp peeler to avoid breaking the ribbons.
- Don't Overcook: Overcooked zucchini and squash will become mushy. Aim for tender-crisp vegetables.
- Salt Wisely: Add salt towards the end of cooking to prevent the vegetables from releasing too much water.
- Get Creative with Veggies: Feel free to add other vegetables like bell peppers, mushrooms, or spinach to this recipe.
Variations:
- Add protein: Boost the protein content by adding grilled chicken, shrimp, or chickpeas.
- Spice it up: Add a pinch of red pepper flakes for a touch of heat.
- Lemon zest: A little lemon zest adds brightness and zing to the dish.
- Creamy version: Stir in a dollop of ricotta cheese or cream cheese for a creamier texture.
Nutritional Information (per serving, approximate):
This recipe provides a healthy and delicious meal low in calories and high in nutrients. The exact nutritional information will vary depending on the specific ingredients and portion sizes. However, it is generally a good source of vitamins, minerals, and fiber. A typical serving might contain around 150-200 calories, depending on additions. Always consult a nutritionist or use a nutritional calculator for more precise data based on your specific recipe modifications.
This zucchini and squash spaghetti recipe is a perfect example of healthy eating that doesn't compromise on taste. It's a simple, quick, and delicious meal that the whole family will enjoy. Give it a try and discover a new favorite healthy dish!