Zucchini Spaghetti with Poblano Cream Sauce


You know that mexican staple side dish, calabacitas?

This dish has a lot of the same elements… summer squash, zucchini, chili… but with a twist.

I ‘spiralized’ my zucchini and summer squash to make a vegetable spaghetti – no starch, no gluten, all fresh and healthy.  It makes for an elegant side or main course.  Obviously you can just slice the zucchini and summer squash, but I love the elegant and fun presentation of the ‘spaghetti’.

I sautéed onion, garlic, and julienned poblano strips until tender, then added the vegetable spaghetti and continued to cook for just a couple minutes.  In the meantime I made a simple roux of flour (~2 T) and water (~1/2 c) to thicken my sauce… and added 1/4 – 1/2 c. of cream, and sautéed until thickened.  I added some salt and marjoram to season.  Add chicken in the dish or on top… or enjoy as is.  Try it… you’ll love it!

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