Roasted Zucchini Spaghetti

The term “homemade” always sounds a little intimidating. This pasta sauce is so easy, you’re going to be questioning why you haven’t been doing it this way from the beginning. The roasted zucchini and yellow squash adds a different level of depth that enhances the flavors of your sauce. This is truly a meal that you would be proud to share with your friends and family.

Ingredients

Roasted Zucchini

• 2 medium zucchini squash
• 2 medium yellow squash
• 1 tablespoon extra-virgin olive oil
• A dash of salt and pepper

Pasta Sauce

• 28 ounces can diced tomatoes
• 6 ounces can tomato paste
• Half of a large white onion
• 5 garlic cloves
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon dried oregano
• 1 tablespoon dried basil
• A dash of salt and pepper

Pasta

• 1 package of whole wheat thin spaghetti (or any pasta you prefer)

Instructions

• Preheat oven to 350 degrees Fahrenheit.
• Cut your zucchini and yellow squash into quarters.
• Evenly spread zucchini and yellow squash on a medium sized baking sheet.
• Drizzle extra-virgin olive oil and add your salt and pepper.
• Toss around on baking sheet to coat the squash.
• Place into oven and bake for 30 minutes. Stopping halfway to flip.

Note: Once your zucchini and yellow squash is done, set aside until time to add to spaghetti.

• Place a large sauce pan on the stove and heat up extra-virgin olive oil.
• Dice white onion and chop garlic. Add to the heated oil.
• Stir occasionally until onions become translucent.

Note: Be careful not to burn your garlic. Burnt garlic creates a bitter flavor and will ruin your sauce.

• Once the onions are ready, add diced tomatoes and tomato paste. Stir until everything is completely combined.
• Add dried oregano, dried basil, and salt and pepper. Stir.
• Bring sauce to a boil—reduce heat and let simmer.

Note: You can blend your sauce if you prefer a silkier sauce. I found that a chunkier sauce works better with this recipe.

• Place large pot on stove and bring four quarts of water to a boil.
• Stir in pasta and allow the water to go back to a boil.
• Cook uncovered, stirring occasionally, for 5-7 minutes until the pasta is tender.
• Once pasta is cooked, completely drain all of the water from the pasta. This will help avoid having too much liquid in the final product.
• Place pasta back into the pot and turn heat on low.
• Add sauce into pasta and mix together.
• Add your roasted zucchini and yellow squash—gently fold into the pasta to keep squash intact.
• Remove from heat and add to serving dish.

Optional: Shredded parmesan cheese over the top.

There is nothing I love more than a bowl of spaghetti. Let’s be honest, a lot of the time, it tends to be a little bland and not very exciting. This pasta dish has become one of my absolute favorites and my number one “go-to” when I need a delicious and satisfying meal. Every element of this dish compliments each other in a way that you would not believe that you made this in 30 minutes. Whether you are cooking for yourself or for family and friends, there is no need to spend hours in the kitchen to create something delicious. Simplicity is perfect. I can guarantee that everyone you cook this for will be absolutely blown away.

Keep in mind that you can use this sauce for any recipe that calls for it!

Below, I have attached optional videos that will show you how to properly cut your onion and garlic to ensure that they cook evenly.