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
2 small zucchini
2 small yellow squash
1 small spaghetti squash
2–3 baking potatoes
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)