Smothered Squash and Zucchini Spaghettis

What to do with all the summer squash and zucchini?

So many things!

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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.

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!

© Copyright Pennie Nichols. All Rights Reserved. 2016