Spiral Vegetable Slicer Alfredo Recipe
If you are looking for a recipe to use with your spiral vegetable slicer, then try this one with alfredo sauce!
- Prep Time: 30 mins
- Cook Time: 30 mins
- Total Time: 1 hour
- Yield: 6-8 1x
Ingredients
Scale
- 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
Instructions
- 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)
