Tuesday, November 5, 2013

This stuff is amazing!

For the longest time I’ve been substituting spaghetti squash for pasta, not totally loving it but still substituting. I always found the spaghetti squash a little watery and a bit tasteless no matter how I cooked it.
Recently I bought zucchini, both green and yellow and with my julienne vegetable peeler, shred the zucchini into pasta like strands.
Adding a little olive oil to a fry pan, I sautéed the zucchini until tender. Then heaped it all in a dish, topped it with a couple of Dear Hubby’s finest meatballs, lathered it with pasta sauce and parmesan and ate the whole dang thing!
It was delicious, and so much better tasting than spaghetti squash, plus the texture was a lot more like pasta as well.  What a great alternative to pasta and so much healthier too.

1 comment:

  1. A friend of mine had given me spaghetti squash and I cut it in half and baked it in the oven. Then I added butter and parmesan to it and it was good. Not watery at all. Your zucchini sounds great!