I’m a huge fan of the grill and I regularly throw cut squash into some aluminum foil and heat it until tender while the meal cooks. But one day, it was raining and I just didn’t feel like running in and out of the house to cook. So I started making what I thought was going to be a marinara sauce for some spaghetti. I started sautéing the garlic and onion, but those squash just kept calling out to me and I listened. Below you can see just what I did with them.
- 1 Polish Kielbasa
- 3 zucchini squash, halved down the length and then sliced
- 2 yellow squash, cut the same
- 1 small Vidalia onion, chopped
- *3-4 Roma tomatoes, diced
- 1 green pepper, diced
- 2 Tbl. sp. olive oil
- 2 cloves of garlic, pressed
- Salt and pepper
- 1 box of Penne paste
Prep time: 10 minutes
Cook time: 10 minutes
Cook pasta. Drain. Rinse. Set aside. Saute garlic, onion, and green pepper in hot oil until edges are just starting to brown. Add squash. Lower heat and stir frequently. As squash begins to turn tender add tomato, sliced sausage and seasonings. Cook to desired temperature and veggie tenderness. Serve over pasta.
*Substitute fresh tomatoes for 1 can of diced.