Everyone seems to be spiralizing veggies these days.  It’s easy and healthy.  Instead of having just squash as the ‘noodles’, I like to add in a little spaghetti as well.  There is nothing wrong with a little pasta.  Good carbs are important to have in your diet.  So I use whole wheat spaghetti but feel free to use what you want but you won’t need a lot.  Let the squash be the dominant noodle!

What you’ll need:

2 zucchini – spiralized

2 yellow squash – spiralized

1/2 yellow onion – coarsely chopped

2 cloves of garlic – I left it whole but you can slice it too

3 cups of cherry tomatoes

2 Tbsp of olive oil

2 tsp of red wine vinegar

1/4 tsp of salt

1/8 tsp of crushed red pepper

spaghetti – about an inch round when you hold the bunch together

1 cup of chopped or torn basil

cheese (optional)

What you’ll do:

Preheat oven to 450.

Using the spiralizer, make the zucchini and squash into noodles and set aside.

Cook the pasta according to the directions.  When it’s done pull out a cup of the pasta water, drain the pasta and return the pot to the stove.  You’ll use the pasta water in a couple of ways so keep it close by.

 

While the pasta is cooking put tomatoes, onions and garlic on a jelly roll pan.  Mix together the olive oil, vinegar, salt and crushed red pepper.  Pour over the tomatoes/onions/garlic and combine well.  Place in the oven for 10 min until tomatoes are soft and a little charred.

Scrap the jelly roll pan into the pot you cooked the spaghetti in.  Next add a little of the pasta water onto the jelly roll pan to get all the good brown bits scraped into the pot.  Add the spiralized veggies and the spaghetti into the pot and stir well.  At this point you want to cook the squash so add some of the pasta water (1/2 cup or more if needed) and bring it to a boil, cover for a few minutes until the veggie noodles are done.

If you want to add toasted pine nuts or cheese, go ahead and toss that in.  When the veggies are tender, stir in the basil.