Friday, April 17, 2015

Zucchini "spaghetti"

I've never been a fan of spaghetti squash. I'm sorry it does not taste, nor has it ever "tricked" me into believing that I was actually eating spaghetti. In desperate times while dieting I would try to convince myself that it was an alternative to pasta but I was truly delusional. The blank looks from around the dinner table from my family would tell me I wasn't doing a good job of pulling this one off.
I have finally made a dish using zucchini that resembles spaghetti. It was delicious! I knew it was a success when my husband requested a spoon so he could twirl his "pasta".

This is the machine I used to cut my zucchini into "spaghetti".
I spiral sliced 4 large zucchini and then gently tossed them in extra virgin olive oil and seasoned them with salt and pepper. 
I prepared a simple fresh tomato sauce consisting of fresh tomato, onion, garlic, fresh chopped parsley, and white wine.  Seasoning to taste with salt and pepper and a little dash of red pepper flakes. 

I tossed the zucchini spaghetti with the tomato sauce and topped with some fresh grated Parmesan cheese, it's all ready to go into the preheated 400 degree oven.

Baked for about 20 minutes it's ready to serve!

Buon Appetito!

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