This year we are growing a square-foot garden but didn’t do any squash. We decided to do tomatoes, jalapenos, green and red peppers, corn and peas. The previous year we grew pumpkins but to our surprise it took over everything and we ended up with 35 colorful pumpkins. Thus, we have decided only to grow if we have ample room, I would need to move to the country for that! I was fortunate to have a patient bring in some yellow squash and zucchini and decided to make dinner that night and use them.
This is the recipe I created and didn’t use any source online to post here:
- 1 large yellow squash
- 3 small zucchini
- 3 baby bella mushrooms
- 10 asparagus spears
- salt and pepper to taste
- 1 tsp onion powder
- 6 leaves fresh basil
- 1 tbsp vegetable oil
- vegetable stock
You can omit the oil for fewer calories. I added Quorn Meatless Pieces for protein. I sauteed all of this together until slightly brown and Al dente. I then poured 1 small jar of Prego pasta sauce into the pan and heated. While doing all of this I started boiling my Gluten Free Fettuccine pasta (10 oz) in salted water, drained it and placed on a plate. I then topped the pasta with the squash and zucchini sauce. It tasted fresh and very tasty for a hot summer day.
Please enjoy this recipe and try it for yourself.
This portion served 3:
Calories: 536, Fat 8.3 grams, Total Carbs 102, Protein 17.1 grams