Recipe: Spaghetti Cuarzonara
November 21, 2016
Zucchini noodles certainly aren't new, but Lauren takes them in a new direction with her tangy Spaghetti Cuarzonara recipe. Delicious both chilled or warm, it gets it's creaminess from Greek yogurt and uses a Cuarzo squash, which is similar to a zucchini but lighter in color.
Makes about 5 cups
6 garlic cloves, minced
1 ½ cups white onion, diced
1 - 2 tsp olive oil
5 whole cuarzo or zucchini squash, spiralized
6 oz chicken sausage links
4-6 oz 2% plain Greek yogurt
3 tbsp nutritional yeast
½ tsp kosher salt
½ tsp black pepper
½ tsp crushed red pepper flakes, depending on desired spice level
6 basil leaves, chiffonade
Juice from 1 lemon (about 2 tbsp)
1. Spiralize the squash. Pat dry and set aside.
2. Heat a grill top, cast iron skillet or sauté pan. Cut sausage in half horizontally. Cook about 4 minutes on each side. Remove and set aside.
3. Sauté garlic and onions in olive oil in a sauté pan until translucent and light brown. Cut each sausage half again horizontally and dice. Add sausage to garlic and onions. Add lemon, red pepper flake and black pepper. Toss to combine and cook for just a minute or two.
4. Add squash to pan and toss together, cook for about 6 minutes. Be careful not to add salt as it will become too wet.
5. Remove from heat; allow to cool a little bit. Drain, if needed.
6. Add Greek yogurt, nutritional yeast and basil. Toss together. Season with salt, if needed.
7. For best product, eat right away. The longer the squash sits, the more water will be released.
This dish is versatil and can be modifed with optional additions such as:
- Sun-dried tomatoes
- Sautéed mushrooms
- Blend with spiralized carrot
Nutritional Information (per cup):
Saturated fat: 1g
Latest Posts Subscribe to the SPE RSS feed
March 27, 2017 by Kristy Del Coro, Senior Culinary Nutritionist
If you're watching your carbs, Kristy's Cauliflower Tabouleh is a great away to enjoy this grain-free version of this Mediterranean side dish.
February 8, 2017 by Kristy Del Coro, Senior Culinary Nutritionist
Chickpea liquid, or aquafaba, is popping up in more and more recipes. In her tuna salad, Kristy uses chickpeas and the aquafaba to make a chickpea "mayo" for a lighter take on this lunch staple.