Italian Cucuzza Squash Bake
Prep
Cook
Total
Yield 4 servings
Vegan / Gluten-Free / Dairy-Free / Paleo-Friendly
Ingredients
- 2 cups Italian cucuzza squash (peeled and cubed)
- 2 cups organic tomatoes (diced)
- 1 cup organic onion (diced)
- 1/2 cup organic tomato sauce
- 2 teaspoons organic extra-virgin olive oil
- 2 cloves organic garlic (freshly crushed)
- 1 teaspoon Himalayan pink salt
- 1/2 teaspoon organic red pepper flakes
Instructions
- Prepare the veggies: peel and dice the squash, dice the tomatoes and onions.
- Add the squash, onions, garlic, olive oil and Himalayan pink salt to a skillet and saute on medium heat for approximately 5-7 minutes, or until the onions become soft.
- Add the diced tomatoes and tomato sauce (optional: add 2 links of vegan sausage) and simmer (covered) for approximately 15 minutes, or until the squash are soft and semi-translucent, stirring occasionally. If it gets too thick, just add a tablespoon of filtered/purified water until it thins out to your preference.
- Adjust seasonings to your preference.
- Serve as main dish or over angel hair pasta, rice, baked potato or spaghetti squash.
- Enjoy!
Notes
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The recipe and photographs for "Italian Cucuzza Squash Stew" by Karielyn Tillman of The Healthy Family and Home website are licensed under a Creative Commons Attribution Non-Commercial No Derivatives 4.0 International License and cannot be used without my written permission.
Recipe Roundups: Food Bloggers are always welcome to use a photo and a link back to my original post to share on recipe roundups without requesting permission.
Recipe by The Healthy Family and Home™ at https://thehealthyfamilyandhome.com/italian-cucuzza-squash-stew/