This week in our CSA box, we found this:
and with those, we made this:
What that you say? It looks like slop. Like weird, yucky slop you’d feed to chickens maybe? Yes, I completely agree with you – on how it looks. But, sometimes not all things that taste delicious, look delicious. The fact is, it looks only slightly better in person. It’s hard enough to make pretty food look pretty in a picture let alone when you have less than desirable looking food.
Here’s the thing. This exercise in eating healthy and locally through our new found CSA (and sharing it with you) will not always be pretty. Case in point. Sometimes, the food might even taste yucky – we’ll be sure to let you know when and what to avoid (like Rutabaga fries – blech!). In this case, however, we are trying to entice you to try this meal – zucchini squash pasta with chicken sausage. It’s pretty darn healthy. It’s really super easy (especially if you own a food processor). And, it tastes really really good. It doesn’t taste at all healthy;)
Here’s what you’ll need:
- zucchini squash (like the first picture)
- yellow squash (like the second picture)
- olive oil
- tomato alfredo sauce in a jar
- chicken sausage (we used mango habanero chicken sausage from Fresh & Easy)
How to make it:
- Peel all your squash and cut off ends.
- If you have a food processor, use the slicing tool to quickly cut everything into nice thin slices. Otherwise, use a sharp knife to cut all the squash into thin slices.
- Put squash into a skillet, drizzle with olive oil, crush some garlic over squash, sprinkle some salt & rosemary, then put a lid on it. Turn on stove on low heat and let simmer until soft, but not mushy.
- While simmering, heat your tomato alfredo sauce in a saucepan and slice up the chicken sausage.
- Place the chicken sausage into another skillet and cook it until it’s nice and crispy.
- Drain the ‘pasta squash’ just like you would drain noodles and return to skillet.
- Mix the chicken sausage & tomato alfredo sauce into the ‘pasta squash’.
- Serve and enjoy.