DAY 5: Zoodle Spaghetti, Garlic Toast, Roasted Veggies, and Spinach Salad

Zoodle Spaghetti & Roasted Veggies

  • 3 Tbsp olive oil, divided

  • ½ onion, chopped

  • 2 sticks celery, sliced

  • Spaghetti sauce (rest of jar from Day 2)

  • ¼ cup parsley, chopped

  • 2 mushrooms, sliced

  • ½ tsp Italian seasoning

  • 2 medium zucchini

  • 2-3 cloves garlic, minced

  • Salt & pepper to taste

  • Grated Parmesan cheese to taste

Instructions

Heat 1 Tbsp olive oil in a skillet. Sauté onion and celery in oil until onion is translucent. Add spaghetti sauce, parsley, mushrooms and Italian seasoning. Simmer for 30 minutes. Cut zucchini, lengthwise, into ¼” strips (or use a spiralizer.) In a separate skillet heat 2 Tbsp olive oil and add zucchini, garlic, salt & pepper. Cook over med high heat for 5 minutes, stirring as needed. Serve with spaghetti sauce and Parmesan cheese. Heat Roasted Veggies from Day 2 in a skillet or microwave to serve as a side.

Spinach Salad & Garlic Bread

  • 1/4 cup mayonnaise

  • 1 Tbsp sugar

  • 1 Tbsp white wine vinegar

  • 1/2 bunch spinach

  • 6 oz bacon, cooked (from Day 3)

  • 1 pt strawberries, halved

Instructions

Whisk together mayo, sugar & vinegar. Serve with spinach, bacon & strawberries.

Make garlic toast by cutting 1 New Cascadia Hoagie Roll in half, lengthwise. Butter and sprinkle with garlic salt. Broil until lightly browned.