Cajun-Spiced Mushrooms, Tomatoes, and Onions with “Sqoodles”

The first of my “Seriously Simple Series”, this recipe is quick, easy, and healthy!

My sister recently brought to my attention, that what I previously considered to be a “quick and easy” recipe was not exactly what she would call “quick and easy”!  So I thought that I would challenge myself to come up with a few tasty recipes that were truly quick and easy by anyone’s standards and this is the first one!  From start to finish this whole meal can be whipped together in under 30 minutes!  I promise!

I chose to spiralize some yellow squash and zucchini as a way to pack in vegetables without too much fuss.  The yellow squash did put up a bit of fight and fell apart occasionally instead of providing nice, long pieces of sqoodles so I would recommend that if you are interested in a nice presentation or would like to avoid the hassle, then substitute more zuccini for the yellow squash.  However, if you have the patience, it is quite pretty to have both squashes.

Sqoodles

Another nice thing about this recipe is that the vegetables and mushrooms release enough moisture while they cook that you don’t need to add any oil or (my go-to) vegetable broth to prevent sticking.  Just cook them over a medium heat and stir often.

In under thirty-minutes you’ll have a clean, nutrient-rich dinner!

Cajun Sqoodles

Cajun-Spiced Mushrooms, Tomatoes, and Onions with Sqoodles

  • Servings: 4
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Ingredients

  • 2 large yellow squashes
  • 2 large zucchinis
  • 1 large red onion
  • 1 lb sliced baby bella mushrooms
  • 1 28 oz can fire-roasted tomatoes
  • 4-8 cloves of garlic
  • 1 1/2 tsp Cajun seasoning
  • 1 tsp smoked paprika
  • 1/2 tsp oregano
  • 1/2 tsp cayenne pepper
  • 1/2 tsp onion powder
  • 1/4 tsp black pepper
  • 1/4 tsp thyme
  • lemon wedges (optional)
  • fresh parsley (optional)

Directions


1. Spiralize the squashes and set aside.
2. Slice the onion and mince the garlic. Set aside.
3. In a large pot (5 qt) place the onion slices, minced garlic, and mushrooms (break up any large mushrooms as you add them). Cook over medium heat for about five minutes (stirring often)or until the mushrooms start to release their liquid. Drain can of tomatoes and add to the pot along with seasonings and stir.
4. Place the “sqoodles” (spiralized squash-noodles) into a large saute pan and cook over medium heat, stirring often.
5. Continue to cook both the Cajun-spiced vegetable mixture and the sqoodles over medium heat, stirring often until the sqoodles are tender (about 5 minutes) and the vegetable mixture is warmed through. The sqoodles release a lot of moisture as they cook, so once they’re done, you’ll want to place them in a strainer to drain before serving.
6. Garnish with lemon and parsley if desired.

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