Scrumptious Garden Spaghetti

This week I picked yellow squash, zucchini, and green peppers from the garden.  Today I got stuck inside due to torrential downpours, so I decided this was the perfect opportunity to make a big pot of garden spaghetti sauce!  My squash and zucchini had gotten a bit large, so they had the soft center.  When this happens, I cut out the center and throw it away, then chop the "flesh" of the vegetable for cooking.  I diced the green pepper, squash, zucchini, and some onion into very small pieces and placed it all in a pot with a bit of olive oil.  You could also add diced tomatoes or fresh herbs if you had those coming in.  

Diced squash, green pepper, onion, and zucchini

I sauteed the vegetables, adding Italian seasoning, minced garlic, basil, and oregano.  I also enjoy a little bite to my spaghetti sauce, so I added black pepper and chili powder.  After the vegetables were softened, I added some browned sausage and canned spaghetti sauce.  You can leave out the meat if you want to make a vegetarian sauce and you can use whatever canned tomato sauce is your favorite!

Scrumptious garden spaghetti sauce with whole grain pasta

Once the sauce was warm and ready to eat, I spooned it over a big plate of whole grain spaghetti noodles and topped it all with some Parmesan cheese!  It was a quick and easy summer meal and used many of the garden vegetables coming in.  The sauce also freezes well, so I suggest making a BIG pot of sauce and then freezing it to enjoy this winter.