1462289489007One of my favorite things to do every week is hitting up Trader Joe’s for new inspirations to create in the kitchen. This week, while digging through the vegetable aisle, I came across this amazing treat: Butternut Squash Zig Zags.

Without hesitating, I picked up two of these and went on a grocery hunt for all the ingredients to a fresh tomato sauce. My goal? An easy-to-make Low Carb Spicy Tomato Butternut Squash “Pasta” for a healthy homemade meal.

Using the base of my Homemade Rustic Chunky, Tomato Sauce, I made a quick few revisions to kick up the spices in my traditional tomato sauce.

INGREDIENTS

  • 1 1/2 tablespoon extra-virgin olive oil
  • 2 large sweet onion or yellow onion, diced
  • 1/2 cup mini portebello mushrooms, sliced
  • 2 large garlic cloves, minced
  • 4 large tomatoes, diced
  • 1/4 cup dry basil leaves
  • 1/2 cup olive oil-packed sun-dried tomatoes
  • 1 teaspoon cayenne pepper
  • 1 teaspoon sea salt, to taste
  • 1 teaspoon freshly ground pepper, to taste
  • 5 cups water
  • 2 24-oz Trader Joe’s Butternut Squash Zig Zags

INSTRUCTIONS

  1. Add the olive oil, onion and mushrooms into a medium pot. Sauté over medium heat for about 5 minutes, adding salt and pepper for seasoning.
  2. Stir in the diced tomatoes. Increase to medium-high heat to bring to a low boil. When the mixture boils, reduce low-medium heat and simmer for about 10-15 minutes uncovered.
  3. As the tomato sauce reduces, add 4 cups of water in another medium pot. Bring to boil and toss in the butternut squash. Cook for 4-5 minutes and set aside.
  4. Add sun-dried tomatoes, garlic and 1 cup of water into a blender. Process until creamy, smooth and stir this mixture back into the tomato sauce in the pot.
  5. Stir in the dried basil, cayenne pepper, salt and pepper. Continue cooking and simmering until thickened to your liking. Then remove from heat.
  6. Serve the tomato sauce over the butternut squash “pasta” and enjoy!

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