Italian Cucuzza Squash Stew

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This is a quick, one pot meal ready in less than 30 minutes, is perfect for Meatless Monday and is vegan, gluten-free, paleo, and Medical Medium® Compliant.

Prep Time10

Cook Time25

Total Time35

Course: Dinner

Cuisine: American, Italian

Servings: servings

Calories: 80kcal

Author: Karielyn Tillman

Equipment

Ingredients

2 cups Italian Cucuzza squash peeled and cubed
2 cups organic tomatoes diced
1 cup organic onion diced
½ cup organic tomato sauce
2 teaspoons organic extra-virgin olive oil
2 cloves organic garlic freshly crushed
1 teaspoon Himalayan pink salt
½ teaspoon organic red pepper flakes

Instructions

Prepare the veggies: peel and dice the squash into small pieces; dice the tomatoes and onions.
Add the squash, onions, garlic, olive oil and Himalayan pink salt to a large skillet or dutch oven and sauté 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, white rice, baked potato or spaghetti squash.
Enjoy!

Notes

Italian "Cucuzza" Squash: If you don't have or can't find the "Cucuzza" variety, you can substitute it with yellow squash, zucchini, or even eggplant. Whatever you use, peel the vegetable and cut it into small, diced pieces.

Tomatoes: Fresh tomatoes will always taste fresh but it you're in a bind or don't have fresh tomatoes, you could substitute with organic canned diced tomatoes. Try to buy them in a BPA-free can if possible.

Onion: You could really use any variety of onion (with the exception of a sweet onion since this is a savory dish) but a white onion would be best.

Extra-Virgin Olive Oil: This could be substituted with 100% pure avocado oil.

Garlic: Freshly crushed garlic will taste better than garlic powder, but it can be substituted with garlic powder or garlic granules.

Himalayan Pink Salt: This is my salt of preference, but feel free to use sea salt as a substitute.

Red Pepper Flakes: These will give the dish a little spicy flavor but if you don't like red pepper flakes or will be serving the dish to children, they can be omitted and add 1-2 pinches of organic black pepper instead.

Optional Vegan Sausage: You will need (2) links sliced. The nutritional information does not reflect the addition of the vegan sausage.

Serving Size: This dish will make approximately (4) servings. Nutritional information is for (1) serving.

Nutritional Information: Nutrition facts for this recipe were obtained from: https://happyforks.com and are just an estimate.

Nutrition