The best thing about fall is eating seasonally means all the squash varieties you can get your hands on! I love spaghetti squash, but am horrible at slicing it effectively. I know zoodles (zucchini noodles) are the new pasta, but spiralizers are surprisingly expensive! I prefer a chop and go method. My new favorite lunch is vegetarian – and can be vegan if you omit or alter the cheese.
– 1 tablespoon coconut oil
– 1 zucchini squash, sliced
– approx 1 cup mushrooms
– 2 veggie sausage patties (I prefer Trader Joe’s breakfast sausage patties in the freezer section)
– 1/2 cup marinara sauce
– 2 tablespoons shredded mozzarella
– Fresh black pepper
In a large pan heat coconut oil until melted, add zucchini. Cook on medium heat for 4-5 minutes, flip zucchini slices. Add mushrooms, cook for an additional 3-4 minutes. In the meantime, heat up sausage patties in the microwave, about 45 seconds on each side. Chop up sausage patties, add to pan with marinara sauce. Cook until your dish is steaming. Plate it and add cheese and black pepper to taste.
What’s great about this, is nothing is exact. Meaning you don’t have to keep a close eye on it while your babe is fussy… When it’s done, you have a fast, cozy fall dish that is packed with nutrition and will actually keep you full. Happy noshing!