Heaven. That’s what this dish is. It doesn’t taste like pasta, it isn’t spaghetti squash, but it reminds me of a pasta dish nonetheless. This recipe is a new favorite of mine. It’s simple, but totally satisfying, and the big bonus is that it’s a low-carb, low-calorie, highly nutrition meal. It’s an especially good choice for a late-night dinner, or snack before eating out because, while it fills you up initially, it doesn’t sit around in your stomach for too long. What I’m trying to say (again) is, it’s not pasta.
I used both yellow squash and zucchini for aesthetic reasons, but you could use just one of them if you’d prefer. If you would rather add a tomato or pesto sauce, gently squeeze out the excess moisture from the squash before cooking. Otherwise, don’t squeeze, the recipe will make it’s own delicate sauce. You can keep this dish vegetarian, but it’s also delicious with andouille or chicken sausage. A dusting of Parmesan I tried on one of the servings was a nice option, but I think the dish is just fine without it.
Squash “Pasta” Recipe
makes 2-3 servings
5 cups squash and zucchini, coarsely grated
1 tablespoon grass-fed butter
1 tablespoon olive oil
2 cloves garlic, chopped
couple pinches red pepper flakes
couple pinches sea salt
freshly ground black pepper
Heat butter and olive oil in a large sauté pan until melted. Add garlic and red pepper and sauté until garlic becomes fragrant. Mix in squash/zucchini and sauté on medium heat until soft. Add salt and pepper to taste.