Smothered Squash and Zucchini Spaghettis

What to do with all the summer squash and zucchini?

So many things!


Before our Luckett Farms CSA box arrived this week, Kacie, the farmer’s wife, gave a nod to the struggles of members using up the abundance of summer squash and zucchini (the struggle is real!). She wrote about her felicitous purchase of the “veggetti” a couple of years ago.

I decided to invest and looked up the device, only to realize: I already have one! Or something like it. A gift from our nephew and his wife, which I mistook for a German grater that, like the German language, I couldn’t figure out. I grabbed the biggest squash and tried the tool. I hadn’t quite thought that through, but it mostly worked wonderfully.

squash4

Chop the tails, too-fat tops, and other residuals and saute with the rest.

Now that understand my German spiralizer, I have ideas!

  • The usual spiralized squash/zucchini as a substitute for spaghetti noodles.
  • Spiralized squash/zucchini sauteed with sweet Italian sausage, onions, garlic, and peppers.
  • Spiralized squash/zucchini tossed in seasoned olive oil and airfried for a crispy side.

But for tonight I applied my Southern-style Smothered Squash process to the … squashghetti? … spaccini?

I’m proud to note that I used five things from my CSA box: squash, zucchini, onion, bell pepper, and basil leaves.

Ingredients

  • 4-6 squash and zucchini, spiralized. NOTE: You will have some pieces that don’t spiralize for different reasons: the ends, the middle ribbons, too fat. Chop those and saute with the rest. If you don’t have a spiralizer, don’t fret. Slice and/or chop the squash and zucchini.
  • 1 med onion
  • 1 med bell pepper (use hot pepper if you prefer)
  • 3-4 cherry tomatoes (or any tomato in similar amount), diced
  • 4-5 leaves of fresh basil (OK to sub other fresh or dried herbs)
  • 1-2 tbsp honey (I use cowgirl “honey,” a byproduct of my cowboy pepper relish, because I like sweet heat.)
  • ¼ c wine

Process

  • Saute onion and pepper 2-3 minutes.
  • Add squash, zucchini, tomatoes, and basil.
  • Continue to cook on high/med high another 2-3 minutes.
  • Add basil, honey, and wine.
  • Stir and cook on high for 1-2 minutes.
  • Cover and simmer until vegetables are tender (about 10 minutes).
  • EAT!
squash and zucchini

Drizzle with honey.

© Copyright Pennie Nichols. All Rights Reserved. 2016

About Pennie Nichols

This little corner is dedicated to some of the things that interest me and to those of you who share those interests about relationships, travel, cooking, gardening, canning, jewelry, and writing. I’ll throw in some recipes and stories for your reading pleasure.

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