I’m always looking for ways to eat more vegetables to get more nutrient variety into my body. You can only eat so much in one day, so I look for ways to take a basic meal that might typically call for low nutrition grains (pasta, rice, corn, etc.) and replace the grains with colorful vegetables. Here is a meal I recently did that with that turned out delicious and true to my nature it is easy to make and requires very little clean-up because that makes it taste even better to me 🙂
Organic Ingredients:
- Butternut Squash
- Spaghetti Squash
- Garlic (use as much as you like)
- Onion
- Zucchini Squash
- Red Bell Pepper
- Frozen bag of Trader Joes Cauliflower Rice
- Can of fire roasted tomatoes
- Fresh Basil
- Marinara Sauce
- Trader Joes Chicken Andoulie Sausage (not organic, but eh)
Cleanup requirements: One cutting board, one knife, one cast iron pan, and maybe a sauce pan
The best part of this recipe is that I took the Butternut and Spaghetti Squashes, stabbed them with a fork, and threw them in the oven at 350 for an hour (I don’t mean for that to sound so violent, I was delicate, but I wanted to stress how easy that was, I didn’t have to cut them raw, which is strenuous and can be a painful event. I didn’t have to take the seeds out or anything, it was super duper easy. Plus the whole house smelled of sweet butternut squash while baking. AND you could do this step the day/night before you’re wanting this meal. Just throw them in the fridge overnight allowing you to make this meal in less than 20-minutes!
I sliced the sausage on the cutting board and threw them in a big cast iron pan to brown the sausage and coat the cast iron with alittle bit of the fat. Then I diced the garlic and onion and threw that in as well. Next, I diced zucchini and red pepper, added that in and followed that with the frozen cauliflower rice. While that was all simmering low to medium heat, I cut into the butternut squash with literally a butter-knife, removed the seeds and then cubed half of the squash and added to the pan. Just as easily, I sliced open the spaghetti squash, removed the seeds and with a fork combed the squash into the pan. I added the can of fire roasted tomatoes (and for me that is enough “sauce”, but the husband likes marinara, so I heated that in a saucepan for him to add on top). Top with fresh basil and enjoy!
