Fun fact: this recipe originally started as my alternative to the pasta dish my hubby was having for dinner. I had every intention to create “noodles” with the yellow squash (like zoodles), but due to time constraints, I didn’t have enough time. Instead, I cubed the squash, randomly seasoned, poured in ingredients I already had in the fridge and pantry, then ended up with a winning side dish! So much of a win that it is now blog-worthy. That’s how I know it’s a real winner!
Summer has me wanting to create all sorts of fresh, light dishes. Something about the Texas heat makes me crave foods that are refreshing, nutritious, and whole. It may also have something to do with the fact that my mom gifted me Joanna Gaines’ cookbook, Magnolia Table. Filled with recipes that are not-so-healthy, but created with fresh ingredients from her garden, I feel myself becoming even more inspired to create wholesome meals, like Joanna. Life is just too short to eat anything other than freshly home-grown foods- foods that nourish your body. It’s pretty safe to say, I’m just about dying to have my own garden now.
Although my life has quickly shot up to a 10 on the “busy scale,” I just love cooking. It’s still such a strong, theraputic passion of mine- a passion I will continue to carve out time for. Not only cooking, but creating new, healthy recipes to share with you. So, while new recipes may be far and few between, they’re still comin’. Slowly, but surely.
‘Til next time, pour yourself a glass of chilled Rose, cube your squash, and enjoy a light ‘n healthy Summer dinner!
- 3-4 yellow summer squash, cubed
- 1 cup artichoke hearts, quartered
- 3 cups fresh spinach and/or kale
- 1 sweet onion, diced
- 3 garlic cloves, finely chopped
- 1/3 cup goat cheese crumbles
- 1 tbs ghee or olive oil
- Sea salt, to taste
- Chili flakes, to taste ( I used about 1 tsp)
- 3 tbs fresh, chopped basil
- In a large cast iron skillet, warm the ghee or olive oil over medium heat. Add the sweet onion and garlic. Saute for about 5-6 minutes, or until the onion becomes translucent.
- Add the cubed squash to the skillet and continue to saute for another 5 minutes. Once the squash is almost thoroughly cooked, add the quartered artichoke hearts and spinach. Continue to saute for another 2-3 minutes until the artichoke is warmed up. Be careful to not overcook the spinach- no one likes soggy spinach!
- Season with sea salt and chili flakes. Remove from heat and top with freshly chopped basil and goat cheese crumbles.
- Serve with ground turkey/beef, grilled salmon, or crack whole eggs on top.
