Have you jumped on the Spiral Vegetable Slicer bandwagon yet, and used one to slice veggies to substitute for noodles?
I recently got The Very Healthy Spiral Vegetable Slicer and made an Alfredo recipe that I wanted to share with you. It’s very easy, filled with delicious veggies, and tastes great too!
Here are the ingredients you will need:
2 small zucchini
2 small yellow squash
1 small spaghetti squash
2-3 baking potatoes
clove of garlic, chopped
salt and pepper
1 14.5 oz jar of alfredo sauce
1 2.25 oz can of sliced black olives
1 cup sundried tomatoes, cut julienne
When you first use your spiral vegetable slicer, you may need a bit of practice to get it cutting correctly (at least I did.) Be sure to use steady pressure and push the squash up against the blade. Push and twist at the same time. You will probably need to clean seeds out of the blade while you are slicing.
I love spaghetti squash – mostly because it is just so much fun to pull out of its skin with a fork when it is cooked through! Plus this has the perfect texture to be added to the spiral sliced squashes.
Since this is a vegetarian dish, I wanted to add a few potatoes to make this a bit heartier of a recipe. I know that we are substituting the pasta for a low carb veggie, so adding potatoes may seem like it is defeating the purpose. But 4-5 bits of potatoes per plate adds some bonus bulk to the meal, and still gives us less carbs overall.
I’m all about easy when it comes to cooking. No special homemade Alfredo sauce from me – out of the jar is just fine. I did stir in some sundried tomatoes and sliced black olives into the Alfredo to give this dish even more color and flavor.
Serving with a piece of garlic toast makes this meal perfect!
For full cooking instructions, read and print the recipe below. Let me know how you like it after you have tried it!
- 2 small zucchini
- 2 small yellow squash
- 1 small spaghetti squash
- 2-3 baking potatoes
- olive oil
- clove of garlic, chopped
- 1 14.5 oz jar of alfredo sauce
- 1 2.25 oz can of sliced black olives
- 1 cup sundried tomatoes, cut julienne
- Peel and cut your potatoes into bite size pieces. Drizzle and stir in 2-3 tablespoons of olive oil. Place on a baking sheet and add salt and pepper to taste. Bake at 350 for about 30 minutes, until soft and cooked through.
- While the potatoes are baking, go ahead and use your spiral vegetable slicer to slice the zucchini and yellow squash. Set aside.
- Cut the spaghetti squash in half, and cook each half on a microwave safe plate for 5-7 minutes (depending on the size of the squash.) Be sure to add some water to your plate as this will steam cook the squash while in the microwave.
- Add 2 tablespoons of olive oil to a frying pan, and add your chopped clove of garlic. Cook the garlic until just brown and then add the sliced zucchini and yellow squash.
- After the spaghetti squash is cooked, scrape it out of its skin and add it to the frying pan with the other two sliced squashes. Cook all 3 squashes in the pan for an additional 10 minutes, until slightly browned and soft. Stir occasionally so that the squash doesn't burn.
- Meanwhile, heat up your alfredo sauce in a separate sauce pan. Stir in the sundried tomatoes and olives.
- When the potatoes are finished roasting, add them to the frying pan of squash. Stir and add more olive oil if needed.
- When all of the vegetables are heated through, serve on a plate and cover with the alfredo sauce. Serve with a side of garlic bread (optional)
Find more frugal dinner recipe ideas over here!