Of all the international flavors out family enjoys, Italian is probably our most favorite.  I love the flavor of fresh herbs in a tomato based sauce (generally with Italian sausage added) mixed with pasta and a sprinkling of cheese.

Mmmmm!

Generally it doesn’t matter how it’s prepared, I love pasta!  But, pasta is not something I eat a lot of these days.  While low in calories, it is very high in carbs, carbs that process as a sugar.  Not something I am wanting in my diet as I am down to my last 30 pounds to lose.

Recently I was scrolling through a favorite read by NASCAR driver wife, Samantha Busch, and found her own healthy Italian recipe.

Suddenly I was craving Italian and had to try it out!  With just a few minor changes we enjoyed a delicious, flavorful Italian dinner ready in under an hour.

Made with spaghetti squash and topped with a rich marinara and fresh summer squash this was an Italian dish that was perfect in all ways!

Ingredients:

Large Spaghetti Squash

zucchini

Yellow Squash

Baby Spinach leaves

Fresh Basil (I used purple Basil from my garden)

Garlic cloves, minced

1 Can of no-salt added diced tomatoes with garlic, basil & oregano

2 (8 ounce) cans no-salt added tomato sauce

Vidalia onion 

2 Chicken Breast Cutlets

Italian Seasoning

Olive Oil

Directions:

Cut your spaghetti squash in half and scoop out the seeds.  Brush with olive oil, sprinkle with black pepper, place on a cookie sheet and bake at 375 about 45 minutes.

While the squash is cooking, Take your cans of tomato sauce and diced tomatoes and add to a saucepan on the stove.  Chop half of the Vidalia onion and add to the tomatoes with a little Italian seasoning.  Simmer on medium about 15 minutes to allow flavors to mesh.

Take an immersion blender and puree the tomato mixture into a smooth sauce.

You’ll need two skillets.  In the first, heat a tablespoon of olive oil and add your chicken breast cutlets seasoned with Italian seasoning.  Cook on medium heat about 12 minutes, turning once.

In the second skillet, Slice your squash & zucchini and add to a non-stick skillet with 1 tablespoon olive oil and a clove of minced garlic.  Saute until squash is tender, but crisp.  Add a cup of spinach leaves and cover with a lid about 3 minutes to wilt.  Remove from heat.

Take your spaghetti squash out of the oven and scrap this insides out, making “noodles” for your marinara sauce.  Cover with the sauce and fresh veggies.  Add a little fresh basil to the top and serve with a protein of your choice.

There is so much flavor in this simple dish you never even miss the pasta!

I hope you’ll try this flavorful alternate to traditional Italian style spaghetti.

Have a great weekend!

I’m linking up with Rattlebridge Farm for Foodie Friday today!