Zucchini and Yellow Squash Noodles with Turkey Sausage Bolognese is a dish so hearty and satisfying, you won’t miss the pasta! #eatseasonal
I’m a little bit embarrassed that I bought a spiralizer that I had to have at the beginning of summer, then got so busy that it sat in the cabinet until I got back from vacation last week and used it. Have you ever done that? I also bought a pasta machine after I finished cooking school and it still sits in the boxed unused. These squash noodles happened first because they’re a lot easier to make than fresh pasta, and yeah…it does happen to be squash season, too. 🙂
The funny thing about my new spiralizer is (I used this one), I didn’t realize there were no instructions in the box until I went to use it. Did I take them out and put them somewhere else when I got it home? I have no idea. I decided to wing it, and it was so easy to figure out that I was cranking out zoodles and yoodles before I even knew what was happening. You do know that zoodles stand for zucchini noodles, right? Which means “yoodles” means yellow squash noodles.
I know I can be hard to follow sometimes. 🙂
I spiralized my zoodles and yoodles using the thicker noodle attachment, and sauteed them up in a large saute pan with olive oil for about 3-5 minutes. You want them to be al dente just like pasta — we want a nice, little crunch, not soggy, lifeless squash noodles.
Since I grew up on Dr. Seuss, I can’t help but say that oodles of soggy, lifeless zoodles and yoodles wouldn’t be worthy to feed your poodles. Aaaannnndd…that’s enough of the Dr. Seuss stuff!
This pasta sauce is basically my trusty stand-by as I love using turkey sausage over beef on most days. It’s loaded with turkey sausage and cremini mushrooms, and I always, always use San Marzano crushed tomatoes. This sauce is full proof, and it freezes well. For this recipe I used half of the batch, and froze the rest for a busy weeknight dinner emergency.
This meal is so hearty and delicious, you won’t miss the pasta one bit! The squash noodles are every bit as satisfying, yet still light so you don’t feel weighed down. And of course they’re naturally gluten free!
You betcha I won’t wait as long to use my spiralizer next time…I have endless ideas for other veggie and fruit noodles. And next time, I’ll keep my Dr. Seuss rhymes to myself. 🙂
I’m joining Becky at Vintage Mixer and the other fabulous Eat Seasonal bloggers to share seasonal recipes for the month of August. We chose from the list of produce above, and decided on zucchini and summer squash so that I could use that spiralizer! Check out the links below, as well as Becky’s August Seasonal Produce Guide for more ideas on how to use that summer produce! You can share your own seasonal produce recipes by using the hashtag #eatseasonal. Thanks for another great list, Becky!
Healthy Whole Grain Zucchini Bread Pancakes by Bless This Mess
Raspberry Swirl Frozen Yogurt Pie by Cookin’ Canuck
Savory Summer Squash Custard by Vintage Mixer
Potato and Egg Breakfast Boats by From Gate to Plate
Raspberry and Brown Sugar Bourbon Fizz by Floating Kitchen
Zucchini and Green Bean Sauté by The Lemon Bowl
Triple Berry Scones by Simple Bites
Blackberry Buckle by Mountain Mama Cooks
Grilled Summer Squash with Sun-Dried Tomatoes and Basil Ghee by Project Domestication
Zucchini, Corn and Pesto Flatbreads by Kitchen Confidante
- 2 tablespoons extra virgin olive oil, divided
- 8 ounces cremini mushrooms, washed and sliced
- 1 large onion, peeled and chopped
- 2 large garlic cloves, minced
- 1 lb. mild Italian turkey sausage
- (2) 28 ounce cans crushed San Marzano tomatoes
- 1 tablespoon sugar
- 1 tablespoon tomato paste
- 1 tablespoon dried basil
- ½ tablespoon dried parsley
- ½ teaspoon dried oregano
- salt and pepper, to taste
- 1 tablespoon extra virgin olive oil
- (2) small zucchini, stem and bottom removed
- (2) small yellow squash, stem and bottom removed
- salt and pepper, to taste
- grated parmesan, for serving
- In a large skillet or dutch oven, heat 1 tablespoon olive oil over medium heat. Add the mushrooms, sprinkle with salt and pepper, and cook until the liquid evaporates and the mushrooms have softened and browned, about 5 minutes. Place in a bowl and set aside.
- In the same skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the onion and saute 8 minutes or until translucent. Add the garlic and saute 30 seconds more. Add the turkey sausage to pan and break up with a wooden spoon. Cook about 5 minutes or until no longer pink.
- Add the crushed tomatoes, sugar, basil, parsley, oregano, mushrooms, and salt and pepper, to taste, and stir to combine. Bring to a boil and reduce the heat to medium low and simmer for 20 - 30 minutes. Check the seasoning, and add more salt if necessary. You will only need half of the sauce for this recipe.
- Spiralize the noodles according to your spiralizer instructions. Break up the noodles into about 5" lengths. Heat the olive oil in a large skillet over medium heat. Add the squash noodles, salt and pepper, to taste, and saute 3-5 minutes, or al dente. Do not overcook.
- Place the noodles in a large bowl and toss with about half of the bolognese. The remaining sauce may be frozen for future use. Serve with grated parmesan and enjoy!