I love to pretend I’m eating pasta even though 90% of this dish is vegetable based. If I’m feeling froggy I’ll sprinkle some fresh parmesan on there but I’ll do it with sass. Adding ingredients when sassy makes the dish taste better. FACT.
Spaghetti is one of my go-to easy weeknight meals. With an 8 and a 10 year old I really can’t go wrong with making this for dinner. Unfortunately, pasta likes to stick with me for way too long after I eat it. You know when a noodle is done you can throw it at the wall and it sticks? Well it does that inside my body. I definitely don’t have my children’s metabolism.
Instead of making an entirely separate meal for myself, I swap out the ingredients for healthier ones! If the sauce is good, who cares what you put it on am I right?
- Zero sugar, no nitrate sausage
- Marinara sauce (I use Rao’s which is delicious and also Whole30 compliant)
- 1/2 yellow squash, diced
- 1 12 oz. bag frozen zucchini veggie spirals (Or be bold and try to zoodle your own zucchini but this will not be a quick weeknight meal if you do)
- 1 tablespoon olive oil
- 1/2 tablespoon minced garlic
How to prepare:
- Pop that bag of stress free zucchini noodles in the microwave.
- Place a colander in your sink and line with 2-3 paper towels. OR use a cheese cloth if you have one.
- While the zoodles are warming up, chop your sausage in to quarter size pieces and set aside.
- When the zoodles are done, poor the bag in to the paper towel lined colander or cheese cloth. Fold the towels or cloth around the zoodles and press down to soak up the excess water. Leave until you’re ready to plate.
- Use a shallow frying pan and heat the oil on medium heat. You will be adding sauce to this pan eventually so make sure the pan isn’t too shallow.
- Chop your squash and set aside.
- Once the pan is heated to your liking, throw the sausage in until almost golden brown.
- As the sausage is lingering toward browning, add in the garlic and squash. You’ll want to watch the squash as to not over cook it. It can get mushy if you add it in too early.
- You’re now ready to add in the sauce! Poor that entire jar in the pan with the sausage and squash. You’ll want to have a lid ready to fight off some splatter. Or make the more sensible choice and turn the heat down. Let the sauce simmer as you get ready to plate your zoodles.
- I typically use half the bag of zoodles as my serving size, then I save the other half for lunch the next day. Place your desired amount in a bowl and get ready for the best part…
- Pour an obscene amount of sauce on those zoodles. Don’t forget the sassy Parmesan if you’re in the mood!
You might have noticed I didn’t include any spices in this recipe. To be honest with you, I don’t think it needs any! The sauce in itself has so much flavor and the garlic really brings it home. However, I will not be offended (nor will I have any idea unless you share with me) if you add some spices to this dish.