Zucchini & Yellow Squash Spaghetti
This recipe is tasty and nutritious. The 4 ounces of nuts provide a nice texture to this meal along with lots of protein and healthy fats!
Equipment
- pan
- Stove
- Toaster/Toaster Oven
- Vegetable Spiralizer
Ingredients
- 2 small zucchini
- 2 medium yellow squash
- 1 cup canned diced tomatoes
- 2 cup sliced mushrooms
- 1 tbsp avocado oil
- 2 cloves garlic
- 1 tbsp diced fresh basil (or 1/2 tbsp dried)
- 1/2 cup diced onions
- 1 whole wheat english muffin with 1 tbsp butter
- 4 ounces mixed nuts (I used a homemade trail mix blend with pepitas, flower seeds, and almonds)
- 1/2 tsp sea salt to taste
- 1/4 tsp black pepper to taste
- 1/4 cup sunflower seeds/Pumpkin Seeds (OPTIONAL - Add 30 calories per serving)
Instructions
- Use vegetable spiralizer to make zucchini and squash noodles. Set aside.
- Add avocado oil to pan. Saute mushrooms in pan with onions and garlic. Saute until mushrooms are slightly soft.
- Add diced tomatoes and stir.
- Add "noodles", place on medium heat and stir until noodles soften about 5 mins. Reduce heat to low.
- Add English muffin to the toaster (adjust heat to your preference.)
- Add basil and mixed nuts to your noodles. Reduce to low heat. Stir on and off for 5 minutes.
- Remove muffin from toaster. Add 1/2 tbsp of vegan butter to each slice of the English muffin and spread.
- Add pepper and sea salt to your noodles. Enjoy!
Notes
