Happy First Days of Summer! Though this season has just begun, it feels like we’ve been in it for quite a while. For the last couple weeks, we’ve had a crazy heatwave in Missouri with no end in sight.
I love cooking, but when it’s almost 100 degrees all I want is super light dishes like salad. These can get a little boring, of course, so when Joe brought home garden fresh squash I was so excited to try out a few new ideas I’ve had on my mind.
We have an abundance of avocados just begging to be used, so my spinach avocado cream sauce was going on the menu this week.
The past couple months have been crazy for us. We visited my parents in Springfield one week, flew out to Washington DC for an entire week, and just as we were getting back home it was time for a weekend trip to Connecticut for Joe’s brother’s graduation.
The traveling was actually really great and a TON of fun, but it’s nice to be home where we don’t see bears randomly crossing the street. Already in June, we had our anniversary, Joe’s birthday, Fathers’ Day and now we’re gearing up for Joey’s birthday (which is the 4th of July!) so yeah, we’ve been busy! ?
Our adventures had a lot of delicious food, but it’s good to be home and get back to your favorite dishes too. Zucchini noodles are one of my favorites lately especially since we don’t eat pasta at home. They’re healthier, more flavorful than pasta, and can be used in so many dishes.
There is a trick to them though that I actually learned on Instagram.
Now if you don’t mind soggy zucchini noodles, then you won’t really need this, but I like my zoodles soft with just a little texture and that can be tricky.
To get the perfect zucchini noodles the key is in NOT overcooking them. It can be tempting to throw them into a big pan of delicious sauce and let them simmer like pasta, but that’s definitely going to leave you with soggy noodles.
Cooking the perfect zucchini noodles takes juuusst a few minutes. I use my spiralizer on the zucchini and then give them a quick chop to make smaller strands. I sprinkle salt on the zoodles and heat olive oil on medium. A quick saute for 5-6 minutes in a lil bit of oil and they’re PERFECT.
Zucchinis tend to release a lot of water and the more they’re cooked the more it comes out. So for me, I like them soft but just before they lose that fresh crunch.
This sauce is kind of a pesto inspired thicker sauce that I revisited from my Jalapeno Popper Wanton sauce. It’s thicker and I’ve included spinach for extra nutrients.
This is a healthy dish that’s as versatile as it is delicious, so whether you’re adding it as a side dish to juicy grilled chicken or just eating it out of the bowl (like me!) it’s definitely a fresh bite of summer- better get it before its gone!
Healthy Squash Bowl with Avocado Spinach Sauce
- 1-2 large zucchini, spiralized
- 1 yellow squash, diced
- 1 roma tomato, diced
- 1 avocado
- 1 cup spinach
- cup olive oil
- 1 tbsp water
- 1 tbsp cream
- 3 tsp lemon juice
- Salt and pepper to taste
- Chopped green onions for garnish, optional
- Scoop out avocado and add to blender
- Add remaining ingredients and blend until smooth, adding more water if needed
- Set aside
- Spiralize zucchini, give a couple rough chops to make smaller strands and set aside
- Cut yellow squash into bite size pieces and roast at 375 degrees for 15 minutes or until soft
- Dice roma tomatoes and set aside
- In skillet over medium heat, add a few tablespoons of olive oil
- add zucchini noodles with salt and pepper
- Saute for 4-6 minutes or until desired texture
- Remove from heat and add spinach avocado cream sauce
- Stir until noodles are coated and add roasted yellow squash and fresh diced tomatoes and green onions