Sunshine Summer Spaghetti With Squash

My garden is overrun with squash.  Anyone with a vegetable garden knows that around this time of year the squash plants produce faster than anyone can eat them.  Despite eating squash almost every day, we continue to find giant green zucchini monsters lurking in the squash beds.  In an effort to get creative with this single ubiquitous vegetable, I used the squash and Falafel Sunshine Burgers as the star of this puttanesca – inspired spaghetti.

IMG_1896

Ingredients for 4 servings:

*1 package spaghetti noodles, cooked per package instructions.
1 package Falafel Sunshine Burgers
1 large tomato, diced
2 large summer squash, chopped (any type of summer squash will work, but I used a giant patty pan and a large zucchini)
10-15 Kalmata olives, roughly chopped
2 shallots, minced
4 cloves garlic, minced
2 Tbs 365 Everyday Value tomato paste
2 Tbs Star extra virgin olive oil
1 tsp sea salt
1 tsp dried oregano
1 tsp dried basil
1 tsp chili flakes
½ tsp McCormick garlic powder
8 basil leaves, chiffonade

Cook Sunshine Burgers per package instructions, then set aside and let cool.

Heat the extra virgin olive oil in a heavy bottomed pan, Cook shallots and garlic on medium heat until garlic becomes fragrant and shallots become translucent.  Add squash to the pan and add a pinch of salt.  Stir squash for a few minutes and then add tomatoes.  At this time, add the remainder of the salt, tomato paste, oregano, dried basil, chili flakes, olives, and garlic powder.  Stir until tomato paste is well combined with the other ingredients.  At this point, the tomatoes and squash will have released some of their juices into the pan. Bring the mixture to a boil. Then, reduce heat to med/low, cover the pan, and let simmer for 20 minutes with occasional stirring breaks. After about 20 minutes of cooking, the squash should be tender and the vegetable juices will have combined to make a delicious sauce.  Remove sauce from the heat and crumble in the Falafel Sunshine Burger patties directly into the sauce and stir until well combined.  Portion the sauce into bowls over the spaghetti noodles and garnish with the fresh basil.  This recipe serves about 4 people, and is a great way to use your summer produce in a creative way!

*Lately, I have really been enjoying Tofu Shirataki noodles.  If using these types of noodles you will want to use 4 packages of noodles to balance out the amount of sauce made by this recipe.

This entry was posted in Dinner Recipes, Sunshine Burger recipes, Vegan Recipes and tagged , , , , , , , , , , . Bookmark the permalink.

Leave a Reply

Your email address will not be published. Required fields are marked *