Saturday, August 20, 2016

Every once in a while, I find a recipe worth raving about, but it has to be two things: super easy and super delicious. To let you in on a secret, I attempted to be a "cook" (probably some time in junior high when stuff gets all sorts of weird) by making spaghetti noodles and topping it with olive oil and basil from a plant at my grandma's house. This was my first and last attempt of creating a "recipe" on my own.  It was literally boiled noodles with olive oil and basil.  My sister has never let me forget about this "basil pasta" that I tried to create, as well as some other strange things I did as a kid.  So now that you know my secret, you will know I am no chef, and I will probably never post a recipe that I've created on my own, so fully expect me to give you a nice little link to where I got the goodness.

Not sure if this happens everywhere, but at the end of summer, everyone is giving squash away around these parts.  I kid you not, I've had someone bring a squash to give away at work that was bigger than a newborn.  I love squash, but was looking for something to jazz it up, so that even my hubs would like it.  Smitten Kitchen had a recipe that seemed like it would work. Sorry, I did not take pictures of my beautiful creation, but I did snap a few of the leftovers because I just felt compelled to share this great recipe (and great use of surplus squash).

Here it is, folks.  Smitten Kitchen's Summer Squash Pizza. Pointers, you might ask?

  • I didn't use the recipe for the dough--I simply stopped at Trader Joe's and got a ready-made batch for less than $1.50.  Simple is what I do, and I'm really not lying about that! 
  • Make sure you allow the shredded squash to rest for at least 20 minutes because a whole-lotta water comes out and needs to be drained/squished out. 
  • I added more salt on top of the mixture because I felt I really squeezed the bejesus out of my squash, and might have lost some during this squeeze fest.  I also added some fresh ground pepper and crushed red pepper, because it just seemed like a good idea.



I also made a 5 minute marinara with a recipe that fit what I had on hand.  It also turned out pretty great too. One minor adjustment I made--hat might work out well for you, too--is substituting 1 T (a heaping one) of dried onion flakes for the onion part of the recipe. This was only because I was using pantry staples, otherwise, an onion would have been great!  Literally, this sauce was a can of tomato sauce and like 5 little herbs that even I had on hand.  This guy was called "Awesomely Easy Marinara Sauce", and I can confirm it was awesomely easy indeed.


Yikes, look at that dirty stovetop!  Truthfully, this guy gets cleaned about once a week.  It just seems silly to me to clean it every single night, at this point in my life, when I could be having some precious snuggles on the couch before bedtime.   Maybe some day I will have ultra-clean bloody-worthy photos, but for now, I'm being real, and showing you the dirty!

So if you find yourself in the predicament of squash overload, give this recipe a try. Super tasty, super easy. Your tummy will thank me.

Have a great weekend!

~Erin

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